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
V
Vladimir Tomović
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Vladimir Tomović 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 31, co-authored 172 publications.
ORCID: 0000-0001-5055-1781Papers 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
Cook Loss as a Function of Meat Heat Treatment and Regime
2014 · Quality of Life (Banja Luka) - APEIRON · 6 citations
https://doi.org/10.7251/qol1402081v
Cadmium Levels of Edible Offal from Saanen Goat Male Kids
2015 · Procedia Food Science · 5 citations
https://doi.org/10.1016/j.profoo.2015.09.082
Duvan chvarci: Product characterization and comparison between traditional and industrial production
2021 · LWT · 0 citations
https://doi.org/10.1016/j.lwt.2021.112895
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