Autori: Dzinic Natalija R
Naslov | Microbiological profile of Petrovska klobasa made from warm meat in the traditional way depending on the method of packaging (Proceedings Paper) |
Autori | Jankovic Vesna V Lakicevic Brankica Z Dzinic Natalija R Tasic Tatjana A ![]() ![]() ![]() |
Info | 58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015), (2015), vol. 5 br. , str. 117-120 |
Ispravka | Web of Science Članak Elečas Citati: Web of Science |
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Naslov | The effect of different ripening conditions on proteolysis and texture of dry-fermented sausage Petrovska klobasa (Proceedings Paper) |
Autori | Ikonic Predrag M ![]() ![]() ![]() |
Info | 58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015), (2015), vol. 5 br. , str. 97-100 |
Ispravka | Web of Science Članak Elečas Citati: Web of Science |
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Naslov | Some quality parameters of dry fermented sausages (Cajna kobasica) (Proceedings Paper) |
Autori | Dzinic Natalija R Ivic Maja ![]() ![]() ![]() |
Info | 58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015), (2015), vol. 5 br. , str. 77-80 |
Ispravka | Web of Science Članak Elečas Citati: Web of Science |
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Naslov | Effect of an autochthonous starter culture on the oxidative stabilitty of traditional sausage (Petrovska klobasa) (Meeting Abstract) |
Autori | Tasic Tatjana A ![]() ![]() ![]() ![]() |
Info | ANNALS OF NUTRITION AND METABOLISM, (2015), vol. 67 br. , Suppl. 1, str. 531-531 |
Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
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Naslov | The effect of comercial starter culture addition on biogenic amines content in fermented sausage Petrovska klobasa (Meeting Abstract) |
Autori | Tasic Tatjana A ![]() ![]() ![]() |
Info | ANNALS OF NUTRITION AND METABOLISM, (2015), vol. 67 br. , Suppl. 1, str. 530-531 |
Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
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Naslov | How meat quality and sensory perception is influenced by feeding poultry plant extracts (Review) |
Autori | Dzinic Natalija R Puvaca Nikola M ![]() ![]() ![]() ![]() |
Info | WORLDS POULTRY SCIENCE JOURNAL, (2015), vol. 71 br. 4, str. 673-681 |
Projekat | Ministry of Education, Science and Technological development of the Republic of Serbia [III 46012] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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Naslov | Sensory and physico-chemical evaluation of commercial coffees consumed in Banja Luka (Bosnia and Herzegovina) - Part 2 (Article) |
Autori | Odzakovic Bozana Dzinic Natalija R Grujic Slavica Kravic Snezana Z ![]() ![]() |
Info | AGRO FOOD INDUSTRY HI-TECH, (2015), vol. 26 br. 5, str. 60-63 |
Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
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Naslov | Sensory and physico-chemical evaluation of commercial coffees consumed in Banja Luka (Bosnia and Herzegovina) - Part 1 (Article) |
Autori | Odzakovic Bozana Dzinic Natalija R Grujic Slavica Kravic Snezana Z ![]() ![]() |
Info | AGRO FOOD INDUSTRY HI-TECH, (2015), vol. 26 br. 4, str. 52-55 |
Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
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Naslov | Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight (Article) |
Autori | Lukac Dragomir R Vidovic Vitomir S Stoisavljevic Aleksandar Lj Puvaca Nikola M ![]() |
Info | HEMIJSKA INDUSTRIJA, (2015), vol. 69 br. 2, str. 121-126 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR 31032]; Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia [114-451-3464/2014] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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Naslov | Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax (Article) |
Autori | Hromis Nevena M Lazic Vera L Markov Sinisa L Vastag Zuzana G Popovic Senka Z ![]() ![]() ![]() ![]() |
Info | JOURNAL OF FOOD ENGINEERING, (2015), vol. 158 br. , str. 86-93 |
Projekat | Ministry of Science and Technological Development of the Republic of Serbia [TR31032] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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