Escola Técnica Superior de Enxeñaría
Fakultät
University of Belgrade
Belgrado, SerbiaPublikationen in Zusammenarbeit mit Forschern von University of Belgrade (3)
2023
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Sensory quality, oxidative stability, textural and fatty acid profile of nitrite-reduced kulen fermented sausage during ripening
Meat Technology, Vol. 64, Núm. 2, pp. 212-217
2020
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Natural antioxidants from seeds and their application in meat products
Antioxidants, Vol. 9, Núm. 9, pp. 1-22
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Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products
Molecules, Vol. 25, Núm. 12