| Smoke and smoked fish production D Belichovska, K Belichovska, Z Pejkovski Scientific journal" Meat Technology" 60 (1), 37-43, 2019 | 26 | 2019 |
| Effect of genotype on certain physico-chemical characteristics of rabbit meat D Belichovska, K Belichovska, Z Pejkovski, Z Uzunoska Scientific journal" Meat Technology" 58 (1), 10-15, 2017 | 13 | 2017 |
| Effect of vegetable oils on fatty acid composition and cholesterol content of chicken frankfurters D Belichovska, Z Pejkovski, K Belichovska, Z Uzunoska, ... IOP Conference Series: Earth and Environmental Science 85 (1), 012059, 2017 | 9 | 2017 |
| Osnovne odlike kvaliteta „visočke pečenice “ A Ganić, S Lilić, M Čandek-Potokar, Z Pejkovski Scientific journal" Meat Technology" 53 (2), 134-139, 2012 | 9 | 2012 |
| Evaluation of the ostrich carcass reared and slaughtered in Macedonia D Naseva, Z Pejkovski, S Lilić Scientific journal" Meat Technology" 51 (2), 143-148, 2010 | 9 | 2010 |
| Theoretical bases of tourism branding K Naydenov KNOWLEDGE-International Journal 30 (6), 1761-1766, 2019 | 5 | 2019 |
| Smoke and Smoked Fish Production. Meat Technology, 60 (1), 37–43 K Belichovska, D Belichovska, Z Pejkovski | 5 | 2019 |
| Market and non-market alternatives in the public-financed services sector in Bulgaria: discrepancies of borderS A Valkov, E Penkova KNOWLEDGE-International Journal 41 (1), 81-86, 2020 | 4 | 2020 |
| Chemical and fatty acid composition of poultry meat and pork fatback as a raw material for the production of frankfurters D Belichovska, Z Pejkovski, AS Nikolova, K Belichovska, R Nastova, ... Macedonian Journal of Animal Science, 2020 | 4 | 2020 |
| Traditional macedonian sausages with starter cultures AS Nikolova, Z Pejkovski, D Belichovska, K Belichovska KNOWLEDGE-International Journal 34 (3), 657-662, 2019 | 4 | 2019 |
| Impact of different vegetable fats and oils on instrumentally measured color and texture of processed chicken sausages Z Pejkovski, A Silovska-Nikolova, K Belichovska, L Gasperlin, T Polak, ... Scientific journal" Meat Technology" 50 (3-4), 238-242, 2009 | 3 | 2009 |
| Kvalitet na trupot i mesoto na kaliforniskata pastrmka (Salmo Gairdneri) odgleduvana vo ribnik so izvorska voda S Beličovski, M Naumovski, Z Pejkovski, V Vukoviḱ, S Ǵorǵievski | 3 | 1993 |
| The effect of Swiss chard powder and starter cultures on colour development in smoked pork loin A Silovska Nikolova, Z Pejkovski, L Velkoska-Markovska, D Belichovska, ... Journal of Agricultural, Food and Environmental Sciences 76 (2), 1-11, 2022 | 2 | 2022 |
| ROLE OF NON-PROFIT ORGANIZATIONS FOR PROTECTION OF THE QUALITY OF LIFE AMONG PEOPLE WITH ONCOLOGICAL DISEASES P Stefanova, Z Lecheva KNOWLEDGE-International Journal 38 (4), 979-984, 2020 | 2* | 2020 |
| Stress free populations deliver quality ZT Popovski, Z Pejkovski, T Nestorovski Fleisch Wirtschaft International, 31-5, 2016 | 2 | 2016 |
| Ostrich–yield and chemical composition D Naseva, Z Pejkovski, A Kuzelov Fleischwirtschaft International 27 (1), 53-58, 2012 | 2 | 2012 |
| Production and consumption of meat in Republic of Macedonia J Ažderski, Z Pejkovski, M Stojanova, T Angelovka, G Bunevski Scientific journal" Meat Technology" 52 (1), 187-192, 2011 | 2 | 2011 |
| The influence of two starter cultures on some quality properties of Macedonian traditional sausage M Stojanova, O Najdenovska, Z Pejkovski Journal of Agricultural, Food and Environmental Sciences, JAFES 73 (3), 38-45, 2019 | 1 | 2019 |
| Sustainable broiler production in North Macedonia: a value chain guide to best practice F Grimes, D Kocevski, D Dimitrievski, A Martinovska, D Gjoshevski, ... | 1 | 2019 |
| Sodium and potassium content and their ratio in meatballs in tomato sauce produced with lower amounts of sodium S Lilić, D Nikolić, Z Pejkovski, B Velebit, B Lakićević, V Korićanac, ... IOP Conference Series: Earth and Environmental Science 85 (1), 012053, 2017 | 1 | 2017 |
Daniela BelichovskaAssociate Professor at Ss. Cyril and Methodius University in Skopje在 istoc.ukim.mk 的电子邮件经过验证
