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dc.creatorKoricanac, Vladimir
dc.creatorVranić, Danijela
dc.creatorLilić, Slobodan
dc.creatorMilicević, Dragan
dc.creatorŠobajić, Slađana
dc.creatorZrnić-Ćirić, Milica
dc.date.accessioned2019-09-02T11:50:04Z
dc.date.available2019-09-02T11:50:04Z
dc.date.issued2015
dc.identifier.issn2211-601X
dc.identifier.urihttp://farfar.pharmacy.bg.ac.rs/handle/123456789/2516
dc.description.abstractIn 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.en
dc.publisherElsevier Science BV, Amsterdam
dc.rightsopenAccess
dc.source58th International Meat Industry Conference (MEATCON2015)
dc.subjectphosphorusen
dc.subjectmeaten
dc.subjectsausagesen
dc.subjectSerbiaen
dc.titleTotal phosphorus content in various types of cooked sausages from the Serbian marketen
dc.typeconferenceObject
dc.rights.licenseARR
dcterms.abstractМилицевић, Драган; Корицанац, Владимир; Зрнић-Ћирић, Милица; Вранић, Данијела; Лилић, Слободан; Шобајић, Слађана;
dc.citation.volume5
dc.citation.spage152
dc.citation.epage155
dc.citation.other5: 152-155
dc.identifier.wos000380429000040
dc.identifier.doi10.1016/j.profoo.2015.09.044
dc.identifier.rcubconv_3627
dc.type.versionpublishedVersion


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