Project „Cultural Heritage of Small Homelands” (CHSH) under the International Partnership Academic Program by the National Agency of Academic Exchange NAWA/CHSH 6918

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Project „Cultural Heritage of Small Homelands” (CHSH) under the International Partnership Academic Program by the National Agency of Academic Exchange NAWA/CHSH 6918

Authors

Publications

The fatty acids profile of traditional European sausages

Migdał, Władysław; Walczycka, Maria; Radović, Čedomir; Živković, Vladimir; Král, Martin; Migdał, Lukasz

(Fakulta veterinární hygieny a ekologie, Brno, 2019) 

TY  - CONF
AU  - Migdał, Władysław
AU  - Walczycka, Maria
AU  - Radović, Čedomir
AU  - Živković, Vladimir
AU  - Král, Martin
AU  - Migdał, Lukasz
PY  - 2019
UR  - http://r.istocar.bg.ac.rs/handle/123456789/650
AB  - 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.
PB  - Fakulta veterinární hygieny a ekologie, Brno
C3  - Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days
T1  - The fatty acids profile of traditional European sausages
SP  - 223
EP  - 228
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_650
ER  - 
@conference{
author = "Migdał, Władysław and Walczycka, Maria and Radović, Čedomir and Živković, Vladimir and Král, Martin and Migdał, Lukasz",
year = "2019",
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.",
publisher = "Fakulta veterinární hygieny a ekologie, Brno",
journal = "Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days",
title = "The fatty acids profile of traditional European sausages",
pages = "223-228",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_650"
}
Migdał, W., Walczycka, M., Radović, Č., Živković, V., Král, M.,& Migdał, L.. (2019). The fatty acids profile of traditional European sausages. in Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days
Fakulta veterinární hygieny a ekologie, Brno., 223-228.
https://hdl.handle.net/21.15107/rcub_ristocar_650
Migdał W, Walczycka M, Radović Č, Živković V, Král M, Migdał L. The fatty acids profile of traditional European sausages. in Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days. 2019;:223-228.
https://hdl.handle.net/21.15107/rcub_ristocar_650 .
Migdał, Władysław, Walczycka, Maria, Radović, Čedomir, Živković, Vladimir, Král, Martin, Migdał, Lukasz, "The fatty acids profile of traditional European sausages" in Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days (2019):223-228,
https://hdl.handle.net/21.15107/rcub_ristocar_650 .