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In this paper are given the test results of antioxidative effect of basil extract and extract of Arillus myristicae by examination of degree of acidity and peroxide number on lipid for semidurable national sausage. After manufacture sausage was vacuum and stored at temperature of +4C. Degree of acidity and peroxide number were examined 1, 10, 20, 30, 40 and 50 days of production. Best results give the sample with the addition of 0.3 g of basil extract per kg mixture compared with samples with Arillus myristicae extract.
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Kuzelov et al. (2015) studied this question.
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