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Acta Veterinaria
Volume 70 (2020): Issue 2 (June 2020)
Open Access
Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
Nikolić Aleksandra
Nikolić Aleksandra
Institute of Meat Hygiene and Technology
Belgrade, Serbia
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Aleksandra, Nikolić
,
Đorđević Vesna
Đorđević Vesna
Institute of Meat Hygiene and Technology
Belgrade, Serbia
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Vesna, Đorđević
,
Parunović Nenad
Parunović Nenad
Institute of Meat Hygiene and Technology
Belgrade, Serbia
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Nenad, Parunović
,
Stefanović Srđan
Stefanović Srđan
Institute of Meat Hygiene and Technology
Belgrade, Serbia
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Srđan, Stefanović
,
Đurić Spomenka
Đurić Spomenka
Department of Economics and Statistics, Faculty of Veterinary Medicine, University of Belgrade
Belgrade, Serbia
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Spomenka, Đurić
,
Babić Jelena
Babić Jelena
Scientific Veterinary Institute “Novi Sad”
Novi Sad, Serbia
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Jelena, Babić
and
Vasilev Dragan
Vasilev Dragan
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade
Belgrade, Serbia
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Dragan, Vasilev
Jun 08, 2020
Acta Veterinaria
Volume 70 (2020): Issue 2 (June 2020)
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Published Online:
Jun 08, 2020
Page range:
219 - 237
Received:
Jan 26, 2020
Accepted:
Apr 06, 2020
DOI:
https://doi.org/10.2478/acve-2020-0016
Keywords
fermented sausage
,
nitrite
,
polyphenols
,
shelf life
© 2020 Nikolić Aleksandra et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
