Autori: Grujic Radoslav P
| Naslov | Melting and Crystallization Dsc Profiles of Different Types of Meat (Article) |
| Autori | Savanovic Danica Grujic Radoslav P Rakita Sladjana Torbica Aleksandra M Bozickovic Ranko |
| Info | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, (2017), vol. 23 br. 4, str. 473-481 |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Effect of Endpoint Internal Temperature on Mineral Contents of Pork Loin Roast (Article) |
| Autori | Tomovic Vladimir M Vujadinovic Dragan D Grujic Radoslav P Jokanovic Marija R Kevresan Zarko S Skaljac Snezana B Sojic Branislav V Vasilev Dragan Kocic-Tanackov Suncica D Hromis Nevena M |
| Info | FLEISCHWIRTSCHAFT, (2016), vol. 96 br. 12, str. 101-105 |
| Ispravka | ISI/Web of Science Elečas Rang časopisa Citati: ISI/Web of Science |
| Naslov | Effect of Endpoint Internal Temperature on Mineral Contents of Boiled Pork Loin (Article) |
| Autori | Tomovic Vladimir M Vujadinovic Dragan D Grujic Radoslav P Jokanovic Marija R Kevresan Zarko S Skaljac Snezana B Sojic Branislav V Tasic Tatjana A Ikonic Predrag M Hromis Nevena M |
| Info | JOURNAL OF FOOD PROCESSING AND PRESERVATION, (2015), vol. 39 br. 6, str. 1854-1858 |
| Projekat | Ministry of Science and Technology of the Republic of Srpska, Bosnia and Herzegovina [19/6-020/961-230/10]; Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia [114-451-1016/2014]; Ministr |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science |
| Naslov | Effects of Temperature and Method of Heat Treatment on Myofibrillar Proteins of Pork (Article) |
| Autori | Vujadinovic Dragan D Grujic Radoslav P Tomovic Vladimir M Torbica Aleksandra M |
| Info | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, (2014), vol. 20 br. 3, str. 407-415 |
| Projekat | Ministry of Science and Technology of the Republic of Srpska |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
