Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels
2019 · Meat Science · 99 citations
https://doi.org/10.1016/j.meatsci.2019.107879
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Predrag Ikonić
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Predrag Ikonić is an academic researcher from University of Novi Sad. The author has contributed to research in topics: Meat and Animal Product Quality & Animal Nutrition and Physiology & Protein Hydrolysis and Bioactive Peptides. The author has an h-index of 20, co-authored 109 publications.
ORCID: 0000-0002-4882-8048Papers by this author
worksQuality traits of <i>longissimus lumborum</i> muscle from White Mangalica,Duroc × White Mangalica and Large White pigs reared under intensiveconditions and slaughtered at 150 kg live weight: a comparative study
2016 · Archives animal breeding/Archiv für Tierzucht · 24 citations
https://doi.org/10.5194/aab-59-401-2016
Mechanisms of Crust Development at the Surface of Beef Meat Subjected to Hot Air: An Experimental Study
2014 · Food and Bioprocess Technology · 22 citations
https://doi.org/10.1007/s11947-014-1321-y
Next-generation spreads: Emerging trends and innovation
2025 · Future Foods · 0 citations
https://doi.org/10.1016/j.fufo.2025.100821
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