Effect of rosemary extract and green tea extract on colour stability and quality of fermented sausage

• Autorzy: Savanovic D. , Grujic S. , Grujic R. , Savanovic J.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

beef sausage; fermented sausage; antioxidant; rosemary extract; green tea extract; colour stability; sensory quality

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2014
• Tom: 17
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/volume17/issue1/art-04.html

Twórcy

autor

Savanovic D.

• Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Herzegovina

autor

Grujic S.

• Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Herzegovina

autor

Grujic R.

• Faculty of Technology Zvornik, University of East Sarajevo, Sarajevo, Bosnia and Herzegovina

autor

Savanovic J.

• ZD.I. - PRODUKT d.o.o. Široki Brijeg, Branch Laktaši, Bosnia and Herzegovina

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