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Research outputs
Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat [2022]
Djekic, Ilija V.Dependence of biotin content on molasses composition [1996]
Pejin D.; Došenović I.; Razmovski R.; Karadžić V.; Grbić J.Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods [2018]
Stojanović, Milan; Marinoni, Laura; Cabassi, Giovanni; Antić, MališaBiochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions
[2018]
Tomić, Jelena Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality
[2022]
Simunovic, Stefan Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment [2018]
Jambrak, Anet Rezek; Vukusić, Tomislava; Donsi, Francesco; Paniwnyk, Larysa; Djekić, IlijaChemical and antioxidant properties of cultivated and wild fragaria and rubus berries
[2011]
Milivojević, Jasminka M Determination of CO2 Content in the Headspace of Spoiled Yogurt Packages [2018]
Danilović, BojanaComparison of chemical composition and fatty acid profile of traditional meat products from Croatia and Montenegro [2021]
Pleadin, Jelka; Lešić, Tina; Vujačić, Vesna; Milićević, DraganPolyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying [2013]
Miletić, NemanjaFilteri
Po tipu
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