University of Novi Sad-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2022

  1. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review

    Meat Science, Vol. 183

  2. Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses

    Foods, Vol. 11, Núm. 14

2021

  1. Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture

    IOP Conference Series: Earth and Environmental Science