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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
Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages.
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- Antibiotics (2079-6382), 2023, v. 12, n. 1, p. 182, doi. 10.3390/antibiotics12010182
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Comparison of the nutritional quality and the fat globule size after six months of lactation of donkey and human milk.
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- Dairy / Mljekarstvo, 2023, v. 73, n. 3, p. 175, doi. 10.15567/mljekarstvo.2023.0304
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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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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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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
Consumer Attitudes and Preferences towards Traditional Food Products in Vojvodina.
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- Sustainability (2071-1050), 2023, v. 15, n. 16, p. 12420, doi. 10.3390/su151612420
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- Article
Characteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina's Hospitality Industry.
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- Sustainability (2071-1050), 2022, v. 14, n. 20, p. N.PAG, doi. 10.3390/su142013553
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- Article
Consumer attitudes and preferences toward traditional meat products in the autonomous province of Vojvodina.
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- Meat Technology, 2023, v. 64, n. 2, p. 480, doi. 10.18485/meattech.2023.64.2.92
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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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EFFECTS OF MEDICINAL PLANTS IN BROILER CHICKEN NUTRITION ON SELECTED PARAMETERS OF MEAT QUALITY.
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- Macedonian Journal of Animal Science, 2019, v. 9, n. 2, p. 45, doi. 10.54865/mjas1992045p
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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
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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NATURAL ADDITIVES IN FUNCTIONAL EGG PRODUCTION.
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- Food & Feed Research, 2019, v. 46, n. 2, p. 199, doi. 10.5937/FFR1902199S
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COMPARATIVE ANALYSIS OF HONEY CONSUMPTION IN ROMANIA, ITALY AND SERBIA.
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- Food & Feed Research, 2019, v. 46, n. 1, p. 125, doi. 10.5937/FFR1901125I
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- Article
INFLUENCE OF DIETARY CARROT AND PAPRIKA ON EGG PHYSICAL CHARACTERISTICS AND YOLK COLOR.
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- Food & Feed Research, 2018, v. 45, n. 1, p. 59, doi. 10.5937/FFR1801059S
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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