Pretraga
Rezultati
Microbial safety of meat in the European Union [2008]
Norrung, B; Buncic, SavaInfluence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham [2022]
Ilić, JovanStructure 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.Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products [2023]
Chen, Ruixia; Liu, Xiao-Chen; Xiang, Junyi; Sun, Weizheng; Tomasevic, IgorArtichoke 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 BConsumers' perceptions, attitudes and perceived quality of game meat in ten European countries [2018]
Tomašević, IgorEffects of dietary daidzein supplementation of pregnant sows on carcass and meat quality and skeletal muscle cellularity of the progeny [2007]
Rehfeldt, C; Adamovic, Ivana D; Kuhn, GDefinition of the optimal freezing rate-2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates
[1993]
Petrović, Lidija The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia [2016]
Tomašević, IgorLipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása
[2013]
Hromiš, Nevena Филтери
По типу
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