Autori: Stajic Slavisa B
Naslov | Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations (Article) |
Autori | Stajic Slavisa B ![]() ![]() ![]() ![]() |
Info | POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, (2018), vol. 68 br. 4, str. 367-375 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [III-46009] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Use of linseed oil in improving the quality of chicken frankfurters (Article) |
Autori | Stajic Slavisa B ![]() ![]() ![]() ![]() |
Info | JOURNAL OF FOOD PROCESSING AND PRESERVATION, (2018), vol. 42 br. 2, str. - |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Color- and Texture Changes during Storage at Sremska, a traditional Serbian Raw Sausage (Article) |
Autori | Stajic Slavisa B ![]() ![]() ![]() ![]() |
Info | FLEISCHWIRTSCHAFT, (2017), vol. 97 br. 8, str. 103-107 |
Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
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Naslov | Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage (Article) |
Autori | Stanisic Nikola Z ![]() ![]() ![]() ![]() |
Info | ARCHIVES ANIMAL BREEDING, (2016), vol. 59 br. 1, str. 159-166 |
Projekat | Ministry of Education, Science and Technological Development, Serbia [TR31081] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks (Article) |
Autori | Tomasevic Igor B ![]() ![]() ![]() ![]() |
Info | FLEISCHWIRTSCHAFT, (2015), vol. 95 br. 9, str. 121-124 |
Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
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Naslov | The utilisation of grapeseed oil in improving the quality of dry fermented sausages (Article) |
Autori | Stajic Slavisa B ![]() ![]() ![]() ![]() |
Info | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, (2014), vol. 49 br. 11, str. 2356-2363 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [III-46009, III-46010] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Sucuk (Turkish-Style Dry-Fermented Sausage) Quality as An Influence of Recipe Formulation and Inoculation of Starter Cultures (Article) |
Autori | Stajic Slavisa B ![]() ![]() |
Info | JOURNAL OF FOOD PROCESSING AND PRESERVATION, (2013), vol. 37 br. 5, str. 870-880 |
Projekat | Ministry of Education and Science, Republic of Serbia [TR-31053, III-46009] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Seasonal Variations in the Chemical Composition and Fatty Acid Composition of Selected Fish Species from the Danube River (Article) |
Autori | Zivkovic Dusan M Sobajic Sladjana S Perunovic Marija Stajic Slavisa B ![]() |
Info | ACTA ALIMENTARIA, (2013), vol. 42 br. 4, str. 473-480 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages (Proceedings Paper) |
Autori | Radulovic Zorica T Zivkovic Dusan M Mirkovic Nemanja L ![]() ![]() ![]() |
Info | 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), (2011), vol. 1 br. , str. 1516-1522 |
Ispravka | Web of Science Članak Elečas Citati: Web of Science |
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Naslov | Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds (Proceedings Paper) |
Autori | Stajic Slavisa B ![]() |
Info | 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), (2011), vol. 1 br. , str. 568-575 |
Ispravka | Web of Science Članak Elečas Citati: Web of Science |
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