Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
By:
Authors
Nikolić Aleksandra
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
Language: English
Page range: 219 - 237
Submitted on: Jan 26, 2020
Accepted on: Apr 6, 2020
Published on: Jun 8, 2020
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 4 times per year
Keywords:
Related subjects:
© 2020 Nikolić Aleksandra, Đorđević Vesna, Parunović Nenad, Stefanović Srđan, Đurić Spomenka, Babić Jelena, Vasilev Dragan, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.