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Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
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
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© 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.