Currently, the food industry, including meat is paying close attention to use of natural additives as preservatives. From ancient times, plants are used treat various diseases, produce perfumes and ingredients improve taste in food. This paper presents a bibliographic experimental study antioxidant microbial properties basil, thyme tarragon. International scientific papers on these targeted. Th...

Worldwide dairy processing plants produce high volumes of sludge (DPS), which can be converted into secondary derivatives such as struvite, biochar and ash (collectively termed STRUBIAS). All these products have fertilizer equivalent values (FEV), but future certification phosphorus (P)-fertilizers in the European Union will mean they need to adhere new technical regulations for fertilizing mat...