Autori: Sojic Branislav V
| Naslov | Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovska klobasa (Article) |
| Autori | Krkic Nevena M Sojic Branislav V Lazic Vera L Petrovic Ljiljana S Mandic Anamarija I Sedej Ivana J Tomovic Vladimir M |
| Info | MEAT SCIENCE, (2013), vol. 93 br. 3, str. 767-770 |
| Projekat | Ministry of Science and Technological Development of the Republic of Serbia [TR31032] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus (Article) |
| Autori | Tomovic Vladimir M Jokanovic Marija R Petrovic Ljiljana S Tomovic Mila S Tasic Tatjana A Ikonic Predrag M Sumic Zdravko M Sojic Branislav V Skaljac Snezana B Soso Milena M |
| Info | MEAT SCIENCE, (2013), vol. 93 br. 1, str. 46-52 |
| Projekat | Ministry of Science and Technological Development, Republic of Serbia [TR31032]; Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia [114-451-2618/2012] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Application of chitosan coating with oregano essential oil on dry fermented sausage (Article) |
| Autori | Krkic Nevena M Lazic Vera L Savatic Snezana B Sojic Branislav V Petrovic Ljiljana S Suput Danijela Z |
| Info | JOURNAL OF FOOD AND NUTRITION RESEARCH, (2012), vol. 51 br. 1, str. 60-68 |
| Projekat | Ministry of Science and Technological Development of the Republic of Serbia[TR31032] |
| Ispravka | ISI/Web of Science Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
