1. Content of Vasoactive Amines in Sremski Kulen and Sremska Kobasica Traditional Dry Fermented Sausages From Vojvodina. (2015) Authors: Tasic, Tatjana; Ikonic, Predrag; Jokanovic, Marija; Mandic, Anamarija; Tomovic, Vladimir; Sojic, Branislav; Skaljac, Snezana Journal: Procedia food science Issue: Volume 5(2015) Page Start: 282 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Decontamination of incoming beef trimmings with hot lactic acid solution to improve microbial safety of resulting dry fermented sausages – A pilot study. (August 2015) Authors: Blagojevic, Bojan; Antic, Dragan; Adzic, Bojan; Tasic, Tatjana; Ikonic, Predrag; Buncic, Sava Journal: Food control Issue: Volume 54(2015:Aug.) Page Start: 144 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of the Addition of Staphylococus Xylosus on the Oxidative Stabilitty of Traditional Sausage (Petrovská Klobása). (2015) Authors: Sojic, Branislav; Dzinic, Natalija; Tomovic, Vladimir; Jokanovic, Marija; Ikonic, Predrag; Tasic, Tatjana; Skaljac, Snezana; Danilovic, Bojana; Ivic, Maja Journal: Procedia food science Issue: Volume 5(2015) Page Start: 262 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Evaluation of poultry meat colour using computer vision system and colourimeter: Is there a difference?. Issue 5 (25th April 2019) Authors: Tomasevic, Igor; Tomovic, Vladimir; Ikonic, Predrag; Lorenzo Rodriguez, Jose Manuel; Barba, Francisco J.; Djekic, Ilija; Nastasijevic, Ivan; Stajic, Slavisa; Zivkovic, Dusan Journal: British food journal Issue: Volume 121:Issue 5(2019) Page Start: 1078 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Evaluation of poultry meat colour using computer vision system and colourimeter: Is there a difference?. Issue 5 (3rd June 2019) Authors: Tomasevic, Igor; Tomovic, Vladimir; Ikonic, Predrag; Lorenzo Rodriguez, Jose Manuel; Barba, Francisco J.; Djekic, Ilija; Nastasijevic, Ivan; Stajic, Slavisa; Zivkovic, Dusan Journal: British food journal Issue: Volume 121:Issue 5(2019) Page Start: 1078 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Microbiological Profile of Petrovská Klobása Made from Warm Meat in the Traditional Way Depending on the Method of Packaging. (2015) Authors: Jankovic, Vesna; Lakicevic, Brankica; Dzinić, Natalija; Tasic, Tatjana; Ikonic, Predrag; Saric, Ljubisa Journal: Procedia food science Issue: Volume 5(2015) Page Start: 117 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Minerals in Pork Meat and Edible Offal. (2015) Authors: Tomovic, Vladimir; Jokanovic, Marija; Sojic, Branislav; Skaljac, Snezana; Tasic, Tatjana; Ikonic, Predrag Journal: Procedia food science Issue: Volume 5(2015) Page Start: 293 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder. (15th December 2016) Authors: Kondjoyan, Alain; Chevolleau, Sylvie; Portanguen, Stéphane; Molina, Jérôme; Ikonic, Predrag; Clerjon, Sylvie; Debrauwer, Laurent Journal: Food chemistry Issue: Volume 213(2016) Page Start: 641 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder. (15th December 2016) Authors: Kondjoyan, Alain; Chevolleau, Sylvie; Portanguen, Stéphane; Molina, Jérôme; Ikonic, Predrag; Clerjon, Sylvie; Debrauwer, Laurent Journal: Food chemistry Issue: Volume 213(2016) Page Start: 641 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The Effect of Different Ripening Conditions on Proteolysis and Texture of Dry-fermented Sausage Petrovská klobása. (2015) Authors: Ikonic, Predrag; Jokanovic, Marija; Tasic, Tatjana; Skaljac, Snezana; Sojic, Branislav; Tomovic, Vladimir; Dzinic, Natalija; Petrovic, Ljiljana Journal: Procedia food science Issue: Volume 5(2015) Page Start: 97 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗