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Authors: OKANOVIC D PETROVIC L REDE R POPOVRALJIC J MANOJLOVIC D
Citation: D. Okanovic et al., POSSIBILITY OF COOKED HAM PRODUCTION FORM HAM DEBONED EARLY POST-MORTEM .2. PROPERTIES OF FINISHED PRODUCTS MADE OF MUSCLES DEBONED DIFFERENT TIMES POST-MORTEM, Die Fleischwirtschaft, 77(9), 1997, pp. 784-790

Authors: KRAJINOVIC M KELEMENMASIC D POPOVRALJIC J DZINIC N POPOV S
Citation: M. Krajinovic et al., ACCUMULATION OF SELENIUM IN KIDNEYS, LIVER AND HEART OF TSIGAI LAMBS, Acta veterinaria, 46(1), 1996, pp. 33-38

Authors: POPOVRALJIC J POPOV S KELEMENMASIC D DZINIC N
Citation: J. Popovraljic et al., SOME QUALITY CHARACTERISTICS OF FROZEN SAUCES MADE WITH POLYPORUS-SQUAMOSUS, Die Nahrung, 40(4), 1996, pp. 218-221

Authors: POPOVRALJIC J KRAJINOVIC M KELEMENMASIC D CVETKOVIC T DZINIC N POPOV S KUNC V
Citation: J. Popovraljic et al., CHEMICAL-COMPOSITION OF KID MEAT OF THE DOMESTIC WHITE GOAT, Acta veterinaria, 45(5-6), 1995, pp. 303-309

Authors: POPOVRALJIC J POPOV S TOJAGIC S KELEMENMASIC D
Citation: J. Popovraljic et al., SOME QUALITY CHARACTERISTICS OF HAMBURGER WITH ADDITION OF POLYPORUS SQUAMOSUS, Deutsche Lebensmittel-Rundschau, 91(5), 1995, pp. 148-149
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