Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2014
Volume 17
Issue 1/volume17
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Savanovię D. , Grujię S. , Grujię R. , Savanovię J. 2014. EFFECT OF ROSEMARY EXTRACT AND GREEN TEA EXTRACT ON COLOUR STABILITY AND QUALITY OF FERMENTED SAUSAGE , EJPAU 17(1/volume17), #04.
Available Online: http://www.ejpau.media.pl/volume17/issue1/volume17/art-04.html

EFFECT OF ROSEMARY EXTRACT AND GREEN TEA EXTRACT ON COLOUR STABILITY AND QUALITY OF FERMENTED SAUSAGE

Danica Savanovię1, Slavica Grujię1, Radoslav Grujię2, Jovo Savanovię3
1 Faculty of Technology, University of Banja Luka, Bosnia and Herzegovina
2 Faculty of Technology Zvornik, University of East Sarajevo, Bosnia and Herzegovina
3 ZD.I. - PRODUKT d.o.o. ©iroki Brijeg, Branch Lakta¹i, Bosnia and Herzegovina

 

ABSTRACT

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Key words: beef sausage, antioxidants, sensory quality, colour stability. Error: articles/volume17/issue1/volume17/art-04.html is not uploaded to the server


Danica Savanovię
Faculty of Technology,
University of Banja Luka, Bosnia and Herzegovina


Slavica Grujię
Faculty of Technology,
University of Banja Luka, Bosnia and Herzegovina

email: grujicslavica@yahoo.com

Radoslav Grujię
Faculty of Technology Zvornik, University of East Sarajevo, Bosnia and Herzegovina


Jovo Savanovię
ZD.I. - PRODUKT d.o.o. ©iroki Brijeg, Branch Lakta¹i, Bosnia and Herzegovina


Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.