@ARTICLE{
author={Savanovic Danica,Grujic Radoslav P,Rakita Sladjana M,Torbica Aleksandra M,Bozickovic Ranko},
year={2017},
title={Melting and Crystallization Dsc Profiles of Different Types of Meat},
journal={CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY},
volume={23},
number={4},
pages={473-481},
document_type={Article},
} 

@ARTICLE{
author={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},
year={2016},
title={Effect of Endpoint Internal Temperature on Mineral Contents of Pork Loin Roast},
journal={FLEISCHWIRTSCHAFT},
volume={96},
number={12},
pages={101-105},
document_type={Article},
} 

@ARTICLE{
author={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},
year={2015},
title={Effect of Endpoint Internal Temperature on Mineral Contents of Boiled Pork Loin},
journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION},
volume={39},
number={6},
pages={1854-1858},
document_type={Article},
} 

@ARTICLE{
author={Vujadinovic Dragan P,Grujic Radoslav P,Tomovic Vladimir M,Torbica Aleksandra M},
year={2014},
title={Effects of Temperature and Method of Heat Treatment on Myofibrillar Proteins of Pork},
journal={CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY},
volume={20},
number={3},
pages={407-415},
document_type={Article},
}