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eNauka >  Results >  Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere
Title: Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere
Authors: Bošković, Marija  ; Glišić, Milica  ; Đorđević, Jasna  ; Starcević, Marija; Glamočlija, Nataša  ; Đorđević, Vesna  ; Baltić, Milan Ž. 
Issue Date: 2019
Publication: Journal of Food Science
ISSN: 0022-1147 Journal of Food Science Search Idenfier
Publisher: Wiley, Hoboken
Type: Article
Collation: vol. 84 br. 9 str. 2467-2474
DOI: 10.1111/1750-3841.14788
WoS-ID: 000482641900001
Scopus-ID: 2-s2.0-85071329004
PMID: 31449337
URI: https://vet-erinar.vet.bg.ac.rs/handle/123456789/1779
https://enauka.gov.rs/handle/123456789/155879
Project: Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača (RS-31034)
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