Work

Effect of Black Pepper ( Piper nigrum ) and Bay Laurel ( Laurus nobilis ) Essential Oils on Physicochemical, Microbiological, and Sensory Properties of Reduced-Sodium Restructured Cooked Ham

Year: 2025

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c00937

Authors: Milica Glišić, Marija Starčević, Milan Ž. Baltić, Anabela Raymundo, Vladimir Drašković, Miloš Petrović, Marija Bošković Cabrol

Institutions: University of Belgrade, Ministry of Defence Republic of Serbia, University of Lisbon, University of Novi Sad

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Award: G916313843

OpenAlex ID: W4417103296

FWCI:

Cites: 72

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