Researchers



Results 61-72 of 72
Issue DateTitleAuthor(s)TypeМp-cat.
2010Indikatori efektivnosti procesnog pristupa upravljanja bezbednošću i kvalitetom u proizvodnji hraneDjekić, Ilija  ; Radovanović, Radomir; Tomić, Nikola  ; Rajković, Andreja  Article
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2008"Uzice Beef Prshuta": Influence of different salting processes on sensory propertiesTomić, Nikola  ; Tomašević, Igor  ; Radovanović, Radomir; Rajković, Andreja  Article
22M22
2008"Uzice Beef Prshuta": Influence of different salting processes on sensory properties - influence of different salting processes on sensory propertiesTomić, Nikola  ; Tomašević, Igor  ; Radovanović, Radomir; Rajković, AndrejaArticle
22M22
2007Model HACCP plana za proces proizvodnje krem sladoledaTomić, Nikola S  ; Tomašević, Igor B.  ; Radovanović, Radomir; Šljivić, NatalijaConference Paper
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2007A catechism of the 7 principles of HACCP concept: The 7 deadly sins and 7 heavenly virtues of food safetyRadovanović, Radomir; Tomašević, Igor  ; Tomić, Nikola  Article
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2006Role and importance of HACCP concept in international trade of meat and meat productsRadovanović, Radomir; Tomašević, Igor  ; Tomić, Nikola  Article
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2006Yield of meat for pork prosciutto productionAntonić, Bogoljub; Radovanović, Radomir; Grujić, Radoslav; Tomić, Nikola  Article
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2006Mesto i značaj HACCP koncepta u međunarodnoj trgovini prehrambenim proizvodimaRadovanović, Radomir; Tomašević, Igor  ; Tomić, Nikola  Article
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2005Yield of muscles for production of Užice Beef PrshutaRadovanović, Radomir; Tomić, Nikola  ; Tomašević, Igor  ; Rajković, Andreja  Article
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2005Bezbednost hrane u svetlu novih standarda i zakonskih propisaRadovanović, Radomir; Tomić, Nikola  ; Tomašević, Igor  Article
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2004Rezultati ispitivanja mišljenja potrošača Srbije u vezi kvaliteta, obima i strukture potrošnje mesa i trajnih suhomesnatih proizvodaTomašević, Igor  ; Tomić, Nikola  ; Radovanović, RadomirArticle
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2003Sanitarne standardne operativne procedure (SSOP) kao integralni deo HACCP sistemaTomić, Nikola  ; Tomašević, Igor  Article
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