Претрага
Резултати
Campylobacteriosis - food as a source of infection (✓) [2013]
Dimitrijević, Mirjana![](/image/people_icon_ico.png)
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International 57th Meat Industry Conference Belgrade, 10-12.6.2013 [2013]
Krnjaić, Dejan![](/image/people_icon_ico.png)
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Sensory Perception of Various Sodium Chloride and Potassium Chloride - Water Solutions [2013]
Babić, Jelena![](/image/people_icon_ico.png)
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Effect of modified atmosphere and vacuum packaging on selected quality parameters in fresh trout [2013]
Babić, Jelena![](/image/people_icon_ico.png)
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Influence of sex and castration on carcass and meat quality parameters in pigs (✓) [2013]
Dokmanović, Marija![](/image/people_icon_ico.png)
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Content of sodium chloride and sodium in burgers from retail (✓) [2013]
Branković Lazić, Ivana M.![](/image/people_icon_ico.png)
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Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese [2013]
Vasilev, Dragan![](/image/people_icon_ico.png)
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Examination about Consumers Knowledge of Food Storage Conditions in Household - Context of Food Safety (✓) [2013]
Đurić, Jelena![](/image/people_icon_ico.png)
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Overview of indigenous epiphytic microflora in - Serbian fermented sausages [2013]
Borović, Branka![](/image/people_icon_ico.png)
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Comparative Mycological Analysis of Spices Used in Meat Industry, Meat Products (✓) [2013]
Spirić, Danka![](/image/people_icon_ico.png)
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