Influence of Astaxanthin on the Quality and Shelf Life of Frankfurter-Type Sausages with Reduced Nitrite Content
Authors
Srećko Bošnjak
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
Dragan Vasilev
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
Silvana Stajković
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
Branislav Vejnović
Department of Economics and Statistics, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
Nemanja Miletić
Department of Food Technology, Faculty of Agronomy, Čačak, University of Kragujevac, Čačak, Serbia
Nikola Čobanović
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
Nevena Grković
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
Đorđe Pajičić
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
Branko Suvajdžić
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
Language: English
Submitted on: Feb 12, 2025
Accepted on: Sep 9, 2025
Published on: Feb 16, 2026
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
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© 2026 Srećko Bošnjak, Dragan Vasilev, Silvana Stajković, Branislav Vejnović, Nemanja Miletić, Nikola Čobanović, Nevena Grković, Đorđe Pajičić, Branko Suvajdžić, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 3.0 License.