Researchers
Škaljac, Snežana
Results 101-120 of 256
| Issue Date | Title | Author(s) | Type | Мp-cat. |
|---|---|---|---|---|
| 2018 | Influence of vacuum packaging on sensory and lipid stability of precooked pork chops![]() | Jokanović, Marija | Conference Paper | Mp. category will be shown later |
| 2018 | Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions![]() | Babić, Jelena | Article | 22M22 |
| 2018 | Polycyclic aromatic hydrocarbons in dry fermented sausages smoked in industrial conditions![]() | Škaljac, Snežana | Conference Paper | Mp. category will be shown later |
| 2018 | The effect of raw meat quality and marination on precooked chicken breast meat oxidative stability![]() | Ivić, Maja Đ. | 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 traditional smoking on content of polycyclic aromatic hydrocarbonc in dry fermented beef sausage (sudžuk)![]() | Škaljac, Snežana | 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 |
| 2017 | Plants as natural antioxidants for meat products![]() | Tomović, Vladimir | Conference Paper | Mp. category will be shown later |
| 2017 | The influence of smoking on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausages (Petrovská klobása)![]() | Škaljac, Snežana B. | Conference Paper | Mp. category will be shown later |
| 2017 | Effect of Chitosan Coating with the Addition of Caraway Essential Oil and Beeswax on Oxidative Stability of Petrovska Klobasa Sausage![]() | Hromiš, Nevena | Article | 23M23 |
| 2017 | Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia![]() | Tomović, Vladimir | Article | 21M21 |
| 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 |
| 2017 | Carcass quality traits of three different pig genotypes, White Mangulica, Duroc × White Mangulica and Large White pigs, reared under intensive conditions and slaughtered at 150 kg live weight![]() | Ivić, Maja | Conference Paper | Mp. category will be shown later |
| 2017 | The effects of functional additives on quality characteristics of cooked sausages-mathematical approach![]() | Džinić, Natalija | Article | 23M23 |
| 2017 | Uticaj dodatka starter kulture na oksidativnu stabilnost tradicionalne fermenisane kobasice (Petrovská klobása)![]() | Džinić, Natalija | Conference Paper | Mp. category will be shown later |
| 2017 | The influence of smoking in traditional conditions on content of polycyclic atomatic hydrocarbons in Petrovská klobása![]() | Škaljac, Snežana | Conference Paper | Mp. category will be shown later |
| 2017 | Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia![]() | Tomović, Vladimir | Article | 21M21 |
| 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 | Factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat![]() | Babić, Jelena | Conference Paper | Mp. category will be shown later |
