Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage - Balev, Dessislav Kostadinov; Nenov, Neno Stefanov; Dragoev, Stefan Georgiev; Vassilev, Kiril Petrov; Vlahova-Vangelova, Dessislava Borislavova; Baytukenova, Sholpan Baydildaevna; Smolnikova, Farida Haripovna (Polish journal of food and nutrition sciences, 2017)
Keywords: amino nitrogen; Antioxidants; black pepper; butylated hydroxytoluene; color; cross contamination; cumin; Cuminum cyminum; cured meats; dry-cured sausages; Heat treatment; Larix sibirica; Nitrogen; Piper nigrum; proximate composition; risk; rosemary; rosemary extract; Rosmarinus officinalis; sausages; sensory properties; Spices; storage temperature; storage time; taxifolin