Volume 17
Issue 1/volume17
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
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
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Key words:
beef sausage, antioxidants, sensory quality, colour stability.
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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.