PHYSICOCHEMICAL, MICROBIOLOGICAL AND COLOUR ATTRIBUTES OF HORSE SALAMI ESTABLISHED DURING THE RIPENING PERIOD von Kovacevic, D, Mastanjevic, K, Pleadin, J, Frece, J

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A Survey of Total β-glucan Content in Croatian Barley Varieties von Krstanovic, V, Lalic, A, Kosovic, I, Velic, N, Mastanjevic, Kristina, Mastanjevic, K

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Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat von Kovacevic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Mastanjevic, K.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

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Cryoprotective effect of polydextrose on chicken surimi von Kovacevic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Mastanjevic, K.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Kordic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

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Cryoprotective effect of polydextrose on chicken surimi von Kovačević, Dragan, Mastanjević, Krešimir, Kordić, Jasna

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EFFECT OF POLYDEXTROSE AND Κ-CARRAGEENAN ON INITIAL FREEZING POINT OF CHICKEN SURIMI von D. Kovačević, K. Mastanjević, Kristina Suman, Lindita Qetay

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EFFECT OF POLYDEXTROSE AND Κ-CARRAGEENAN ON INITIAL FREEZING POINT OF CHICKEN SURIMI von Kovačević, D, Mastanjević, K, Suman, Kristina, Qetay, Lindita

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