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Research outputs
Fingerling and marketsize rainbow trout (Oncorhynchus mykiss): chemical - composition and fatty acids profile [2010]
Milijašević, MilanMicrobiological safety of minced meat and semi prepared meals
[2010]
Šarić, Ljubiša Changes of textural attributes during drying and ripening of traditional Petrovská klobása produced from hot boned and cold meat
[2010]
Jokanović, Marija COLOUR AND TEXTURE PROPERTIES OF TRADITIONALLY FERMENTED SREMSKA' SAUSAGE [2010]
Karan, DragicaInvestigation of safalada sensory properties present on marcket
[2010]
Lazarević, Jasmina Lipid oxidative changes in the traditional petrovačka sausage (petrovská klobása) during drying and ripening in the household and industry
[2010]
Petrović Ljiljana; Šojić, Branislav Microbiological safety of minced meat and semi prepared meal
[2010]
Plavšić, Dragana Sustainable of management and environmental protection in the production of meat industry
[2010]
Nježić, Zvonko Efikasnost MINI-VIDAS-a u detekciji Campylobacter spp. iz uzoraka kože vrata i ispirka trupova brojlera [2010]
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