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6533b874fe1ef96bd12d6421

RESEARCH PRODUCT

The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

Sasa NovakovicJovana VundukBranislav ŠOjićJosé M. LorenzoAnita KlausVladimir TomovićFrancisco J. BarbaV DjordjevicIgor TomasevicIlija DjekicSunčica Kocić-tanackov

subject

animal structuresantioxidantHealth (social science)MicroorganismDecoctionPlant ScienceShelf lifeHealth Professions (miscellaneous)MicrobiologyArticlenatural extractsIngredient0404 agricultural biotechnologymushroomFood scienceCantharellus2. Zero hungerMushroombiologyChemistryfungi0402 animal and dairy sciencefood and beverages04 agricultural and veterinary sciencesbiology.organism_classificationAntimicrobial040401 food science040201 dairy & animal sciencenervous systemantimicrobialshelf lifesensory characteristicspsychological phenomena and processesFood ScienceMesophile

description

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p &lt

yearjournalcountryeditionlanguage
2019-12-03Foods
https://doi.org/10.3390/foods8120635
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