The Effect of Acerola and Rosemary Extracts on the Quality and Oxidative Stability of Sliced Fermented Salami Stored in a Modified Atmosphere
The use of plant extracts in the production of fermented meat products can help protect fats from oxidation, improve color stability, and extend their shelf life. The study evaluated the effect of natural extracts (acerola—A, rosemary—R, and their combination—M) on the quality of Tokaj salami stored...
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| Glavni autori: | , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2026-05-01
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| Serija: | Applied Sciences |
| Teme: | |
| Online pristup: | https://www.mdpi.com/2076-3417/16/11/5335 |
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