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Browsing by Author Ivić, Maja
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Issue Date | Title | Author(s) | Type | М-cat. |
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2016 | EFFECT OF REPLACING BACKFAT WITH VITACEL MSG 0018 GEL IN COOKED SAUSAGE ON FIBER CONTENT | Kurćubić, Vladimir ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2019 | Effect of starter culture (Staphylococcus xylosus) on colour characteristics of dry fermented sausage (✓) | Škaljac, Snežana ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2018 | Effect of starter culture addition on colour characteristic of traditional dry fermented sausage (Petrovská klobása) (✓) | Škaljac, Snežana ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2016 | Effect of starter culture addition on oxidative stability of fermented sausage produced in traditional manner (✓) | Šojić, Branislav ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2016 | Effect of starter culture addition on oxidative stability of traditional fermented sausage (✓) | Džinić, Natalija R. ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2019 | Effect of storage period on content of polycyclic aromatic hydrocarbon in traditional dry fermented sausages (✓) | Škaljac, Snežana B. ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2015 | Effect of the Addition of Staphylococus Xylosus on the Oxidative Stabilitty of Traditional Sausage (Petrovská Klobása) (✓) | Šojić, Branislav ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2018 | Effect of vacuum packaging on microbiological quality of cooked pork during refrigerated storage (✓) | Ivić, Maja ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2019 | Effect of wild oregano essential oil on lipid oxidation in marinated pork chops (✓) | Ivić, Maja ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2020 | Essential oil and supercritical extracts of winter savory (Satureja montana L.) as antioxidants in precooked pork chops during chilled storage (✓) | Jokanović, Marija ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Article | 21M21 |
2018 | Essential oil from sage herbal dust exhibits antioxidative and antimicrobial activity in cooked pork sausages (✓) | Šojić, Branislav V. ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Article | 23M23 |
2019 | Essential oil from sage herbal dust makes progress antioxidative and antimicrobial activity in cooked pork sausages (✓) | Šojić, Branislav ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Article | 23M23 |
2019 | Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages (✓) | Šojić, Branislav ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Article | 21aM21a |
2019 | Evolution of amino acids and biogenic amines in traditional dry-fermented sausage Sjenicki sudzuk during processing (✓) | Ikonić, Predrag ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2019 | Ginger essential oil improves microbiological quality of cooked pork sausages (✓) | Ivić, Maja ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2019 | Ginger essential oil improves quality of cooked pork (✓) | Šojić, Branislav ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2019 | Hyssop essential oil improves quality of cooked pork sausages (✓) | Ivić, Maja ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2018 | Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovska klobasa) from Serbia (✓) | Škaljac, Snežana ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Article | 22M22 |
2018 | Influence of drying in industrial conditions on the color characteristic of dry fermented sausages (✓) | Škaljac, Snežana B. ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |
2019 | Influence of marination process with addition of Satureja montana essential oil on lipid oxidation of cooked pork chops (✓) | Ivić, Maja ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Conference Paper | Mp. category will be shown later |