Determining the criteria for the "mountain product" label in Bosnia and Herzegovina by using an example of the most important indigenous cheeses von Brenjo, Dragan, Pržulj, Novo, Sarić, Zlatan, Grujić, Radoslav, Hajrić, Džemil

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Analysis of frozen chicken meat using differential scanning calorimetry von Savanović, Danica, Grujić, Radoslav, Savanović, Jovo, Mandić, Snježana, Rakita, Slađana

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Effect of Endpoint Internal Temperature on Mineral Contents of Boiled Pork Loin von Tomovic, Vladimir M, Vujadinovic, Dragan D, Grujic, Radoslav P, Jokanovic, Marija R, Kevresan, arko S, Skaljac, Snezana B, Sojic, Branislav V, Tasic, Tatjana A, Ikonic, Predrag M, Hromis, Nevena M

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Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis von Grujić, Radoslav, Savanović, Danica

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Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma von Vukić, Milan, Vujadinović, Dragan, Ivanović, Marko, Gojković, Vesna, Grujić, Radoslav

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Gliadin proteins from wheat flour: the optimal determination conditions by ELISA von Marjanović-Balaban, Željka, Cvjetković, Vesna Gojković, Grujić, Radoslav

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THERMAL ANALYSIS OF FOOD PRODUCTS USING DIFFERENTIAL SCANNING CALORIMETRY (DSC) von Grujić, Radoslav, Savanović, Danica

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Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions von Grujić, Radoslav, Cvjetković, Vesna Gojković, Marjanović-Balaban, Željka

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Melting and crystallization DSC profiles of different types of meat von Savanovic, Danica, Grujic, Radoslav, Rakita, Sladjana, Torbica, Aleksandra, Bozickovic, Ranko

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ALERGENI U HRANI – PRISUSTVO, RIZICI I UPRAVLJANJE U PREHRAMBENOJ INDUSTRIJI von Grujić, Radoslav

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THE RELATIONSHIP BETWEEN FOOD SAFETY KNOWLEDGE AND SUCCESSFUL IMPLEMENTATION FOOD SAFETY MANAGEMENT SYSTEM von Novakovic, Brane, Grujic, Radoslav, Radovanovic, Radomir

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Advances in Applications of Industrial Biomaterials von Pellicer, Eva, Nikolic, Danilo, Sort, Jordi, Baró, Maria, Zivic, Fatima, Grujovic, Nenad, Grujic, Radoslav, Pelemis, Svetlana

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The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat von Danica Savanović, Radoslav Grujić, Jovo Savanović, Aleksandra Torbica, Jelena Tomić, Vesna Gojković Cvjetković

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Effects of temperature and method of heat treatment on myofibrillar proteins of pork von Vujadinovic, Dragan, Grujic, Radoslav, Tomovic, Vladimir, Torbica, Aleksandra

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The frequency of presence of aflatoxin B1 in foodstuffs of vegetable origin von Gojkovic, Vesna, Grujic, Radoslav, Ivanovic, Marko, Marjanovic-Balaban, Zeljka, Vujadinovic, Dragan, Vukic, Milan

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Antimicrobial activity of essential oils and fruits supplement in reduced nitrite salts condition von Vujadinovic, Dragan, Golic, Bojan, Tomovic, Vladimir, Gojkovic, Vesna, Vukic, Milan, Grujic, Radoslav

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Prota Ruvarac i crkvena istorija / od Radoslava Grujića von Grujić, Radoslav M., 1878-1955

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Pravoslavna Srpska crkva / Rad M. Grujić von Grujić, Radoslav M., 1878-1955

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Effect of Endpoint Internal Temperature on Mineral Contents of Boiled Pork Loin: Mineral Contents of Boiled Pork von Tomović, Vladimir M., Vujadinović, Dragan D., Grujić, Radoslav P., Jokanović, Marija R., Kevrešan, Žarko S., Škaljac, Snežana B., Šojić, Branislav V., Tasić, Tatjana A., Ikonić, Predrag M., Hromiš, Nevena M.

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The application of microwaves in essential oil hydrodistillation processes von Miletic, Predrag, Grujic, Radoslav, Marjanovic-Balaban, Zeljka

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