Search Results - "PETROVIC, Ljiljana S"

Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia) by Tomović, Vladimir M., Petrović, Ljiljana S., Tomović, Mila S., Kevrešan, Žarko S., Džinić, Natalija R.

“…The content of phosphorous (P), potassium (K), sodium (Na), magnesium (Mg), calcium (Ca), zinc (Zn), iron (Fe), copper (Cu) and manganese (Mn) was investigated…”
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Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus by TOMOVIC, Vladimir M, JOKANOVIC, Marija R, PETROVIC, Ljiljana S, TOMOVIC, Mila S, TASIC, Tatjana A, IKONIC, Predrag M, SUMIC, Zdravko M, SOJIC, Branislav V, SKALJAC, Snežana B, SOSO, Milena M

“…Effects of rapid chilling of carcasses (at −31°C in the first 3h of chilling, and then at 2–4°C) and earlier deboning (8h post-mortem), compared to rapid (till…”
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Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle by TOMOVIC, Vladimir M, PETROVIC, Ljiljana S, DZINIC, Natalija R

“…The effect of rapid air chilling of carcasses in the first 3 h of chilling at −31 °C (then at 2–4 °C, till 24 h post-mortem) and the possibility of earlier…”
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Cadmium levels of kidney from 10 different pig genetic lines in Vojvodina (northern Serbia) by TOMOVIC, Vladimir M, PETROVIC, Ljiljana S, TOMOVIC, Mila S, KEVRESAN, Zarko S, JOKANOVIC, Marija R, DZINIC, Natalija R, DESPOTOVIC, Aleksandra R

“…► In mammals, cadmium is virtually absent at birth but accumulates with time, especially in the kidney. ► We produce 10 pig genetic lines in a (cross)breeding…”
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Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage by Šojić Branislav V., Petrović Ljiljana S., Mandić Anamarija I., Sedej Ivana J., Džinić Natalija R., Tomović Vladimir M., Jokanović Marija R., Tasić Tatjana A., Škaljac Snežana B., Ikonić Predrag M.

“…The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovská klobása, on fatty-acid…”
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Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia) by TOMOVIC, Vladimir M, PETROVIC, Ljiljana S, TOMOVIC, Mila S, KEVRESAN, Zarko S, DZINIC, Natalija R

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The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages by Šojić Branislav V., Petrović Ljiljana S., Pešović Biljana M., Tomović Vladimir M., Jokanović Marija R., Džinić Natalija R., Salitrežić Pavle P.

“…In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower) cooked sausage, made with addition of 5% inulin,…”
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Determination of nickel content in the semimembranosus muscle of pigs produced in Vojvodina by Tomović Vladimir M., Petrović Ljiljana S., Kevrešan Žarko S., Džinić Natalija R., Jokanović Marija R.

“…The content of nickel was investigated in the M. semimembranosus of sixty-nine pigs from ten different genetic lines produced in Vojvodina. Nickel was…”
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Influence of season on pig carcass and M. semimembranosus quality by Džinić Natalija R., Petrović Ljiljana S., Tomović Vladimir M., Jokanović Marija R., Šojić Branislav V.

“…Partial dissection method showed significantly higher (P<0.05) meat yield in carcasses of pigs fattened in the winter (57.5%), comparing with the meat yield of…”
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Drying characteristics of traditional fermented sausage Petrovská klobása: The effect of different ripening conditions and use of starter culture by Ikonić Predrag M., Tasić Tatjana A., Petrović Ljiljana S., Ikonić Bojana B., Tomović Vladimir M., Džinić Natalija R., Škaljac Snežana B., Jokanović Marija R., Šojić Branislav V.

“…A study was carried out on traditional Serbian dry-fermented sausage Petrovská klobása in order to investigate the effect of different ripening conditions and…”
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Air mycopopulations in Petrovská klobása producing facility by Škrinjar Marija M., Petrović Ljiljana S., Blagojev Nevena T., Šošo Vladislava M.

“…Different types of filamentous fungi periodically cause problems in small-scale facilities for traditional dry fermented sausages, such as Petrovská klobása…”
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Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage) by Ikonić Predrag M., Petrović Ljiljana S., Tasić Tatjana A., Džinić Natalija R., Jokanović Marija R., Tomović Vladimir M.

“…A study was carried out on a typical homemade Petrovská klobasá in order to characterize this traditional dry-fermented sausage, to provide a basis for…”
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Mycopopulations and ochratoxin A: Potential contaminants of Petrovská klobása by Škrinjar Marija M., Nemet Nevena T., Petrović Ljiljana S., Vesković-Moračanin Slavica M., Čabarkapa Ivana S., Šošo Vladislava M.

“…Petrovská klobása is traditionally produced dry fermented sausage from the area of Bački Petrovac (Vojvodina Province, Serbia) that has been protected with…”
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