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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
| Naziv: | 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 | Autori: | Bošković, Marija   ; Glišić, Milica ; Đorđević, Jasna ; Starcević, Marija; Glamočlija, Nataša ; Đorđević, Vesna ; Baltić, Milan Ž. |
Godina: | 2019 | Publikacija: | Journal of Food Science | ISSN: | 0022-1147 Journal of Food Science Pretraži identifikator |
Izdavač: | Wiley, Hoboken | Tip rezultata: | Naučni članak | Kolacija: | 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 |
Projekat: | Odabrane biološke opasnosti za bezbednost/kvalitet hrane animalnog porekla i kontrolne mere od farme do potrošača (RS-31034) | M-kategorija: | 21M21 - Vodeći međunarodni časopis kategorije M21 |
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