Pretraga

Rezultati

Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham [2022]

Ilić, Jovan ; Tomašević, Igor ; Đekić, Ilija

Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 2-ultrastructure of muscles frozen at -10, -22, -33, -78 and -115°C [1985]

Rahelić, S.; Gawwad, A.; Puač, S.

How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process [2025]

Shi, Haibo; Li, Yongjie; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Tomasevic, Igor B ; Sun, Weizheng

Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása [2013]

Hromiš, Nevena ; Šojić, Branislav ; Lazić, Vera ; Petrović, Ljiljana ; Mandić, Anamarija ; Sedej, Ivana ; Tomović, Vladimir

The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia [2016]

Tomašević, Igor ; Kuzmanović, Jelena; Andjelković, Aleksandra; Saracević, Miroslava; Stojanović, Marija M.; Djekić, Ilija

Purchase patterns of chicken meat in southeast Europe [2016]

Tomašević, Igor ; Đekić, Ilija ; Škunca Dubravka; Zdolec Nevijo

Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging [2025]

Forte, Lucrezia; Natrella, Giuseppe; Seccia, Alessia; De, Palo Pasquale; Tomasevic, Igor B ; De, Angelis Davide; Ceci, Edmondo; Hopkins, David L; Maggiolino, Aristide

Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 1-histological changes in muscle frozen at -10, -22, -33, -78, -115 and -196°C [1985]

Rahelić, S.; Puač, S.; Gawwad, A.

Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries [2018]

Tomašević, Igor ; Novaković, Saša; Solowiej, Bartosz; Zdolec, Nevijo; Skunca, Dubravka ; Krocko, Miroslav; Nedomova, Sarka; Kolaj, Rezear; Aleksiev, Georgi; Djekić, Ilija

Application of lactic acid bacteria for the biopreservation of meat products: A systematic review [2022]

Barcenilla, Coral; Ducic, Miroslav S ; Lopez, Mercedes; Prieto, Miguel; Alvarez-Ordonez, Avelino