Researchers
Tomović, Vladimir
Results 141-160 of 422
| Issue Date | Title | Author(s) | Type | Мp-cat. |
|---|---|---|---|---|
| 2018 | Transformation of quality aspects throughout the chicken meat supply chain![]() | Đekić, Ilija | Article | 22M22 |
| 2017 | The effect of basil essential oil (Ocimum Basilicum L.) on the quality of cooked pork sausages![]() | Tomović, Vladimir | Conference Paper | Mp. category will be shown later |
| 2017 | Antioxidant activity of sage essential oil in cooked pork sausages![]() | Šojić, Branislav V. | Conference Paper | Mp. category will be shown later |
| 2017 | Antimicrobial activity of essential oils and fruits supplement in reduced nitrite salts condition![]() | Vujadinović, Dragan; Golić, Bojan; Tomović, Vladimir | Article | 51M51 |
| 2017 | The quality difference between frankfurters seasoned with conventional and organic spices![]() | Tomašević, Igor | Article | 24M24 |
| 2017 | Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids![]() | Tomović, Vladimir M. | Article | 22M22 |
| 2017 | Sadržaj ukupne masti i masno kiselinski sastav M. Longissiumus lumborum svinja Bele Mangulice i njenih meleza sa Durokom![]() | Tomović, Vladimir | Conference Paper | Mp. category will be shown later |
| 2017 | Antimicrobial activity of essential oils and fruits supplement in reduced nitrite salts condition![]() | Vujadinović, Dragan; Golić, Bojan; Tomović, Vladimir M. | Conference Paper | Mp. category will be shown later |
| 2017 | Change in functional and sensory properties of organic sausages due to the replace of phosphate salts with natural textural modifiers![]() | Vujadinović, Dragan; Grujić, Radoslav; Tomović, Vladimir | Conference Paper | Mp. category will be shown later |
| 2017 | Colour and sensory characteristics of traditional dry fermented sausage (Petrovská klobása) as affected by the starter culture![]() | Ivić, Maja Đ. | Conference Paper | Mp. category will be shown later |
| 2017 | Texture characteristics of serbian traditional dry fermented sausage as effected by production process![]() | Jokanović, Marija R. | Conference Paper | Mp. category will be shown later |
| 2017 | The effect of caraway essential oil on the microbial stability and sensory properties of cooked pork sausages![]() | Šojić, Branislav | Conference Paper | Mp. category will be shown later |
| 2017 | Uticaj dodatka etarskog ulja kima na senzorski kvalitet barenih kobasica![]() | Šojić, Branislav | Conference Paper | Mp. category will be shown later |
| 2017 | Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food![]() | Kocić-Tanackov, Sunčica | Article | 22M22 |
| 2017 | Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages![]() | Šojić, Branislav | Article | 22M22 |
| 2017 | Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia![]() | Tomović, Vladimir | Article | 21M21 |
| 2017 | Characterisation of the kranjska klobasa, a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork![]() | Polak, Tomaž; Lušnic Polak, Mateja; Tomović, Vladimir | Article | 22M22 |
| 2017 | Plants as natural antioxidants for meat products![]() | Tomović, Vladimir | Conference Paper | Mp. category will be shown later |
| 2017 | Some parameters of nutritional quality of meat obtained from mangalitsa and landrace pig breeds![]() | Ševic, Radoslav J.; Lukač, Dragomir R. | Article | 23M23 |
| 2017 | Proteolysis and texture profi le of traditional dry-fermented sausage as aff ected by primary processing method![]() | Jokanović, Marija R. | Article | Mp. category will be shown later |
