Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds
2011 · Procedia Food Science · 37 citations
https://doi.org/10.1016/j.profoo.2011.09.086
S
Slaviša Stajić
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15
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Slaviša Stajić is an academic researcher. 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 11, co-authored 82 publications.
ORCID: 0000-0001-5287-8956Papers by this author
worksValorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development
2024 · Foods · 29 citations
https://doi.org/10.3390/foods13244169
Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties
2019 · International Journal of Food Science & Technology · 13 citations
https://doi.org/10.1111/ijfs.14346
Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage
2016 · Archives animal breeding/Archiv für Tierzucht · 10 citations
https://doi.org/10.5194/aab-59-159-2016
Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives
2025 · Foods · 10 citations
https://doi.org/10.3390/foods14122090
Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina
2020 · AgroSpace (University of Belgrade, Faculty of Agriculture) · 1 citations
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