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dc.creatorMigdał, Władysław
dc.creatorRadović, Čedomir
dc.creatorŽivković, Vladimir
dc.creatorWalczycka, Maria
dc.creatorZajac, Marzena
dc.creatorTkaczewska, Joanna
dc.creatorKulawik, Piotr
dc.creatorWesierska, Ewelina
dc.creatorMigdał, Lukasz
dc.creatorMigdał, Anna
dc.date.accessioned2019-12-17T09:36:43Z
dc.date.available2019-12-17T09:36:43Z
dc.date.issued2019
dc.identifier.isbn978-80-552-1978-3
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/649
dc.description.abstractCentral-Eastern Europe is famous of sausages production such delighted 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 chemical composition of traditional European sausages (produced in Poland, Czech Republik, Slovakia, Serbia, Austria and Italy) obtained from meat of autochthonous pigs bred in a traditional way. The analysed sausages differed in chemical composition and it was caused by different recipes and differences in raw meat chemical composition originating from native pigs breeds. The highest differences were present in the fat content in sausages. All analysed sausages fulfilled the new requirements of the European Union concerning maximum PAH levels in the selected foodstuffs as considered in the Commission Regulation (EC) no 835/2011.en
dc.language.isoensr
dc.publisherSLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍNsr
dc.relationProject “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/2016sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceBEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online)sr
dc.subjecttraditional sausagessr
dc.subjectchemical compositionsr
dc.subjectPAHssr
dc.titleThe chemical composition of traditional european sausagesen
dc.typeconferenceObjectsr
dc.rights.licenseBYsr
dcterms.abstractМигдаł, Aнна; Мигдаł, Лукасз; Wалцзyцка, Мариа; Радовић, Чедомир; Зајац, Марзена; Кулаwик, Пиотр; Wесиерска, Еwелина; Ткацзеwска, Јоанна; Живковић, Владимир; Мигдаł, Włадyсłаw;
dc.citation.spage191
dc.citation.epage195
dc.identifier.fulltexthttp://r.istocar.bg.ac.rs/bitstream/id/3471/bitstream_3471.pdf
dc.type.versionpublishedVersionsr


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