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Autori: Stajic Slavisa B

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Naslov Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations (Article)
Autori Stajic Slavisa B  Stanisic Nikola Z  Levic Steva M  Tomovic Vladimir M Lilic Slobodan Vranic Danijela V Jokanovic Marija R  Zivkovic Dusan M 
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  Stanisic Nikola Z  Tomasevic Igor B  Djekic Ilija V  Ivanovic Nikola Zivkovic Dusan M 
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  Stanisic Nikola Z  Tomovic Vladimir M Petricevic Maja  Stanojkovic Aleksandar B Radovic Cedomir  Gogic Marija 
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  Parunovic Nenad Stajic Slavisa B  Petrovic Milica D Radovic Cedomir  Zivkovic Dusan M Petricevic Maja  
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  Tomovic Vladimir M Stajic Slavisa B  Jokanovic Marija R  Stanisic Nikola Z  Zivkovic Dusan M 
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  Zivkovic Dusan M Tomovic Vladimir M Nedovic Viktor A  Perunovic Marija Kovjanic Natasa Levic Steva M  Stanisic Nikola Z  
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  Perunovic Marija Stanisic Nikola Z  Zujovic Miroslav M Zivkovic Dusan M 
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  Petrusic Milica M  Stajic Slavisa B  Perunovic Marija Paunovic Dusanka 
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  Zivkovic Dusan M Perunovic Marija Sobajic Sladjana S Vranic Danijela V 
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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