Characterization of several milk proteins in Domestic Balkan donkey breed during lactation, using lab-on-a-chip capillary electrophoresis by Gubić Jasmina, Tomić Jelena, Torbica Aleksandra, Iličić Mirela, Tasić Tatjana, Šarić Ljubiša, Popović Sanja

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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

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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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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 effects of mineral adsorbents added to broilers diet on breast meat quality by Okanović Đorđe G., Džinić Natalija R., Karović Dejan R., Tasić Tatjana A., Radović Vera A., Filipović Slavko S., Ikonić Predrag M.

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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

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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

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Effect of ground paprika and its oleoresin on marinated chicken breast meat quality by Jokanović Marija R., Džinić Natalija R., Tomović Vladimir M., Savatić Snežana B., Tasić Tatjana A., Ikonić Predrag M., Šojić Branislav V.

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Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) by Šojić Branislav V., Džinić Natalija R., Tomović Vladimir M., Ikonić Predrag M., Jokanović Marija R., Kravić Snežana Ž., Tasić Tatjana A., Škaljac Snežana B.

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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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