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Research outputs
Einfluss der Futterung auf die Qualitet von Broilern [2010]
Marković, Radmila V.Reifen von Rohpökelwaren in der Vakuumverpackung 2. Teil: Einfluss auf Thiobarbitursäurezahl, Aroma und Aussehen [2007]
Vasilev, DraganAnalysis of traditional Serbian meat products Aldehydes in dry-cured pork and beef and dry-fermented sausages
[2023]
Đorđevic, Vesna The influence of broiler transport length on safety parameters of chicken breasts
[2026]
Radović, Vesna; Vasilev, Dragan Color- and Texture Changes during Storage at Sremska, a traditional Serbian Raw Sausage
[2017]
Stajić, Slaviša Exposure assessment of the Serbian population to additives in meat products [2022]
Petrovic, Jelena; Djekic, Ilija VSeafood Poisoning through Ciguatoxin [2022]
Petrovic, Jelena; Dekic, Ilija; Mitrovic, Marija; Tomasevic, Igor BNutritive value of inulin-collagen enriched low-fat emulsion type sausages [2025]
Bajčić, AleksandarThe prediction of intermuscular fat and bone content on pork cuts
[2020]
Šojić, Branislav The effects of pH on tyramine production in fermented sausages [1999]
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