Title	Publication Date	Language	Citations
Prevalence of Listeria monocytogenes in ready-to-eat food of animal origin	2014/01/01	English	1
Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method	2013/01/01
Investigation of the microbiological contamination of contact surfaces in meat processing facilities	2013/01/01	English
Nanotechnology and its potential applications in meat industry	2013/01/01	English
Production of chicken liver pâté with reduced sodium chloride content	2013/01/01	English
Microbiological status of mechanically separated poultry meat	2013/01/01	English
Total quality management in beef production and distribution	2013/01/01
Influence of reduced sodium chloride content on the fermentation and quality of dry fermented sausages	2013/01/01	English
The attitudes and habits of Serbian schoolchildren in consumption of meat	2013/01/01
Colour and texture characteristics of 'Užička' fermented sausage produced in the traditional way	2013/01/01
Estimated intake of cadmium through food consumption in Serbia	2013/01/01	English
Assessment of welfare conditions during stunning of pigs with respect to the day of the week	2013/01/01	English
Study of antimicrobial activity of cinnamaldehyde and carvacrol against foodborne microorganisms	2012/01/01	English
The traditional meat inspection system: Strenghts, weaknesses and intention for modernisation	2012/01/01
Identification of the presence of meat-bone meal derived from cattle in animal feed using three different commercial immunochemical tests	2012/01/01	English
Effect of fat source in broiler diet on slaughter parameters fattened chicken	2012/01/01	English
Hygienic risks of cut unpacked chicken meat in retail	2012/01/01	English
The parameters of hygienic quality of four most common types of fish in Serbian market	2012/01/01	English
Investigation of major changes during ripening of traditional fermented sausage Lemeski kulen	2012/01/01	English
The influence of environmental factors on the intensity of the antimicrobial activity of bacteriocins	2012/01/01	English
The effect of vacuum packaging on chemical changes in chilled beef	2012/01/01
The influence of vacuum packaging on microbiological status and sensory properties of fresh beef	2012/01/01	English
Main properties of quality of 'visocka pecenica'	2012/01/01	English
Physico-chemical and sensory properties of Bosnian sudzuk produced from fresh chilled and frozen beef under controlled conditions	2012/01/01	English
Natural antimicrobial compounds and biopreservation of food	2015/01/01
Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia	2015/01/01
The impact of packaging in modified atmosphere and vacuum on preservation of sensory properties of carp filets (Cyprinus carpio)	2015/01/01	English
The impact of starter culture on the pH and the content of lactic and volatile fatty acids in boiled-smoked sausages	2015/01/01	English
Intense light pulses upset the sensory quality of meat products	2015/01/01
High efficiency of supercritical rosemary extract in long term oxidative stabilization of pork liver pâté	2015/01/01	English