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Autori: Nicetin Milica R

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Naslov Effects of temperature and immersion time on diffusion of moisture and minerals during rehydration of osmotically treated pork meat cubes (Article)
Autori Suput Danijela Z  Lazic Vera L  Pezo Lato L  Loncar Biljana Lj  Filipovic Vladimir S  Nicetin Milica R  Knezevic Violeta M 
Info HEMIJSKA INDUSTRIJA, (2015), vol. 69 br. 3, str. 297-304
Projekat Ministry of Education, Science and Technological Development, Republic of Serbia [TR-31055]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science  
Naslov Evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses (Article)
Autori Nicetin Milica R  Pezo Lato L  Loncar Biljana Lj  Filipovic Vladimir S  Suput Danijela Z  Zlatanovic Snezana J  Dojcinovic Biljana P 
Info HEMIJSKA INDUSTRIJA, (2015), vol. 69 br. 3, str. 241-251
Projekat Ministry of Education, Science and Technological Development of the Republic of Serbia [TR 31055]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science  
Naslov Optimisation of Mass Transfer Kinetics During Osmotic Dehydration of Pork Meat Cubes in Complex Osmotic Solution (Article)
Autori Filipovic Vladimir S  Levic Ljubinko B  Curcic Biljana Lj  Nicetin Milica R  Pezo Lato L  Misljenovic Nevena M 
Info CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, (2014), vol. 20 br. 3, str. 305-314
Projekat Ministry of Education, Science and Technological Development of the Republic of Serbia [TR-31055]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science   Scopus  
Naslov Modeling Counter-Current Osmotic Dehydration Process of Pork Meat in Molasses (Article)
Autori Filipovic Vladimir S  Loncar Biljana Lj  Nicetin Milica R  Knezevic Violeta M  Filipovic Ivana  Pezo Lato L 
Info JOURNAL OF FOOD PROCESS ENGINEERING, (2014), vol. 37 br. 5, str. 533-542
Projekat Ministry of Science and Technological Development of the Republic of Serbia [TR-31055]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science  
Naslov Aluminium and calcium ions binding to pectin in sugar beet juice - model of electrical double layer (Article)
Autori Kuljanin Tatjana A  Jevric Lidija R  Curcic Biljana Lj  Nicetin Milica R  Filipovic Vladimir S  Grbic Jasna P 
Info HEMIJSKA INDUSTRIJA, (2014), vol. 68 br. 1, str. 89-97
Projekat Ministry of Education, Science and Technological Development of the Republic of Serbia [TR-31055]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science   Scopus  
Naslov Artificial neural network model of pork meat cubes osmotic dehydration (Article)
Autori Pezo Lato L  Curcic Biljana Lj  Filipovic Vladimir S  Nicetin Milica R  Koprivica Gordana B  Misljenovic Nevena M  Levic Ljubinko B 
Info HEMIJSKA INDUSTRIJA, (2013), vol. 67 br. 3, str. 465-475
Projekat Ministry of Education and Science of the Republic of Serbia [TR - 31055]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science   Scopus  
Naslov Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions (Article)
Autori Filipovic Vladimir S  Curcic Biljana Lj  Nicetin Milica R  Plavsic Dragana V  Koprivica Gordana B  Misljenovic Nevena M 
Info HEMIJSKA INDUSTRIJA, (2012), vol. 66 br. 5, str. 743-748
Projekat Ministry of Education, Science and Technological Development of the Republic of Serbia [TR-31055]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science   Scopus  
Naslov Optimization of the Osmotic Dehydration of Carrot Cubes in Sugar Beet Molasses (Article)
Autori Misljenovic Nevena M  Koprivica Gordana B  Pezo Lato L  Levic Ljubinko B  Curcic Biljana Lj  Filipovic Vladimir S  Nicetin Milica R 
Info THERMAL SCIENCE, (2012), vol. 16 br. 1, str. 43-52
Projekat Ministry of Education and Science of the Republic of Serbia[TR - 31055]
Ispravka ISI/Web of Science   Članak   Elečas   Rang časopisa   Citati: ISI/Web of Science  
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