Autori: Pezo Lato
| Naslov | The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality (Article) |
| Autori | Latinovic Jelena Tomovic Vladimir Pezo Lato Popovic Senka Hromis Nevena Kocic-Tanackov Suncica Martinovic Aleksandra Vujadinovic Dragan Djordjevic Vesna |
| Info | FOODS, (2026), vol. 15 br. 17, str. - |
| Projekat | Ministry of Science, Technological Development and Innovation, Republic of Serbia [451-03-34/2026-03/200134, 451-03-33/2026-03/200134] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
| Naslov | Antibiofilm Activity of Essential Oils Against Escherichia coli on Lettuce Leaf Surfaces (Article) |
| Autori | Varga Ana Plavsic Dragana Tomicic Zorica Todoric Olja Tomicic Ruzica Acimovic Milica G Pezo Lato |
| Info | FOODS, (2026), vol. 15 br. 17, str. - |
| Projekat | Ministry of Science, Technological Development and Innovation [451-03-33/2026-03/200222] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
