417 results on '"TOMOVIĆ, VLADIMIR"'
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2. Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia
3. Colour assessment of milk and milk products using computer vision system and colorimeter
4. Pathomorphological and meat quality alterations connected with wooden breast in broiler chickens of different genotypes and slaughter ages
5. Supplementary data for article: Rajčić, A., Bošković Cabrol, M., Glišić, M., Čobanović, N., Tomović, V., Laudanović, M.,& Nešić, S.. (2024). Pathomorphological and meat quality alterations connected with wooden breast in broiler chickens of different genotypes and slaughter ages. in Acta Veterinaria-Beograd Beograd : Fakultet veterinarske medicine., 74(2), 183-209. https://doi.org/10.2478/acve-2024-0013
6. Manufacture of Whole Muscle Cook-In Ham
7. Towards reproducibility of traditional fermented sausages: Texture profile analyses and modelling
8. The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat
9. Cadmium and lead in fresh vegetables and vegetable products sold on the local market in the Republic of Serbia, 2018–2021.
10. The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight
11. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
12. Two-layer coating based on chitosan for dry fermented sausage preservation
13. Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása
14. Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina).
15. Antimicrobial activity of composite chitosan biofilms with beeswax and caraway essential oil
16. Antimicrobial activity of essential oils and fruits supplement in reduced nitrite salts condition
17. The quality difference between frankfurters seasoned with conventional and organic spices
18. Some parameters of nutritional quality of meat obtained from Mangalitsa and Landrace pig breeds
19. What is meat in Serbia?
20. Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages
21. Copper in fruit and vegetable products intended for human consumption and sold in the local market in the Republic of Serbia, 2015-2019.
22. Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products
23. Cadmium, lead, mercury and arsenic in fresh vegetables and vegetable products intended for human consumption in the Republic of Serbia, 2015–2017
24. What is Meat in Serbia?
25. Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle
26. Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)
27. Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight
28. Minerals in Pork Meat and Edible Offal
29. Cadmium Levels of Edible Offal from Saanen Goat Male Kids
30. Effect of the Addition of Staphylococus Xylosus on the Oxidative Stabilitty of Traditional Sausage (Petrovská Klobása)
31. Content of Vasoactive Amines in Sremski Kulen and Sremska Kobasica Traditional Dry Fermented Sausages From Vojvodina
32. The Effect of Different Ripening Conditions on Proteolysis and Texture of Dry-fermented Sausage Petrovská klobása
33. Some Quality Parameters of Dry Fermented Sausages (Čajna kobasica)
34. Initial results of the colorimetric indices of the oldest exposed pedocomplex (Titel loess plateau, Serbia)
35. Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina
36. Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight
37. Effect of Chestnut Tannins and Vitamin E Supplementation to Linseed Oil-Enriched Diets on Growth Performance, Meat Quality, and Intestinal Morphology of Broiler Chickens
38. A joined rock magnetic and colorimetric perspective on the Late Pleistocene climate of Orlovat loess site (Northern Serbia)
39. Effects of hot and cold meat deboning on the lipid oxidation changes and sensory properties of the traditional sausage: Petrovská klobasá
40. Physical characteristics and proximate and mineral composition of adipose tissue from free-range reared Swallow-belly Mangulica pigs from Vojvodina
41. Effects of temperature and method of heat treatment on myofibrillar proteins of pork
42. Drying characteristics of traditional fermented sausage Petrovská klobása: The effect of different ripening conditions and use of starter culture
43. Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage
44. Cadmium, lead, mercury, and arsenic in fresh fruits and fruit products intended for human consumption in the Republic of Serbia, 2015–2017
45. Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride
46. Characteristics of meat packaging materials and their environmental suitability assessment
47. Effect of use of extruded corn in broiler feed on yield and meat quality
48. Effect of ground paprika and its oleoresin on marinated chicken breast meat quality
49. The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages
50. Influence of season on pig carcass and M. semimembranosus quality
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