Sensory evaluation of TMPs from the first sampling phase

Sensory evaluation of traditional meat products from the first sampling phase was held on May 28, 2020 at the Faculty of Food Technology and Biotechnology, University of Zagreb. On that occasion, experts in the field of sensory evaluation conducted an evaluation for 25 samples of different types of traditional meat products sampled from the Eastern and Central Croatian region. Evaluation was conducted following the guidelines epidemiological measures to prevent the spread of the Covide-19 pandemic.