Effects of sodium nitrite and heat treatment on cholesterol oxidation products and sensorial characteristics of dry fermented sausages.
- Published in:
- Meat Technology, 2017, v. 58, n. 2, p. 110
- By:
- Publication type:
- Article
Works matching IS 24664812 AND DT 2017 AND VI 58 AND IP 2
Results: 8
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2
Proteolysis and texture profile of traditional dry-fermented sausage as affected by primary processing method.
- Published in:
- Meat Technology, 2017, v. 58, n. 2, p. 103
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- Publication type:
- Article
3
Fatty acid composition of cow's milk: opportunities and challenges for Serbian dairy producers.
- Published in:
- Meat Technology, 2017, v. 58, n. 2, p. 118
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- Publication type:
- Article
4
Quality assessment of Srpska sausage from nine different manufacturers in Serbia.
- Published in:
- Meat Technology, 2017, v. 58, n. 2, p. 93
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- Publication type:
- Article
5
Determination of weight loss and temperature of broiler carcasses during air cooling with intermittent water spraying - case study.
- Published in:
- Meat Technology, 2017, v. 58, n. 2, p. 88
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- Publication type:
- Article
6
Effect of different sodium butyrate leveis in weaned pig diet on the antioxidant capacity of seiected organs.
- Published in:
- Meat Technology, 2017, v. 58, n. 2, p. 80
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- Publication type:
- Article
7
The impact of triticale diet on production characteristics and meat quality in pigs.
- Published in:
- Meat Technology, 2017, v. 58, n. 2, p. 73
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- Publication type:
- Article
8
Pigs and cattle slaughter process hygiene in a large-scale and a small-scale abattoir: A report from one county in Serbia.
- Published in:
- Meat Technology, 2017, v. 58, n. 2, p. 65
- By:
- Publication type:
- Article