@conference{
author = "Koricanac, Vladimir and Vranić, Danijela and Lilić, Slobodan and Milicević, Dragan and Šobajić, Slađana and Zrnić-Ćirić, Milica",
year = "2015",
abstract = "In the period January 2014 to March 2015, phosphorous levels were measured in 701 samples of different types of cooked sausages from the Serbian market. The highest level of phosphorus (9.52 g/kg, expressed as P2O5) was found in fine comminuted sausage, and the lowest (0.94 g/kg) in meat pate. The most common (33.38%) range of phosphorous levels was 4.01-5.00 g/kg P2O5. National Regulation allows total phosphorus content (as P2O5) up to 8.00 g/kg. Only three sausages (0.43%) did not meet this requirement, but the rest of the analyzed sausages (99.57%) were safe for consumption, with respect to content of phosphorus.",
publisher = "Elsevier Science BV, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Total phosphorus content in various types of cooked sausages from the Serbian market",
volume = "5",
pages = "152-155",
doi = "10.1016/j.profoo.2015.09.044"
}