Уноси

• Effects of non-meat proteins on the quality of fermented sausages (2020)

  А. Велемир, С. Мандић, Г. Вучић, D. Savanović, Effects of non-meat proteins on the quality of fermented sausages, Foods and Raw Materials, Vol. 8, No. 2, pp. 259 - 267, 2020

• EFFECT OF INCORPORATION OF THE PLANT EXTRACTS IN NATURAL CASING ON THE COLOR OF FERMENTED SAUSAGES (2022)

  А. Велемир, С. Мандић, D. Savanović, EFFECT OF INCORPORATION OF THE PLANT EXTRACTS IN NATURAL CASING ON THE COLOR OF FERMENTED SAUSAGES, Journal of Chemists, Technologists and Environmentalists, Vol. 3, No. 1, pp. 20 - 26, 2022

• Утицај смрзавања на квалитет прехрамбених производа. (2017)

  D. Savanović, R. Grujić, С. Мандић, J. Savanović, Утицај смрзавања на квалитет прехрамбених производа., In Proceedings of V International Congress “Engineering, Environment and Materials in Processing Industry”, At Jahorina, 15-17.03.2017. Bosnia and Herzegovina, pp. 565 - 582, 2017

• Influence of coagulation conditions on the content of fatty acids in acid-coagulated cheeses. (2020)

  D. Savanović, А. Велемир, С. Мандић, N. Ritan, J. Savanović, Influence of coagulation conditions on the content of fatty acids in acid-coagulated cheeses., Proceedings of the XI International Scientific Agricultural Symposium “Agrosym 2020”, pp. 100 - 106, 2020

• Effect of partial replacement of sodium chloride with potassium chloride on the properties of acid-coagulated cheeses (2020)

  D. Savanović, D. Strugalović, А. Велемир, С. Мандић, J. Savanović, Effect of partial replacement of sodium chloride with potassium chloride on the properties of acid-coagulated cheeses, XIII CONFERENCE OF CHEMISTS, TECHNOLOGISTS AND ENVIRONMENTALISTS OF REPUBLIC OF SRPSKA, BOOK OF PROCEEDINGS, pp. 111 - 121, 2020

• EFFECT OF INCORPORATION OF THE PLANT EXTRACTS IN NATURAL CASING ON CONTENT OF FATTY ACIDS IN FERMENTED SAUSAGES (2021)

  А. Велемир, С. Мандић, D. Savanović, EFFECT OF INCORPORATION OF THE PLANT EXTRACTS IN NATURAL CASING ON CONTENT OF FATTY ACIDS IN FERMENTED SAUSAGES, Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021”, pp. 1026 - 1033, 2021

• EFFECT OF THAWING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF TURKEY MEAT (2021)

  D. Savanović, С. Мандић, Г. Вучић, А. Велемир, J. Savanović, N. Tešanović, EFFECT OF THAWING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF TURKEY MEAT, Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021”, pp. 1034 - 1040, 2021