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Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina).
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- Fermentation (Basel), 2024, v. 10, n. 2, p. 104, doi. 10.3390/fermentation10020104
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Microbial ecosystem of processing units during production process of Petrovská klobása.
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- Meat Technology / Tehnologija Mesa, 2014, v. 55, n. 2, p. 123, doi. 10.5937/tehmesa1402123j
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- Article
Colour and texture characteristics of "Užička" fermented sausage produced in the traditional way.
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- Meat Technology / Tehnologija Mesa, 2013, v. 54, n. 2, p. 137, doi. 10.5937/tehmesa1302137v
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- Article
Senzorske osobine levačke kobasice proizvedene na tradicionalan način.
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- Meat Technology / Tehnologija Mesa, 2012, v. 53, n. 1, p. 43
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- Article
New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages.
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- Foods, 2020, v. 9, n. 8, p. 1066, doi. 10.3390/foods9081066
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- Article
Plant extracts as natural antioxidants in meat processing.
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- Bulgarian Journal of Agricultural Science, 2019, v. 25, p. 27
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- Article
Effect of Storage in a Low Oxygen Gas Atmosphere on Colour and Sensory Properties of Pork Loins.
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- Packaging Technology & Science, 2014, v. 27, n. 2, p. 129, doi. 10.1002/pts.2011
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- Article
CHEMICAL, COLOR, TEXTURE AND SENSORY PROPERTIES OF ČAJNA KOBASICA, A DRY FERMENTED SAUSAGE.
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- Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2016, v. 7, n. 1/2, p. 5, doi. 10.7251/QOL16005DZ
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- Article
COOK LOSS AS A FUNCTION OF MEAT HEAT TREATMENT AND REGIME.
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- Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2014, v. 5, n. 3/4, p. 81, doi. 10.7251/QOL1402
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- Article
IMPORTANCE OF WATER IN SPORTSMAN NUTRITION.
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- Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2014, v. 5, n. 1/2, p. 68, doi. 10.7251/QOL1401068O
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- Article
THE INFLUENCE OF GARLIC POWDER IN BROILER FEED ON CARCASS AND BREAST MEAT QUALITY.
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- Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2013, v. 4, n. 3/4, p. 55, doi. 10.7251/QOL1303055DZ
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- Article
Caraway (Carum carvi L.) essential oil improves quality of dry‐fermented sausages produced with different levels of sodium nitrite.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.15786
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- Article
Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15158
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- Article
Comparative drying of cornelian cherries: Kinetics modeling and physico‐chemical properties.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 3, p. 1, doi. 10.1111/jfpp.13562
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- Article
EFFECT OF ENDPOINT INTERNAL TEMPERATURE ON MINERAL CONTENTS OF BOILED PORK LOIN.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 1854, doi. 10.1111/jfpp.12422
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- Article
Quality traits of longissimus lumborum muscle from White Mangalica, Duroc × White Mangalica and Large White pigs reared under intensive conditions and slaughtered at 150 kg live weight: a comparative study.
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- Archives Animal Breeding / Archiv Tierzucht, 2016, v. 59, n. 3, p. 401, doi. 10.5194/aab-59-401-2016
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- Article
Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages.
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- Processes, 2021, v. 9, n. 3, p. 424, doi. 10.3390/pr9030424
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- Article
SODIUM CHLORIDE AND NITRITE CONTENTS IN CANNED MEAT IN PIECES FROM THE SERBIAN MARKET.
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- Food & Feed Research, 2020, v. 47, n. 2, p. 169, doi. 10.5937/ffr47-29118
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- Article
VACUUM DRYING OF RED CURRANT (RIBES RUBRUM L.): PHYSICAL AND CHEMICAL PROPERTIES AND KINETIC MODELING.
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- Food & Feed Research, 2019, v. 46, n. 1, p. 91, doi. 10.5937/FFR1901091V
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- Article
DRYING CHARACTERISTICS OF TRADITIONAL FERMENTED SAUSAGE PETROVSKÁ KLOBÁSA - THE EFFECT OF DIFFERENT RIPENING CONDITIONS AND USE OF STARTER CULTURE.
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- Food & Feed Research, 2014, v. 41, n. 1, p. 71, doi. 10.5937/ffr1401071i
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- Article
SENSORY, PHYSICAL AND CHEMICAL CHARACTERISTICS OF MEAT FROM FREE-RANGE REARED SWALLOW-BELLY MANGULICA PIGS.
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- JAPS: Journal of Animal & Plant Sciences, 2014, v. 24, n. 3, p. 704
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- Article
TOWARDS REPRODUCIBILITY OF TRADITIONAL FERMENTED SAUSAGES: TEXTURE PROFILE ANALYSES AND MODELLING.
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- Chemical Industry & Chemical Engineering Quarterly, 2020, v. 26, n. 1, p. 79, doi. 10.2298/CICEQ181224027J
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- Article
Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages.
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- Journal of Food Science & Technology, 2021, v. 58, n. 8, p. 3215, doi. 10.1007/s13197-020-04825-4
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- Article
Mechanically deboned poultry meat and brewer's processing by-product as promising ingredients for nutritionally valuable extruded snacks.
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- Emirates Journal of Food & Agriculture (EJFA), 2020, v. 32, n. 6, p. 453, doi. 10.9755/ejfa.2020.v32.i6.2115
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- Article
Antioxidant Activity of Juniperus communis L. Essential Oil in Cooked Pork Sausages.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 189, doi. 10.17221/210/2016-CJFS
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- Article
The influence of vitamin C and early-age thermal conditioning on the quality of meat and specific production characteristics of broilers during heat stress.
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- Turkish Journal of Veterinary & Animal Sciences, 2020, v. 44, n. 2, p. 314, doi. 10.3906/vet-1905-95
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- Article
Uticaj dimljenja na formiranje boje i sadržaj policikličnih aromatičnih jedinjenja u tradicionalnoj fermentisanoj kobasici.
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- Gazette of Chemists, Technologists & Environmentalists of Republic of Srpska / Glasnik Hemicara, Tehnologa i Ekologa Republike Srpske, 2019, p. 25, doi. 10.7251/GHTE1915025Š
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- Article
Uticaj dimljenja na formiranje boje i sadržaj policikličnih aromatičnih jedinjenja u tradicionalnoj fermentisanoj kobasici.
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- Gazette of Chemists, Technologists & Environmentalists of Republic of Srpska / Glasnik Hemicara, Tehnologa i Ekologa Republike Srpske, 2018, v. 15, p. 25, doi. 10.7251/GHTE1915025Š
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- Article
Nutritivni kvalitet komercijalnih mješavina Arabika i Robusta kafe.
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- Gazette of Chemists, Technologists & Environmentalists of Republic of Srpska / Glasnik Hemicara, Tehnologa i Ekologa Republike Srpske, 2018, v. 14, p. 31, doi. 10.7251/GHTE1814031O
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- Article
Sweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural properties.
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- Chemical Industry / Hemijska Industrija, 2020, v. 74, n. 5, p. 293, doi. 10.2298/HEMIND200320027V
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- Article
Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight.
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- Chemical Industry / Hemijska Industrija, 2016, v. 70, n. 5, p. 557, doi. 10.2298/HEMIND150613063T
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- Article
Lipid oxidative changes in tradititional dry fermented sausage Petrovská klobása during storage.
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- Chemical Industry / Hemijska Industrija, 2014, v. 68, n. 1, p. 27, doi. 10.2298/HEMIND130118024S
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- Article
Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations.
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- Polish Journal of Food & Nutrition Sciences, 2018, v. 68, n. 4, p. 367, doi. 10.2478/pjfns-2018-0006
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- Article
Effect of commercial starter culture on physicochemical properties and biogenic amine formation in traditional dry-fermented beef sausage.
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- Meat Technology, 2023, v. 64, n. 2, p. 63, doi. 10.18485/meattech.2023.64.2.11
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- Article
Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger.
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- Foods, 2024, v. 13, n. 6, p. 1, doi. 10.3390/foods13060896
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- Article
Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence.
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- Food Science & Technology International, 2022, v. 28, n. 7, p. 570, doi. 10.1177/10820132211036308
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- Article
MINERAL CONTENTS IN PORK AND EDIBLE OFFAL FROM INDIGENOUS PIGS.
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- Journal of Engineering & Processing Management, 2019, v. 11, n. 1, p. 66, doi. 10.7251/JEPM1901066T
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- Article
The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 2230, doi. 10.1007/s11694-019-00143-2
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- Article