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Effect of rosemary extract and green tea extract on colour stability and quality of fermented sausage
Effect of rosemary extract and green tea extract on colour stability and quality of fermented sausage
2014
Danica Savanović
Slavica Grujić
Radoslav Grujić
Jovo Savanović
Keywords:
Green tea extract
Rosemary extract
Fermentation
Food science
Antioxidant
Beef sausage
Chemistry
Correction
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