Search Results - Mastanjevic, K

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  1. 1
    PHYSICOCHEMICAL, MICROBIOLOGICAL AND COLOUR ATTRIBUTES OF HORSE SALAMI ESTABLISHED DURING THE RIPENING PERIOD

    PHYSICOCHEMICAL, MICROBIOLOGICAL AND COLOUR ATTRIBUTES OF HORSE SALAMI ESTABLISHED DURING THE RIPENING PERIOD by Kovacevic, D, Mastanjevic, K, Pleadin, J, Frece, J

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  2. 2
    A Survey of Total β-glucan Content in Croatian Barley Varieties

    A Survey of Total β-glucan Content in Croatian Barley Varieties by Krstanovic, V, Lalic, A, Kosovic, I, Velic, N, Mastanjevic, Kristina, Mastanjevic, K

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  3. 3
    Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat

    Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat by Kovacevic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Mastanjevic, K.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

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  4. 4
    Cryoprotective effect of polydextrose on chicken surimi

    Cryoprotective effect of polydextrose on chicken surimi by Kovacevic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Mastanjevic, K.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Kordic, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

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  5. 5
    Cryoprotective effect of polydextrose on chicken surimi

    Cryoprotective effect of polydextrose on chicken surimi by Kovačević, Dragan, Mastanjević, Krešimir, Kordić, Jasna

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