Research on the Sensorial Quality and Economic Efficiency in Obtaining of a certain Raw Meat Product - Mici Paste

Article English OPEN
Claudiu-Dan Salagean; Dorin Tibulca; Radu Marin;
  • Publisher: AcademicPres
  • Journal: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology (issn: 2344-2344, eissn: 2344-5300)
  • Publisher copyright policies & self-archiving
  • Identifiers: doi: 10.15835/buasvmcn-fst:9206
  • Subject: Mici paste | sensorial analysis | economic efficiency | specific consumption | technological losses | experimental variants | sample | Food processing and manufacture | TP368-456

<p>Research aimed the sensorial quality connected with the economic efficiency to obtain a certain raw meat product (<em>mici paste</em>) in 4 experimental variants: 1 and 3 variants, with animal raw materials (meat + bacon) and mix of natural spices - fine grinding var... View more