Autori: Pecanac Biljana
Naslov | Blending Tradition and Technology: A Celery-Parsley-Turmeric Formulation for Functional Ingredient Applications (Article) |
Autori | Latinovic Stanisa Sovljanski Olja Lj ![]() ![]() ![]() ![]() ![]() |
Info | PROCESSES, (2025), vol. 13 br. 6, str. - |
Projekat | Ministry of Scientific and Technological Development and Higher Education of the Republic of Srpska; Ministry of Science, Technological Development, and Innovation of the Republic of Serbia [451-03-136/2025-03/200134, 451-03-137/2025-03/200134, 451-03-136/2025-03/200051, 451-03-136/2025-03/200222]; [19.032/431-1-57/23] |
Ispravka | Web of Science Članak Elečas Rang časopisa |
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Naslov | The Toxic Element Concentration in Fish Tissues from Sanicani Lake, an Urban Environment, in Bosnia and Herzegovina (Article) |
Autori | Popovic Milka B ![]() ![]() ![]() ![]() |
Info | BIOLOGICAL TRACE ELEMENT RESEARCH, (2020), vol. 197 br. 1, str. 271-278 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Seasonal distributions of heavy metal concentrations in different snail (Helix pomatia) tissues from an urban environment in Serbia (Article) |
Autori | Ciric Jelena ![]() ![]() ![]() ![]() |
Info | ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH, (2018), vol. 25 br. 33, str. 33415-33422 |
Projekat | Ministry of Education, Science, and Technological Development, Republic of Serbia [31034] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings (Proceedings Paper) |
Autori | Pecanac Biljana Djordjevic Jasna P ![]() ![]() ![]() ![]() |
Info | 58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015), (2015), vol. 5 br. , str. 223-226 |
Ispravka | Web of Science Članak Elečas Citati: Web of Science |
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Naslov | Fermented sausage casings (Proceedings Paper) |
Autori | Djordjevic Jasna P ![]() ![]() |
Info | 58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015), (2015), vol. 5 br. , str. 69-72 |
Ispravka | Web of Science Članak Elečas Citati: Web of Science |
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