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Effects of hot and cold meat deboning on the lipid oxidation changes and sensory properties of the traditional sausage: Petrovská klobasá by Šojić Branislav, Tomović Vladimir, Džinić Natalija, Tasić Tatjana, Škaljac Snežana, Ikonić Predrag, Jokanović Marija
Published 2016-01-01
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Physical characteristics and proximate and mineral composition of adipose tissue from free-range reared Swallow-belly Mangulica pigs from Vojvodina by Tomović Vladimir, Jokanović Marija, Kevrešan Žarko, Škaljac Snežana, Šojić Branislav, Tasić Tatjana, Ikonic Predrag, Škrinjar Marija, Lazić Vera, Tomović Mila
Published 2014-01-01
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Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina by Jokanović Marija, Tomović Vladimir, Škaljac Snežana, Šojić Branislav, Tasić Tatjana, Ikonić Predrag, Živković Dušan, Stajić Slaviša, Pajin Biljana, Lončarević Ivana
Published 2015-01-01
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Polycyclic aromatic hydrocarbons as limiting parameters in traditional production of dry-cured meat products by Vranešević Jelena M., Vidaković-Knežević Suzana L., Kartalović Brankica D., Škaljac Snežana B., Plavša Nada P., Mastanjević Krešimir M., Novakov Nikolina J.
Published 2024-01-01
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Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight by Tomović Vladimir M., Stanišić Nikola Z., Jokanović Marija R., Kevrešan Žarko S., Šojić Branislav V., Škaljac Snežana B., Tomašević Igor B., Martinović Aleksandra B., Despotović Aleksandra R., Šuput Danijela Z.
Published 2016-01-01
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