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Effect of black pepper (Piper nigrum) and bay laurel (Laurus nobilis) essential oils on physicochemical, microbiological, and sensory properties of reduced-sodium restructured cooked ham
| Title: | Effect of black pepper (Piper nigrum) and bay laurel (Laurus nobilis) essential oils on physicochemical, microbiological, and sensory properties of reduced-sodium restructured cooked ham | Authors: | Glišić, Milica   ; Starčević, Marija ; Baltić, Ž. Milan ; Raymundo, Anabela; Drašković, Vladimir ; Petrović, Miloš ; Bošković Cabrol, Marija |
Issue Date: | 2025 | Publication: | ACS Food Science and Technology | ISSN: | 2692-1944 ACS FOOD SCIENCE & TECHNOLOGY Search Idenfier |
Publisher: | American Chemical Society Publication | Type: | Article | Collation: | vol. 5 br. 12 | DOI: | 10.1021/acsfoodscitech.5c00937 | WoS-ID: | 001633605000001 | Scopus-ID: | 2-s2.0-105025224499 | URI: | https://vet-erinar.vet.bg.ac.rs/handle/123456789/5052 https://enauka.gov.rs/handle/123456789/1014338 |
Project: | Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200143 (Univerzitet u Beogradu, Fakultet veterinarske medicine) | M-category: | 22M22 |
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