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The fatty acids profile of traditional European sausages
dc.creator | Migdał, Władysław | |
dc.creator | Walczycka, Maria | |
dc.creator | Radović, Čedomir | |
dc.creator | Živković, Vladimir | |
dc.creator | Král, Martin | |
dc.creator | Migdał, Lukasz | |
dc.date.accessioned | 2019-12-17T09:36:54Z | |
dc.date.available | 2019-12-17T09:36:54Z | |
dc.date.issued | 2019 | |
dc.identifier.isbn | 978-80-7305-828-9 | |
dc.identifier.uri | http://r.istocar.bg.ac.rs/handle/123456789/650 | |
dc.description.abstract | The Mid-Eastern Europe is famous for production of wide known sausages as: kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst. The aim of work was the assessment of fatty acids profile fat of traditional European sausages (produced in Poland, Lithuania, Slovakia, Czech Republic, Serbia, Slovenia, Croatia, Hungary, Austria, Italy and Spain) obtained from meat of native pigs breeds bred in a traditional way. The analyzed sausages were different in the total fat contents and fatty acids profiles. | en |
dc.language.iso | en | sr |
dc.publisher | Fakulta veterinární hygieny a ekologie, Brno | sr |
dc.relation | Project “The uses and the conservation of farm animal genetic resources under sustainable development” co-financed by the National Centre for Research and Development within the framework of the strategic R&D programme “Environment, agriculture and forestry” – BIOSTRATEG, contract number: BIOSTRATEG2/297267/14/NCBR/2016 | sr |
dc.relation | Project „Cultural Heritage of Small Homelands” (CHSH) under the International Partnership Academic Program by the National Agency of Academic Exchange NAWA/CHSH 6918 | sr |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days | sr |
dc.subject | traditional sausages | sr |
dc.subject | fat | sr |
dc.subject | fatty acids profile | sr |
dc.title | The fatty acids profile of traditional European sausages | en |
dc.type | conferenceObject | sr |
dc.rights.license | BY | sr |
dcterms.abstract | Радовић, Чедомир; Живковић, Владимир; Крáл, Мартин; Мигдаł, Лукасз; Мигдаł, Włадyсłаw; Wалцзyцка, Мариа; | |
dc.citation.spage | 223 | |
dc.citation.epage | 228 | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_ristocar_650 | |
dc.identifier.fulltext | http://r.istocar.bg.ac.rs/bitstream/id/3472/bitstream_3472.pdf | |
dc.type.version | publishedVersion | sr |