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Research outputs
How to improve the meat chain: overview of assessment criteria [2015]
Đekić, Ilija
; Tomašević, Igor
Environmental life-cycle assessment in production of pork products (✓) [2015]
Đekić, Ilija V. ; LILIĆ, SLOBODAN ; Radović, Čedomir R. ; Lukić, Miloš D. ; Stanišić, Nikola Z.
The effects of a non-intervention HACCP implementation on process hygiene indicators on bovine and porcine carcasses (✓) [2009]
Nastasijevic, Ivan
Policiklički aromatski ugljikovodici (PAH) u tradicionalno dimljenim mesnim proizvodima (✓) [2022]
Puljić, Leona; Kartalović, Brankica ; Kovačević, Dragan; Habschied, Kristina; Mastanjević, Krešimir
Effects of anatomical location within pork tenderloins on the quality of fast thawed steaks (✓) [2015]
Stanišić, Nikola ; Tomašević Igor ; Tomović Vladimir; Stajić Slaviša ; Jokanović Marija; Živković Dušan
Physicochemical properties of meat from Mangalitsa pig breed (✓) [2015]
Stanišić, Nikola ; Radović, Čedomir ; Stajić, Slaviša ; Živković, Dušan ; Tomašević, Igor
Effects of anatomical location within pork tenderloins on the quality of fast thawed steaks (✓) [2015]
Tomašević, Igor B. ; Tomović, Vladimir M. ; Stajić, Slaviša B. ; Jokanović, Marija R. ; Stanišić, Nikola Z. ; Živković, Dušan M.
Eterična ulja: utjecaj na tov brojlera, udio osnovnih dijelova u trupu i senzorna svojstva mesa [2012]
LILIĆ, SLOBODAN ; B. Hengl; T. Šperanda; M. Šperanda; KRALIK G.; Đidara M.
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