Rehabilitation of Baricco's and Japrisot's heroes in the light of modern criticism by Petrović Ljiljana Z.

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Statistical causality and quasimartingales by Valjarević Dragana, Petrović Ljiljana

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Concept of statistical causality and local martingales by Valjarević Dragana, Petrović Ljiljana

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Air mycopopulations in Petrovská klobása producing facility by Škrinjar Marija M., Petrović Ljiljana S., Blagojev Nevena T., Šošo Vladislava M.

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Content of manganese in m. Semimembranosus, liver and kidney in commercial pigs produced in Vojvodina by Tomović Vladimir, Petrović Ljiljana, Tomović Mila, Kevrešan Žarko, Džinić Natalija, Jokanović Marija

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HPLC methods for the determinatiuon of acetyl- and benzoyl-tiazofurin in rat plasma by Petrović Ljiljana, Piperski Vesna, Ristić Slavica, Tasić Jelena, Matović Vesna, Jokanović Milan

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Investigations of residue of veterinary medicines and environmental contaminants during production cycle of Petrovska klobasa as part of compulsory parameters for food safety by Janković Vesna, Petrović Ljiljana, Vesković Slavica, Karan Dragica, Radičević Tanja, Janković Saša, Stefanović Srđan

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Influence of season on pig carcass and M. semimembranosus quality by Džinić Natalija R., Petrović Ljiljana S., Tomović Vladimir M., Jokanović Marija R., Šojić Branislav V.

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The effect of processing method on drying kinetics of Petrovská klobása, an artisan fermented sausage by Ikonić Predrag, Petrović Ljiljana, Tasić Tatjana, Jokanović Marija, Savatić Snežana, Ikonić Bojana, Džinić Natalija

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Sensory properties of Petrovská Klobása (dry-fermented sausage) ripened in traditional and industrial conditions by Jokanović Marija, Petrović Ljiljana, Ikonić Predrag, Tomović Vladimir, Džinić Natalija, Savatić Snežana, Tasić Tatjana

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Mycopopulations and ochratoxin A: Potential contaminants of Petrovská klobása by Škrinjar Marija M., Nemet Nevena T., Petrović Ljiljana S., Vesković-Moračanin Slavica M., Čabarkapa Ivana S., Šošo Vladislava M.

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Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage) by Ikonić Predrag M., Petrović Ljiljana S., Tasić Tatjana A., Džinić Natalija R., Jokanović Marija R., Tomović Vladimir M.

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The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages by Šojić Branislav V., Petrović Ljiljana S., Pešović Biljana M., Tomović Vladimir M., Jokanović Marija R., Džinić Natalija R., Salitrežić Pavle P.

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Modelling and mapping of the COVID-19 trajectory and pandemic paths at global scale: A geographer’s perspective by Valjarević Aleksandar, Milić Marija, Valjarević Dragana, Stanojević-Ristić Zorica, Petrović Ljiljana, Milanović Miško, Filipović Dejan, Ristanović Branko, Basarin Biljana, Lukić Tin

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Drying characteristics of traditional fermented sausage Petrovská klobása: The effect of different ripening conditions and use of starter culture by Ikonić Predrag M., Tasić Tatjana A., Petrović Ljiljana S., Ikonić Bojana B., Tomović Vladimir M., Džinić Natalija R., Škaljac Snežana B., Jokanović Marija R., Šojić Branislav V.

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Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage by Šojić Branislav V., Petrović Ljiljana S., Mandić Anamarija I., Sedej Ivana J., Džinić Natalija R., Tomović Vladimir M., Jokanović Marija R., Tasić Tatjana A., Škaljac Snežana B., Ikonić Predrag M.

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