doiFil / Faculty of Philology, University of Belgrade

@article{seratlicetal2025:swisschardextract, author = {Seratlić, Nadežda and Marković, Milan and Ikonić, Predrag and Županjac, Miloš and Jokanović, Marija and Škaljac, Snežana and Šojić, Branislav}, orcid = {0009-0009-6277-6270 and noorcid and 0000-0002-4882-8048 and 0000-0002-8310-4213 and 0000-0002-1282-175X and 0000-0002-9102-8417 and 0000-0003-1837-5911}, affiliation = {University of Novi Sad — Faculty of Technology ; University of Novi Sad — Institute of Food Technology ;; University of Novi Sad — Faculty of Technology ; The Company Zlatiborac ;; University of Novi Sad — Institute of Food Technology ;; University of Novi Sad — Institute of Food Technology ;; University of Novi Sad — Faculty of Technology ;; University of Novi Sad — Faculty of Technology ;; University of Novi Sad — Faculty of Technology}, affid = {https://ror.org/00xa57a59 ; https://ror.org/00xa57a59 ;; https://ror.org/00xa57a59 ; noaffid ;; https://ror.org/00xa57a59 ;; https://ror.org/00xa57a59 ;; https://ror.org/00xa57a59 ;; https://ror.org/00xa57a59 ;; https://ror.org/00xa57a59}, affplace = {Novi Sad, Serbia ; Novi Sad, Serbia ;; Novi Sad, Serbia ; Mačkat, Serbia ;; Novi Sad, Serbia ;; Novi Sad, Serbia ;; Novi Sad, Serbia ;; Novi Sad, Serbia ;; Novi Sad, Serbia}, department = {nodepartment ; nodepartment ;; nodepartment ; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment ;; nodepartment}, title = {Effect of Pre-Fermented Swiss Chard Extract on the Color Stability of Cured-Cooked Meat Products}, journal = {Meat Technology}, license = {https://creativecommons.org/licenses/by/4.0}, issn = {2466-4812}, eissn = {2560-4295}, year = {2025}, volume = {66}, number = {3}, pages = {523--528}, howpublished = {print}, language = {english}, note = {90}, doi = {10.18485/meattech.2025.66.3.90}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-3&i=90}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-3/meattech-2025-66-3-90.pdf} }