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Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro
The aim of this study was to compare chemical composition and fatty acid profile of Croatian and Montenegrin dry-cured meat products and dry-fermented sausages produced using a similar technology. Five types of products (n = 60) from both countries, i.e., prosciutto, sausages, pancetta, dry sirloin, and dry rack, were analysed. Basic chemical compositions and fatty acid methyl esters were determined using the accredited ISO methods. The obtained results showed no significant differences between...
Download 2021 Saša Šušnić , Tina Lešić , Anamarija Buneta , Jelka Pleadin , Ingrid Lukanić , Greta Krešić , Vesna Vujačić , Dragan Milićević
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