Browse by committee members
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Uticaj brzine hlađenja polutki, vremena otkoštavanja post mortem i postupka salamurenja na kvalitet i bezbednost kuvane šunke / Effect of chilling rate of carcasses, time of deboning post mortem and way of curingon quality and safety of cooked ham
(University of Novi Sad, Faculty of Technology, 15-05-2009) -
Uticaj različitih tehnoloških parametara na formiranje boje tradicionalne fermentisane kobasice (Petrovačka kobasica) tokom standardizacije bezbednosti i kvaliteta / The influence of different technological parameters during standardization of safety and quality on the color formation of traditional fermented sausage (Petrovačka kobasica)
(University of Novi Sad, Faculty of Technology, 22-12-2014)