Nutritive and sensorial quality of Istrian and Slavonian dry-fermented sausages

As traditional dry-fermented sausages are highly appreciated food delicacies, further research is needed to improve their quality and safety, so as to ensure a higher product added value and meet quality standards and consumer requirements. The aim of this study was to investigate into the nutritive and sensorial quality of Croatian traditional dry-fermented Istrian and Slavonian sausages (n=52) produced by different households during the 2018 – 2019 timeframe. Sensorial analysis resulted in statistically significant differences (p