BIO Web of Conferences

Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend

Nikolay Kolev, Desislava Vlahova-Vangelova, Dessislav Balev and Stefan Dragoev

BIO Web Conf., 45 (2022) 01006

Published online: 04 February 2022

DOI: 10.1051/bioconf/20224501006

Nikolay Kolev

Desislava Vlahova-Vangelova

Dessislav Balev

Stefan Dragoev

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