1. Assessment of sensory and chemical parameters of tea sausage. (September 2019) Authors: Brankovic Lazic, I; Lilic, S; Jovanovic, J; Raseta, M; Mrdovic, B; Trbovic, D; Nastasijevic, I Journal: IOP conference series Issue: Volume 333(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Evaluation of Serbian black locust honey quality parameters as a contribution to confirmation of its botanical origin. (September 2019) Authors: Vranic, D; Petronijevic, R; Koricanac, V; Djinovic Stojanovic, J; Lilic, S; Borovic, B; Lukic, M Journal: IOP conference series Issue: Volume 333(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Food contact surfaces and food handler's hygiene in one Serbian retail chain–estimation and trend. Issue 1 (October 2021) Authors: Jovanovic, J; Nikolic, A; Brankovic Lazic, I; Mrdovic, B; Raseta, M; Lilic, S; Geric, T Journal: IOP conference series Issue: Volume 854:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Nitrite content in meat products from the Serbian market and estimated intake. Issue 1 (October 2021) Authors: Vranic, D; Koricanac, V; Milicevic, D; Djinovic-Stojanovic, J; Geric, T; Lilic, S; Petrovic, Z Journal: IOP conference series Issue: Volume 854:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride in chicken ćevapčići (kebabs). Issue 1 (October 2021) Authors: Borovic, B; Lilic, S; Milijasevic, J; Baltic, T; Jovanovic, J; Geric, T; Milijasevic, M Journal: IOP conference series Issue: Volume 854:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Sodium and potassium contents and ratios in pork stews produced with lower amounts of sodium chloride. (September 2019) Authors: Lilic, S; Nikolic, D; Brankovic Lazic, I; Borovic, B; Baltic, B; Koricanac, V; Vranic, D Journal: IOP conference series Issue: Volume 333(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗