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	1.	Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder. [electronic resource] by Kondjoyan, Alain Chevolleau, Sylvie Portanguen, Stéphane Molina, Jérôme Ikonic, Predrag Clerjon, Sylvie Debrauwer, Laurent Producer: 20170119 In: Food chemistry vol. 213 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) - Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages. [electronic resource] by Šojić, Branislav Pavlić, Branimir Tomović, Vladimir Ikonić, Predrag Zeković, Zoran Kocić-Tanackov, Sunčica Đurović, Saša Škaljac, Snežana Jokanović, Marija Ivić, Maja Producer: 20190529 In: Food chemistry vol. 287 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels. [electronic resource] by Šojić, Branislav Pavlić, Branimir Ikonić, Predrag Tomović, Vladimir Ikonić, Bojana Zeković, Zoran Kocić-Tanackov, Sunčica Jokanović, Marija Škaljac, Snežana Ivić, Maja Producer: 20191203 In: Meat science vol. 157 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus. [electronic resource] by Tomović, Vladimir M Jokanović, Marija R Petrović, Ljiljana S Tomović, Mila S Tasić, Tatjana A Ikonić, Predrag M Sumić, Zdravko M Sojić, Branislav V Skaljac, Snežana B Sošo, Milena M Producer: 20130222 In: Meat science vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)