Kurćubić, Vladimir S <br/><br/>
Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage.  [electronic resource] 

 -  Meat science  Aug 2014 
 - 459-67 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2014.03.012  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Anti-Bacterial Agents--pharmacology<br/>Antioxidants--pharmacology<br/>Diet<br/>Escherichia coli--drug effects<br/>Fermentation<br/>Flavonoids--pharmacology<br/>Food Microbiology<br/>Food Preservation--methods<br/>Food Preservatives--pharmacology<br/>Humans<br/>Malvaceae--chemistry<br/>Meat Products--microbiology<br/>Microbial Sensitivity Tests<br/>Nitrites<br/>Oxidation-Reduction<br/>Phenols--pharmacology<br/>Plant Extracts--pharmacology<br/>Swine