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Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat

Foods, 2023-05, Vol.12 (10), p.2070

2023

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Evaluation of poultry meat colour using computer vision system and colourimeter: Is there a difference?

British food journal (1966), 2019-06, Vol.121 (5), p.1078-1087

2019

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Healthier Meat Products Are Fashionable—Consumers Love Fashion

Applied sciences, 2022-10, Vol.12 (19), p.10129

2022

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Evaluation of poultry meat colour using computer vision system and colourimeter

British food journal (1966), 2019-06, Vol.121 (5), p.1078-1087

2019

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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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Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride

Journal of food and nutrition research, 2022-01, Vol.61 (3), p.277

2022

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Profile of volatile compounds in frankfurters from culled goat meat during cold storage

Journal of food processing and preservation, 2021-05, Vol.45 (5), p.n/a

2021

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Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

International journal of food science & technology, 2020-03, Vol.55 (3), p.1032-1045

2020

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Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products—Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi

Processes, 2024-07, Vol.12 (7), p.1330

2024

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Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration

Foods, 2023-05, Vol.12 (11), p.2100

2023

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Use of linseed oil in improving the quality of chicken frankfurters

Journal of food processing and preservation, 2018-02, Vol.42 (2), p.e13529-n/a

2018

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Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder

Polish journal of food and nutrition sciences, 2020-01, Vol.70 (2), p.159-168

2020

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SUCUK (TURKISH-STYLE DRY-FERMENTED SAUSAGE) QUALITY AS AN INFLUENCE OF RECIPE FORMULATION AND INOCULATION OF STARTER CULTURES

Journal of food processing and preservation, 2013-10, Vol.37 (5), p.870-880

2013

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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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utilisation of grapeseed oil in improving the quality of dry fermented sausages

International journal of food science & technology, 2014-11, Vol.49 (11), p.2356-2363

2014

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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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Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc × White Mangalica) × White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight

Italian journal of animal science, 2018-10, Vol.17 (4), p.859-866

2018

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Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds

Procedia food science, 2011, Vol.1, p.568-575

2011

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Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages

Procedia food science, 2011, Vol.1, p.1516-1522

2011

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Contemporary Speculations and Insightful Thoughts on Buckwheat—A Functional Pseudocereal as a Smart Biologically Active Supplement

Foods, 2024-08, Vol.13 (16), p.2491

2024

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MINERAL CONTENTS IN PORK AND EDIBLE OFFAL FROM INDIGENOUS PIGS

Journal of Engineering & Processing Management, 2019-11, Vol.11 (1)

2019

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SUCUK (TURKISH-STYLE DRY-FERMENTED SAUSAGE) QUALITY AS AN INFLUENCE OF RECIPE FORMULATION AND INOCULATION OF STARTER CULTURES: SUCUK QUALITY - MEAT TYPE AND STARTER CULTURE USE

Journal of food processing and preservation, 2013-10, Vol.37 (5), p.870-880

2013

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Chemical, sensory and microbiological characteristics of Sremska sausage (traditional dry-fermented Serbian sausage) as affected by pig breed

African journal of biotechnology, 2012-02, Vol.11 (16), p.3858-3867

2012

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Encapsulation of Meat Product Ingredients and Influence on Product Quality

Encapsulation in Food Processing and Fermentation, 2022, p.255-280

1, 2022

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Utjecaj anatomskog položaja svinjskog lea na kvalitetu odrezaka kod brzog odmrzavanja

MESO: Prvi hrvatski časopis o mesu, 2015, Vol.XVII (5), p.455

2015

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Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat

Evaluation of poultry meat colour using computer vision system and colourimeter: Is there a difference?

Healthier Meat Products Are Fashionable—Consumers Love Fashion

Evaluation of poultry meat colour using computer vision system and colourimeter

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

Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride

Profile of volatile compounds in frankfurters from culled goat meat during cold storage

Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products—Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi

Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration

Use of linseed oil in improving the quality of chicken frankfurters

Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder

SUCUK (TURKISH-STYLE DRY-FERMENTED SAUSAGE) QUALITY AS AN INFLUENCE OF RECIPE FORMULATION AND INOCULATION OF STARTER CULTURES

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

utilisation of grapeseed oil in improving the quality of dry fermented sausages

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

Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc × White Mangalica) × White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight

Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds

Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages

Contemporary Speculations and Insightful Thoughts on Buckwheat—A Functional Pseudocereal as a Smart Biologically Active Supplement

MINERAL CONTENTS IN PORK AND EDIBLE OFFAL FROM INDIGENOUS PIGS

SUCUK (TURKISH-STYLE DRY-FERMENTED SAUSAGE) QUALITY AS AN INFLUENCE OF RECIPE FORMULATION AND INOCULATION OF STARTER CULTURES: SUCUK QUALITY - MEAT TYPE AND STARTER CULTURE USE

Chemical, sensory and microbiological characteristics of Sremska sausage (traditional dry-fermented Serbian sausage) as affected by pig breed

Encapsulation of Meat Product Ingredients and Influence on Product Quality

Utjecaj anatomskog položaja svinjskog lea na kvalitetu odrezaka kod brzog odmrzavanja

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