Researchers
Džinić, Natalija
Резултати 21-40 од 282
| Година | Наслов | Аутор(и) | Тип резултата | Мп-кат. |
|---|---|---|---|---|
| 2018 | The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages![]() | Šojić, Branislav | Article | 21M21 |
| 2018 | Influence of drying in industrial conditions on the color characteristics of dry fermented sausages![]() | 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 |
| 2018 | Effect of winter savory essential oil on antioxidative activity of cooked pork sausage![]() | Šojić, Branislav | Conference Paper | Mp. category will be shown later |
| 2018 | Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage Petrovská klobása![]() | Škaljac, Snežana | Article | 21M21 |
| 2018 | The Effects of Coriander Essential Oil on the Oxidative Stability of Cooked Pork Sausages![]() | Šojić, Branislav | Conference Paper | Mp. category will be shown later |
| 2018 | Essential oil from sage herbal dust exhibits antioxidative and antimicrobial activity in cooked pork sausages![]() | Šojić, Branislav V. | Article | 23M23 |
| 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 |
| 2018 | Effect of vacuum packaging on microbiological quality of cooked pork during refrigerated storage![]() | Ivić, Maja | Conference Paper | Mp. category will be shown later |
| 2018 | Influence of processing conditions on the lactic acid bacteria population of a traditional sausage | Danilović, Bojana R. | Article | 23M23 |
| 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 | Lactic acid bacteria microbiota of the Petrovac sausage produced with the addition of starter culture bacteria Staphylococcus xylosus | Danilović, Bojana R. | 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 | Lactic acid microbiota of three artisan Serbian fermented sausages | Danilović, Bojana R. | Conference Paper | Mp. category will be shown later |
| 2017 | Comparison of models for genetic analysis of traits from performance test of gilts using restricted maximum likelihood![]() | Lukač, D.; Miščević, B. | Article | 23M23 |
| 2017 | Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages![]() | Šojić, Branislav | Article | 22M22 |
