Effect of sodium chloride reduction in dry pork on sensory quality parameters and instrumentally measured colour by Lilić Slobodan, Babić Jelena, Borović Branka, Spalević Ljiljana, Maslić-Strižak Danka, Pavlović Miloš, Milijašević Milan

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Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum by Milijašević Milan, Babić Jelena, Spirić Aurelija, Jovanović Jelena, Lakićević Brankica, Borović Branka, Baltić Milan Ž.

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Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods by Vesković-Moračanin Slavica, Stefanović Srđan, Borović Branka, Nastasijević Ivan, Milijašević Milan, Stojanova Monika, Đukić Dragutin

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Effect of modified atmosphere and vacuum packaging on selected chemical parameters of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) cuts freshness by Babić Jelena A., Dimitrijević Mirjana R., Milijašević Milan P., Đorđević Vesna Ž., Petronijević Radivoj B., Grbić Slaven M., Spirić Aurelija T.

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Chemometric approach in the development of the colorimetric method for the estimation of food colorants in meat products by Petronijević Radivoj B., Matekalo-Sverak Vesna F., Spirić Aurelija T., Vuković Ilija K., Babić Jelena A., Milijašević Milan P., Trbović Dejana K.

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