Estimation of energy efficiency of the process of osmotic dehydration of pork meat by Filipović Vladimir, Ćurčić Biljana, Nićetin Milica, Knežević Violeta, Lević Ljubinko, Pezo Lato

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Influence of osmotic dehydration on color and texture of pork meat by Knežević Violeta, Ćurčić Biljana, Filipović Vladimir, Nićetin Milica, Lević Ljubinko, Kuljanin Tatjana, Gubić Jasmina

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Osmotic drying of crucian carp (Carassius carassius) using sugar beet Molasses solutions by Ćurčić Biljana, Lević Ljubinko, Filipović Vladimir, Nićetin Milica, Knežević Violeta, Pezo Lato, Šuput Danijela

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Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions by Plavšić Dragana V., Koprivica Gordana B., Mišljenović Nevena M., Ćurčić Biljana Lj., Nićetin Milica R., Filipović Vladimir S.

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Aluminium and calcium ions binding to pectin in sugar beet juice: Model of electrical double layer by Kuljanin Tatjana A., Jevrić Lidija R., Ćurčić Biljana Lj., Nićetin Milica R., Filipović Vladimir S., Grbić Jasna P.

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Artificial neural network model of pork meat cubes osmotic dehydratation by Pezo Lato L., Ćurčić Biljana Lj., Filipović Vladimir S., Nićetin Milica R., Koprivica Gordana B., Mišljenović Nevena M., Lević Ljubinko B.

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