The safety and quality of sous vide food

by Natasa Kilibarda, Ivana Brdar, Branislav Baltic, Hava Mahmutovic, Nedjeljko Karabasil, Svetlana Stanisic
Published 2018-09-01

INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS

by Dragan Vasilev, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, Vlado Teodorović
Published 2017-07-01

Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation

by Nikola Čobanović, Sanja Dj Stanković, Mirjana Dimitrijević, Branko Suvajdžić, Nevena Grković, Dragan Vasilev, Nedjeljko Karabasil
Published 2020-04-01

Analysis of the beef meat quality in a slaughterhouse in Raska district

by Milos Z Petrovic, Dragan Vasilev, Vesna Djordjevic, Mirjana Dimitrijevic, Silvana Stajkovic, Nedjeljko Karabasil, Radojica Djokovic
Published 2018-09-01

Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere

by Jasna Djordjević, Marija Bošković, Marija Starčević, Jelena Ivanović, Nedjeljko Karabasil, Mirjana Dimitrijević, Ivana Branković Lazić, Milan Ž. Baltić