Researchers



Results 81-94 of 94
Issue DateTitleAuthor(s)TypeМp-cat.
2016EFFECT OF REPLACING BACKFAT WITH VITACEL MSG 0018 GEL IN COOKED SAUSAGE ON FIBER CONTENTKurćubić, Vladimir  ; Okanović, Đorđe  ; Ivić, Maja Đ. ; Džinić, Natalija R. Conference Paper
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2016Chemical, Color, Texture and Sensory Properties of Čajna Kobasica, a Dry Fermented SausageDžinić, Natalija ; Ivić, Maja ; Jokanović, Marija  ; Šojić, Branislav  ; Škaljac, Snežana  ; Tomović, Vladimir  Article
23M23
2016Application of PCA method for textural properties of three serbian traditional dry fermented sausagesJokanović, Marija  ; Ikonić, Bojana  ; Ikonić, Predrag  ; Tomović, Vladimir  ; Tasić, Tatjana  ; Škaljac, Snežana  ; Šojić, Branislav  ; Ivić, Maja ; Džinić, Natalija Conference Paper
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2016Effect of starter culture addition on oxidative stability of traditional fermented sausageDžinić, Natalija R. ; Šojić, Branislav V.  ; Tomović, Vladimir M.  ; Ikonić, Predrag M.  ; Jokanović, Marija R.  ; Ivić, Maja Đ. ; Škaljac, Snežana B.  Conference Paper
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2016Biogenic Amines Profile of Serbian Traditional Sausage in Relation to Raw Material and Production ConditionsPeulić, Tatjana  ; Ikonić, Predrag  ; Ljiljana, Petrović; Mandić, Anamarija  ; Škaljac, Snežana  ; Jokanović, Marija  ; Tomović, Vladimir  ; Šojić, Branislav  ; Ivić, Maja ; Džinić, Natalija Article
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2016Uticaj dodataka prirodnog porekla (prah celera i acerola trešnje) na održivost barenih kobasica u tipu viršleIvić, Maja ; Šojić, Branislav  ; Džinić, Natalija ; Jokanović, Marija  ; Radić, Nataša; Škaljac, Snežana  ; Tomović, Vladimir  Conference Paper
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2016THE EFFECT OF SODIUM CONTENT REDUCTION ON THE TEXTURE OF HOT DOGSOkanović, Đorđe  ; Kurćubić, Vladimir  ; Džinić, Natalija R. ; Ivić, Maja Đ. Conference Paper
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2016Effect of starter culture addition on oxidative stability of fermented sausage produced in traditional mannerŠojić, Branislav  ; Džinić, Natalija ; Tomović, Vladimir  ; Ikonić, Predrag  ; Jokanović, Marija  ; Tasić, Tatjana  ; Škaljac, Snežana  ; Ivić, Maja Conference Paper
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2015Odabrani parametri kvaliteta fino ustinjenih barenih kobasica u tipu viršle sa različitim dodacimaDžinić, Natalija ; Ivić, Maja ; Jokanović, Marija  ; Šojić, Branislav  ; Radić, Nataša; Tomović, Vladimir  ; Škaljac, Snežana  Article
52M52
2015Effect of an autochthonous starter culture on the oxidative stabilitty of traditional sausage (Petrovská klobása)Tasić, Tatjana  ; Šojić, Branislav  ; Džinić, Natalija ; Tomović, Vladimir  ; Ikonić, Predrag  ; Jokanović, Marija  ; Škaljac, Snežana  ; Ivić, Maja Conference Paper
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2015Neki parametri kvaliteta tradicionalnih fermentisanih kobasicaDžinić, Natalija ; Ivić, Maja ; Šojić, Branislav  ; Jokanović, Marija  ; Škaljac, Snežana  ; Tomović, Vladimir  ; Ikonić, Predrag  ; Kocić-Tanackov, Sunčica  ; Okanović, Đorđe  ; Vasilev, Dragan  ;
Lazić, Vera ;
Conference Paper
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2015Some quality parameters of dry fermented sausages (Čajna kobasica)Džinić, Natalija ; Ivić, Maja ; Šojić, Branislav  ; Jokanović, Marija  ; Tomović, Vladimir  ; Okanović, Đorđe  ; Popov Raljić, Jovanka  Conference Paper
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2015Effect of the Addition of Staphylococus Xylosus on the Oxidative Stabilitty of Traditional Sausage (Petrovská Klobása)Šojić, Branislav  ; Džinić, Natalija ; Tomović, Vladimir  ; Jokanović, Marija  ; Ikonić, Predrag  ; Peulić, Tatjana  ; Škaljac, Snežana  ; Danilović, Bojana  ; Ivić, Maja Conference Paper
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2015SOME QUALITY PARAMETERS OF INDUSTRIAL KULEN FROM MARKET OF VOJVODINADžinić, Natalija ; Ivić, Maja ; Šojić, Branislav  ; Škaljac, Snežana  ; Tomović, Vladimir  ; Jokanović, Marija  ; Ikonić, Predrag  ; Tasić, Tatjana  ; Okanović, Đorđe  Conference Paper
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