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1. Pathomorphological and Meat Quality Alterations Connected with Wooden Breast in Broiler Chickens of Different Genotypes and Slaughter Ages

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

7. Towards reproducibility of traditional fermented sausages: Texture profile analyses and modelling

9. Cadmium and lead in fresh vegetables and vegetable products sold on the local market in the Republic of Serbia, 2018–2021.

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.

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

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

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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