Antioxidant activity of rosemary extract, acerola extract and a mixture of tocopherols in sausage during storage at 8 °C.

Unlabelled: Sausage is an emulsified meat product that, due to its composition, undergoes physicochemical changes during its shelf life, which makes the use of additives for its conservation necessary. The goal of the present study was to evaluate the antioxidant capacity of rosemary extract, acerola extract, and a mixture of tocopherols applied to industrialized sausages during storage at 8 °C. The antioxidant activity (IC) in vitro showed values of 0.

STUDIES ON WHOOPING COUGH : I. TYPE-SPECIFIC (S) AND DISSOCIATION (R) FORMS OF HEMOPHILUS PERTUSSIS.

The more important criteria for identification of the S form of H. pertussis and for its differentiation from R variants are presented in summary fashion in Table IV. The differences as indicated in detail in the foregoing sections and as shown briefly in this tabulation are so clear-cut that they call for little, if any, further comment.