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Can Polyphenols be used as Natural Preservatives in Fermented Sausages? Cover

Can Polyphenols be used as Natural Preservatives in Fermented Sausages?

Acta Veterinaria
Volume 70 (2020): Issue 2 (June 2020)
By: Nikolić Aleksandra,  Đorđević Vesna,  Parunović Nenad,  Stefanović Srđan,  Đurić Spomenka,  Babić Jelena and  Vasilev Dragan  
Open Access
|Jun 2020

Authors

Nikolić Aleksandra

aleksandra.nikolic@inmes.rs

Institute of Meat Hygiene and Technology, Belgrade, Serbia

Đorđević Vesna

Institute of Meat Hygiene and Technology, Belgrade, Serbia

Parunović Nenad

Institute of Meat Hygiene and Technology, Belgrade, Serbia

Stefanović Srđan

Institute of Meat Hygiene and Technology, Belgrade, Serbia

Đurić Spomenka

Department of Economics and Statistics, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia

Babić Jelena

Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia

Vasilev Dragan

Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
DOI: https://doi.org/10.2478/acve-2020-0016 | Journal eISSN: 1820-7448 | Journal ISSN: 0567-8315
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Language: English
Page range: 219 - 237
Submitted on: Jan 26, 2020
|
Accepted on: Apr 6, 2020
|
Published on: Jun 8, 2020
Published by: University of Belgrade, Faculty of Veterinary Medicine
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
fermented sausage,
nitrite,
polyphenols,
shelf life
Related subjects:
Medicine,
Veterinary medicine

© 2020 Nikolić Aleksandra, Đorđević Vesna, Parunović Nenad, Stefanović Srđan, Đurić Spomenka, Babić Jelena, Vasilev Dragan, published by University of Belgrade, Faculty of Veterinary Medicine
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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