The quality difference between frankfurters seasoned with conventional and organic spices | Zendy

Igor Tomašević | Zendy; Ilija Đjekić | Zendy; Milica Aćimović | Zendy; Slaviša Stajić | Zendy; Vladimir Tomović | Zendy

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The quality difference between frankfurters seasoned with conventional and organic spices

Author(s) -

Igor Tomašević,

Ilija Đjekić,

Milica Aćimović,

Slaviša Stajić,

Vladimir Tomović

Publication year - 2017

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt1748275t

Subject(s) - seasoning , odor , food science , taste , chemistry , lipid oxidation , antioxidant , biochemistry , organic chemistry , raw material

1 University of Belgrade, Faculty of Agriculture, Department of Animal Source Food Technology, Nemanjina 6, 11080 Belgrade, Serbia 2 University of Belgrade, Faculty of Agriculture, Food Safety and Quality Management Department, Nemanjina 6, 11080 Belgrade, Serbia 3 University of Novi Sad, Institute of Food Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia 4 University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia

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