The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat by Grabež, Vladana, Bjelanović, Milena, Rohloff, Jens, Martinović, Aleksandra, Berg, Per, Tomović, Vladimir, Rogić, Biljana, Egelandsdal, Bjørg

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Production process and quality of two different dry-cured sheep hams from Western Balkan countries by Stojković, Sandra, Grabež, Vladana, Bjelanović, Milena, Mandić, Snježana, Vučić, Goran, Martinović, Aleksandra, Håseth, Torunn Thauland, Velemir, Ana, Egelandsdal, Bjørg

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Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health by Sahlmann, Christian, Djordjevic, Brankica, Lagos, Leidy, Mydland, Liv Torunn, Morales-Lange, Byron, Øvrum Hansen, Jon, Ånestad, Ragnhild, Mercado, Luis, Bjelanovic, Milena, Press, Charles McLean, Øverland, Margareth

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Quality changes in lamb/sheep and beef meat with emphasis on its colour and flavour by Bjelanovic, Milena

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Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis by Bjelanovic, Milena, Sørheim, Oddvin, Slinde, Erik, Puolanne, Eero, Isaksson, Tomas, Egelandsdal, Bjørg

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Oxidation progress in an emulsion made from metmyoglobin and different triacylglycerols by Volden, Jon, Bjelanovic, Milena, Vogt, Gjermund, Slinde, Erik, Skaugen, Morten, Nordvi, Berit, Egelandsdal, Bjørg

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COMPARISON OF CARCASS CHARACTERISTICS AND MEAT QUALITY OF NORWEGIAN WHITE SHEEP BREED WITH TWO WESTERN BALKAN PRAMENKA SHEEP BREEDS by Markovic, Bozidarka, Bjelanovic, Milena, Vucic, Goran, Berg, Per, Egelandsdal, Bjorg

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The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat by Grabez, Vladana, Bjelanovic, Milena, Rohloff, Jens, Martinovic, Aleksandra, Berg, Per, Tomovic, Vladimir, Rogic, Biljana, Egelandsdal, Bjørg

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The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat by Grabez, Vladana, Bjelanovic, Milena, Rohloff, Jens, Martinovic, Aleksandra, Berg, Per, Tomovic, Vladimir, Rogic, Biljana, Egelandsdal, Bjørg

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The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat by Grabez, Vladana, Bjelanovic, Milena, Rohloff, Jens, Martinovic, Aleksandra, Berg, Per, Tomovic, Vladimir, Rogic, Biljana, Egelandsdal, Bjørg

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Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health by Sahlmann, Christian, Djordjevic, Brankica, Lagos, Leidy, Mydland, Liv Torunn, Morales-Lange, Byron, Hansen, Jon Øvrum, Ånestad, Ragnhild, Mercado, Luis, Bjelanovic, Milena, Press, Charles McLean, Øverland, Margareth

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Lidocaine clearance as pharmacokinetic parameter of metabolic hepatic activity in patients with impaired liver by Jovanović, Marija, Kovačević, Milena, Vezmar-Kovačević, Sandra, Palibrk, Ivan, Bjelanović, Jasna, Miljković, Branislava, Vučićević, Katarina

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