The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages-Reference-Cited by-同舟云学术

The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages

Published:2018-03 Issue: Volume:89 Page:749-755
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Šojić Branislav,Pavlić Branimir,Zeković Zoran,Tomović Vladimir,Ikonić Predrag,Kocić-Tanackov Sunčica,Džinić Natalija

Funder

Provincial secretariat for higher education and scientific research, Autonomous Province of Vojvodina, the Republic of Serbia

Ministry of Education, Science and Technological Development of the Republic of Serbia

Publisher

Elsevier BV

Subject

Food Science

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5. Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils;Bozin;Journal of Agricultural and Food Chemistry,2007

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