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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 

      Tomović, Vladimir (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) 

      Škaljac, Snežana (University of Novi Sad, Faculty of Technology, 22-12-2014)
    • 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) 

      Škaljac, Snežana (University of Novi Sad, Faculty of Technology, 22-12-2014)

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