Research Article
The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe
Table 4
The effect of air relative humidity on the sensory quality characteristics of kabanosy.
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Average values for the same differentiator in rows marked with different letters differ significantly at . | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||