International cheeses in the focus of consumers: Connoisseurship, selection and preferences by Šmugović Stefan, Knežević Natalija, Ivanović Velibor

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Independent food production as immediate gastronomical authenticity of the region of importance for the development of tourism in Vojvodina by Kalenjuk Bojana, Grubor Biljana, Đerčan Bojan, Ivanović Velibor

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Sensory characteristics of local wines of Vrtogos wine region (Republic of Serbia) as a potential for tourist development by Stošić Tamara, Šmugović Stefan, Ivanović Velibor, Stošić Tijana

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Characteristics of traditional food products as the basis of of consumption in hospitality by Stošić Tamara, Šmugović Stefan, Ivanović Velibor, Kalenjuk-Pivarski Bojana

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Evaluation of the level of knowledge of catering staff about gluten in restaurants in Novi Sad: Staff as a key factor by Šmugović Stefan, Ivanović Velibor, Kalenjuk-Pivarski Bojana, Grujić Dušan, Radivojević Goran

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Sensory characteristics of local cheese from the Pčinja district as a potential for gastro-tourist offers by Stošić Tamara, Šmugović Stefan, Ivanović Velibor, Kalenjuk-Pivarski Bojana, Stošić Tijana

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Gastronomic heritage in hospitality in Vojvodina (the Republic of Serbia): State and possibilities by Šmugović Stefan, Grubor Biljana, Kalenjuk-Pivarski Bojana, Ivanović Velibor, Banjac Maja, Radivojević Goran, Vujasinović Vesna

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