Effect of chitosan-caraway coating on lipid oxidation of traditional dry fermented sausage

Food Control

Volumn 32, Issue 2, 2013, Pages 719-723

  Krkić, Nevena ^a   Šojić, Branislav ^a   Lazić, Vera ^a   Petrović, Ljiljana ^a   Mandić, Anamarija ^b   Sedej, Ivana ^b   Tomović, Vladimir ^a   DŽinić, Natalija ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Caraway; Chitosan; Lipid oxidation; Traditional sausage

Indexed keywords

EID: 84874562991     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.02.006     Document Type: Article

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