S. Vidaković

Factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat

V. Teodorović, S. Škaljac, D. Ljubojević, 2017 .

Electrical conductivity and acidity of honey

M. Pelić, D. Ljubojević Pelić, Ž. Mihaljev, 2018, Archives of Veterinary Medicine.

The influence of vitamin C and early-age thermal conditioning on the quality of meat and specific production characteristics of broilers during heat stress

S. Jović, M. Jokanović, S. Paraš, 2020 .

Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions

A. Nikolić, V. Teodorović, M. Boskovic, 2018, Polycyclic Aromatic Compounds.

DERMANYSSUS GALLINAE - OVERVIEW: LIFE CYCLE, MORPHOLOGY, PREVALENCE AND CONTROL MEASURES IN POULTRY FARMS

S. Savić, A. Petrovič, I. Stojanov, 2018 .

Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions

V. Teodorović, S. Škaljac, J. Petrović, 2018, Food additives & contaminants. Part B, Surveillance.

Microbial contamination of poultry litter during fattening period

N. Aleksic, D. Milanov, M. Pajić, 2019, Biotehnologija u stocarstvu.

MICROBIOLOGICAL PROPERTY OF RAW MEAT IMPORTS IN THE YEAR 2017

J. Vranešević, Suzana Vidaković, S. Knezevic, 2020 .