Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
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08 giu 2020
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 08 giu 2020
Pagine: 219 - 237
Ricevuto: 26 gen 2020
Accettato: 06 apr 2020
DOI: https://doi.org/10.2478/acve-2020-0016
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© 2020 Nikolić Aleksandra et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Aleksandra, Nikolić
Institute of Meat Hygiene and TechnologyBelgrade, Serbia
Vesna, Đorđević
Institute of Meat Hygiene and TechnologyBelgrade, Serbia
Nenad, Parunović
Institute of Meat Hygiene and TechnologyBelgrade, Serbia
Srđan, Stefanović
Institute of Meat Hygiene and TechnologyBelgrade, Serbia
Spomenka, Đurić
Department of Economics and Statistics, Faculty of Veterinary Medicine, University of BelgradeBelgrade, Serbia
Jelena, Babić
Scientific Veterinary Institute “Novi Sad”Novi Sad, Serbia
Dragan, Vasilev
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of BelgradeBelgrade, Serbia