Pulsed electric fields and meat processing: latest updates by Igor Tomasevic, Volker Heinz, Ilija Djekic, Nino Terjung

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Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia by Ilija Djekic, Jelena Miočionović, Marija Bojčevski, Nada Šmigić, Igor Tomašević

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The effect of nisin and storage temperature on the quality parameters of processed cheese by Nada Smigic, Jelena Miocinovic, Jovana Tomic, Igor Tomasevic, Andreja Rajkovic, Ilija Djekic

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One approach in using multivariate statistical process control in analyzing cheese quality by Ilija Djekic, Jelena Miocinovic, Boris Pisinov, Snezana Ivanovic, Nada Smigic, Igor Tomasevic

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Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives by Nikola Stanišić, Vladimir S. Kurćubić, Slaviša B. Stajić, Ivana D. Tomasevic, Igor Tomasevic

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Evaluation of food safety management systems in Serbian dairy industry by Igor Tomašević, Nada Šmigić, Ilija Đekić, Vlade Zarić, Nikola Tomić, Jelena Miocinovic, Andreja Rajković

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Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC) by Caba Siladji, Vesna Djordjevic, Branka Borovic, Volker Heinz, Nino Terjung, Nenad Katanic, Igor Tomasevic

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Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality by Stefan Simunovic, Vesna Ž. Đorđević, Brankica Lakićević, Ilija Djekic, Jose M. Lorenzo, Francisco J. Barba, Igor Tomasevic

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