Tasić А. Tatjana

EFFECT OF DRYING AND RIPENING METHODS ON PROTEOLYSIS AND BIOGENIC AMINES FORMATION IN TRADITIONAL DRY-FERMENTED SAUSAGE PETROVSKÁ KLOBÁSA *

Ikonić Predrag, Tasić А. Tatjana, P. Ljiljana, 2011 .

Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

Ikonić Predrag, Tasić А. Tatjana, J. Marija, 2017 .

Effect of Storage in a Low Oxygen Gas Atmosphere on Colour and Sensory Properties of Pork Loins

V. Tomović, L. Petrovic, V. Lazić, 2014 .