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Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage

Meat science, 2014-08, Vol.97 (4), p.459-467

2014

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Effect of Vacuum and Modified Atmosphere Packaging on the Shelf Life and Quality of Gutted Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

Foods, 2023-08, Vol.12 (16), p.3015

2023

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Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

Polish journal of food and nutrition sciences, 2018-12, Vol.68 (4), p.367-375

2018

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Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed

Journal of Central European Agriculture, 2018-01, Vol.19 (4), p.931-942

2018

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ANTIOXIDATIVE STATUS AND MEAT SENSORY QUALITY OF BROILER CHICKEN FED WITH XTRACT® AND ZEOLITE DIETARY SUPPLEMENTATION

Pakistan journal of agricultural sciences, 2017-12, Vol.54 (4), p.887-892

Hengl, Brigita

2017

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Dietary Intake of Salt from Meat Products in Serbian Population

International journal of environmental research and public health, 2023-02, Vol.20 (5), p.4192

2023

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Dressing percentage and meat yield of Hybro G+ provenance broilers

IOP conference series. Earth and environmental science, 2021-10, Vol.854 (1), p.12052

2021

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Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

Czech Journal of Food Sciences, 2018-06, Vol.36 (3), p.221-226

2018

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Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed/Uticaj ishrane sa dodatkom ekstrudiranog semena lana na sadrzaj holesterola i sastav masnih kiselina mesa brojlera

Journal of Central European agriculture, 2018-12, Vol.19 (4), p.931

2018

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Reducing Sodium Chloride Content in Meat Burgers by Adding Potassium Chloride and Onion

Procedia food science, 2015, Vol.5, p.164-167

2015

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Reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride

Procedia food science, 2015, Vol.5, p.22-25

2015

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Total Phosphorus Content in Various Types of Cooked Sausages from the Serbian Market

Procedia food science, 2015, Vol.5, p.152-155

2015

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Chemical Composition and Cholesterol Content in M. Longissimus Dorsi from Free-range Reared Swallow-belly Mangalitsa: The Effect of Gender

Procedia food science, 2015, Vol.5, p.316-319

2015

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Organoleptic properties of Lamb meat: Factor of quality

Veterinarski glasnik, 2004, Vol.58 (3-4), p.351-358

2004

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Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat

African journal of biotechnology, 2011-12, Vol.10 (80), p.18433-18439

2011

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Survey of Spontaneous Occurrence of Ochratoxin A Residues in Chicken Tissues and Concurrence With Histopathological Changes in Liver and Kidneys

Journal of environmental science and health. Part C, Environmental carcinogenesis & ecotoxicology reviews, 2011-04, Vol.29 (2), p.159-175

2011

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Salt reduction in human diet: A global strategy for 21st century

Tehnologija mesa, 2014, Vol.55 (2), p.162-168

2014

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Possibilities for substitution of sodium chloride with some salts in the production of dried pork

Tehnologija mesa, 2014, Vol.55 (2), p.176-183

2014

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Influence of reduced sodium chloride content on the fermentation and quality of dry fermented sausages

Tehnologija mesa, 2013, Vol.54 (2), p.150-159

2013

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Prevalence of Listeria monocytogenes in ready-to-eat food of animal origin

Tehnologija mesa, 2014, Vol.55 (2), p.117-122

2014

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Production of chicken liver pâté with reduced sodium chloride content

Tehnologija mesa, 2013, Vol.54 (2), p.144-149

2013

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Study of antimicrobial activity of cinnamaldehyde and carvacrol against foodborne microorganisms

Tehnologija mesa, 2012, Vol.53 (2), p.166-172

2012

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Hygienic risks of cut unpacked chicken meat in retail

Tehnologija mesa, 2012, Vol.53 (2), p.121-126

2012

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Main properties of quality of 'visocka pecenica'

Tehnologija mesa, 2012, Vol.53 (2), p.134-139

2012

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Perception of salty taste and preference to sodium chloride

Tehnologija mesa, 2012, Vol.53 (1), p.62-70

2012

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Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage

Effect of Vacuum and Modified Atmosphere Packaging on the Shelf Life and Quality of Gutted Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed

ANTIOXIDATIVE STATUS AND MEAT SENSORY QUALITY OF BROILER CHICKEN FED WITH XTRACT® AND ZEOLITE DIETARY SUPPLEMENTATION

Dietary Intake of Salt from Meat Products in Serbian Population

Dressing percentage and meat yield of Hybro G+ provenance broilers

Effect of modified atmosphere packaging on the shelf life of chilled Ccommon carp (Cyprinus carpio) steaks: chemical and sensory attributes

Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed/Uticaj ishrane sa dodatkom ekstrudiranog semena lana na sadrzaj holesterola i sastav masnih kiselina mesa brojlera

Reducing Sodium Chloride Content in Meat Burgers by Adding Potassium Chloride and Onion

Reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride

Total Phosphorus Content in Various Types of Cooked Sausages from the Serbian Market

Chemical Composition and Cholesterol Content in M. Longissimus Dorsi from Free-range Reared Swallow-belly Mangalitsa: The Effect of Gender

Organoleptic properties of Lamb meat: Factor of quality

Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat

Survey of Spontaneous Occurrence of Ochratoxin A Residues in Chicken Tissues and Concurrence With Histopathological Changes in Liver and Kidneys

Salt reduction in human diet: A global strategy for 21st century

Possibilities for substitution of sodium chloride with some salts in the production of dried pork

Influence of reduced sodium chloride content on the fermentation and quality of dry fermented sausages

Prevalence of Listeria monocytogenes in ready-to-eat food of animal origin

Production of chicken liver pâté with reduced sodium chloride content

Study of antimicrobial activity of cinnamaldehyde and carvacrol against foodborne microorganisms

Hygienic risks of cut unpacked chicken meat in retail

Main properties of quality of 'visocka pecenica'

Perception of salty taste and preference to sodium chloride

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