Nature is a source of natural additives that can be incorporated into the meat products'
matrix. Extracts from spices, herbs, nuts, fruits and vegetables are most common. The …

The aim of this study was to evaluate the influence of triplicate blend of natural antioxidants
on the sensorial, physicochemical and microbiological characteristics of cooked sausage …

This review is a detailed analysis of the results of the experimental studies carried out by
scientists from different countries and devoted to the practical application of …

The aim of this work is to evaluate the effect of taxifolin on the physicochemical and
microbiological properties of cold-smoked pork sausages produced using different …

Актуальность темы. В рамках принятого постановления Правительства РФ от 3
сентября 2021 г. № 1489" О внесении изменений в Федеральную научно-техническую …

Проблема и цель. Молоко кобыл по химическому составу содержит меньше белков и
жира, но больше лактозы, чем коровье. В целях обеспечения гигиены производства …

Sažetak Svrha je ovoga rada bila procijeniti utjecaj taksifolina na fizikalno-kemijska i
mikrobiološka svojstva hladno dimljenih svinjskih kobasica proizvedenih fermentacijom …