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THE EFFECT OF NITRITE USE IN MEAT PRODUCTS ON HUMAN HEALTH.
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- Knowledge: International Journal, 2024, v. 63, n. 3, p. 271
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- Article
Confronting Views of Companies and Authorities on Food Safety Issues—A Cross-Country Survey.
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- Foods, 2024, v. 13, n. 5, p. 773, doi. 10.3390/foods13050773
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- Article
INSTRUMENTAL ANALYSIS OF COLOR DURING STORAGE IN DRY-CURED PORK LOIN PRODUCED WITH SWISS CHARD POWDER.
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- Knowledge: International Journal, 2023, v. 61, n. 3, p. 411
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- Article
THE EFFECT OF STARTER CULTURES ON THE LENGTH AND PERIMETER LOSS IN DRY-CURED PORK LOIN.
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- Knowledge: International Journal, 2023, v. 59, n. 3, p. 207
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- Article
The effect of Swiss chard powder and starter cultures on color development and stability in dry cured pork loin.
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- Meat Technology, 2023, v. 64, n. 2, p. 407, doi. 10.18485/meattech.2023.64.2.78
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- Article
USAGE OF STARTER CULTURES AS INHIBITORS OF MICROBIOLOGICAL HAZARDS IN FERMENTED MEAT PRODUCTS.
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- Knowledge: International Journal, 2023, v. 58, n. 3, p. 433
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- Article
EFFECT OF SWISS CHARD POWDER AND STARTER CULTURE ON SENSORY PROPERTIES OF DRY-CURED PORK LOIN.
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- Knowledge: International Journal, 2022, v. 52, n. 2, p. 373
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- Article
POSSIBILITIES FOR PORK FAT, PHOSPHATE AND NITRITE REPLACEMENT IN CHICKEN FRANKFURTER PRODUCTION.
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- Macedonian Journal of Animal Science, 2022, v. 12, n. 1/2, p. 55, doi. 10.54865/mjas22121-2055b
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- Article
POSITIVE EFFECTS OF STARTER CULTURES ON SENSORY CHARACTERISTICS OF MEAT PRODUCTS.
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- Knowledge: International Journal, 2021, v. 47, n. 3, p. 443
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- Article
CHEMICAL AND FATTY ACID COMPOSITION OF POULTRY MEAT AND PORK FATBACK AS A RAW MATERIAL FOR THE PRODUCTION OF FRANKFURTERS.
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- Macedonian Journal of Animal Science, 2020, v. 10, n. 1/2, p. 23, doi. 10.54865/mjas20101-2023b
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- Article