受强制性开放获取政策约束的文章 - Slaviša Stajić了解详情
无法在其他位置公开访问的文章：1 篇
Encapsulation of Meat Product Ingredients and Influence on Product Quality
S Stajić, D Vasilev
Encapsulation in Food Processing and Fermentation, 255-280, 2022
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可在其他位置公开访问的文章：14 篇
Healthier Meat Products Are Fashionable—Consumers Love Fashion
V Kurćubić, S Stajić, N Miletić, N Stanišić
Applied Sciences 12 (19), 10129, 2022
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Technological properties of model system beef emulsions with encapsulated pumpkin seed oil and shell powder
S Stajic, A Kalusevic, I Tomasevic, B Rabrenovic, A Bozic, P Radovic, ...
Polish Journal of Food and Nutrition Sciences 70 (2), 2020
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MINERAL CONTENTS IN PORK AND EDIBLE OFFAL FROM INDIGENOUS PIGS
V Tomović, B Šojić, M Jokanović, S Škaljac, M Ivić, M Tomović, ...
Journal of Engineering & Processing Management 11 (1), 66-72, 2019
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Profile of volatile compounds in frankfurters from culled goat meat during cold storage
B Pisinov, S Ivanović, D Živković, D Vranić, S Stajić
Journal of Food Processing and Preservation, e15410, 2021
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Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride
S Stajić, I Tomasević, V Tomović, N Stanišić
强制性开放获取政策： Ministry of Education, Science and Technological Development of the Republic …
Food safety assessment of burger patties with added herbal plant material The microbial status of Wild Garlic and Wild Garlic extracts as ingredients in burger patties
VS Kurcubic, SB Stajic, MP Dmitric, NM Miletic
FLEISCHWIRTSCHAFT 102 (11), 73-78, 2022
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Goat meat products
S Stajic, B Pisinov
IOP Conference Series: Earth and Environmental Science 854 (1), 012092, 2021
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Quality of dry-fermented sausages with backfat replacement – Fermented sausages with high content of flaxseed oil and pre-treated with soy protein isolate and alginate
S Stajić, I Tomašević, N Stanišić, V Tomović, S Lilić, D Vranić, FJ Barba, ...
Fleischwirtschaft 100 (7), 74-81, 2020
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Sensory quality, oxidative stability, textural and fatty acid profile of nitrite-reduced kulen fermented sausage during ripening
S Simunović, VŽ Đorđević, S Simunović, D Franco, S Stajić, I Tomašević
Scientific journal" Meat Technology" 64 (2), 212-217, 2023
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Inulin as a fat-reduction ingredient in chicken frankfurters with a reduced level of sodium-technological properties and consumer acceptance
M Petričević, T Stamenić, N Stanišić, V Petričević, M Gogić, V Mandić, ...
Works of Faculty of Agriculture and Food Sciences 67 (72/2), 157-169, 2022
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Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed
D Živković, S Lilić, S Stajić, D Vranić, D Trbović, N Stanišić
Journal of Central European Agriculture 19 (4), 931-942, 2018
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INSTRUMENTAL COLOUR AND TEXTURE PROPERTIES OF FRANKFURTER-TYPE SAUSAGES WITH PLANT OILS
S Stajić, V Kurćubić, V Tomović, D Živković
XXVIII savetovanje o biotehnologiji sa međunarodnim učešćem, 2023
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„CLEAN LABEL “MEAT PRODUCTS–HOW TO GAIN CONSUMER CONFIDENCE?
V Kurćubić, S Stajić, N Miletic, V Đurović, M Petković, M Dmitrić, ...
University of Kragujevac, Faculty of Agronomy, 2022
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MEAT PRODUCTS WITH REDUCED SODIUM CONTENT–HOW TO ACHIEVE CONSUMER FAVOR?
V Kurćubić, S Stajić, N Miletic, V Đurović, M Petković, M Dmitrić, ...
University of Kragujevac, Faculty of Agronomy, 2022
强制性开放获取政策： Ministry of Education, Science and Technological Development of the Republic …
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