The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality
- DOI
- 10.3390/foods15173125
- Published
- 2026-09-02
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173125,
title = {The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality},
author = {Jelena Latinović and Vladimir Tomović and Lato Pezo and Senka Popović and Nevena Hromiš and Sunčica Kocić-Tanackov and Aleksandra Martinović and Dragan Vujadinović and Vesna Đorđević},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15173125},
url = {https://doi.org/10.3390/foods15173125}
}RIS
TY - JOUR TI - The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality AU - Jelena Latinović AU - Vladimir Tomović AU - Lato Pezo AU - Senka Popović AU - Nevena Hromiš AU - Sunčica Kocić-Tanackov AU - Aleksandra Martinović AU - Dragan Vujadinović AU - Vesna Đorđević PY - 2026 JO - Foods DO - 10.3390/foods15173125 UR - https://doi.org/10.3390/foods15173125 ER -
APA
Latinović, J., Tomović, V., Pezo, L., Popović, S., Hromiš, N., Kocić-Tanackov, S., Martinović, A., Vujadinović, D., & Đorđević, V. (2026). The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality. Foods. https://doi.org/10.3390/foods15173125
Source records
- crossref · retrieved 2026-09-26T09:21:51.779Z