Уноси
Листа аутора је тачно
https://www.unibl.org/sr-lat/fis/zaposlen/1481-danica-savanovic
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CONTENT OF MACRO- AND MICROELEMENTS IN CHEESES PRODUCED WITH THE ADDITION OF DIFFERENT SPICES (2023-12)
D. Savanović, А. Велемир, J. Savanović, J. Sekulić, CONTENT OF MACRO- AND MICROELEMENTS IN CHEESES PRODUCED WITH THE ADDITION OF DIFFERENT SPICES, Journal of Chemists, Technologists and Environmentalists, Vol. 4, No. 1, pp. 7 - 13, Dec, 2023 -
Physicochemical properties of cream cheese with the addition of selected spices (2023-06)
D. Savanović, А. Велемир, J. Savanović, А. Савић, D. Babić, Physicochemical properties of cream cheese with the addition of selected spices, Proceedings of XII INTERNATIONAL CONFERENCE ON SOCIAL AND TECHNOLOGICAL DEVELOPMENT, pp. 396 - 402, Jun, 2023 -
Fatty acid composition of kranjska sausage with casings treated with plant extracts (Prinus Spinosa L.) (2023-06)
А. Велемир, С. Мандић, D. Savanović, V. Jokanović, Fatty acid composition of kranjska sausage with casings treated with plant extracts (Prinus Spinosa L.), Proceedings of XII INTERNATIONAL CONFERENCE ON SOCIAL AND TECHNOLOGICAL DEVELOPMENT, pp. 389 - 395, Jun, 2023 -
Information security in the function of corporate management of information technologies. (2023-06)
Љ. Шикман, D. Savanović, Т. Латиновић, А. Гаћина, Information security in the function of corporate management of information technologies., Proceedings of XII INTERNATIONAL CONFERENCE ON SOCIAL AND TECHNOLOGICAL DEVELOPMENT, pp. 362 - 369, Jun, 2023 -
Antioxidants effects on quality of meat and meat products. In Murkovic M., Cantalejo J.M., Grujic S., Courtin C. (Ed). Selected Topics on Food Science and Technology.pp 231-254. (2009)
D. Savanović, Antioxidants effects on quality of meat and meat products. In Murkovic M., Cantalejo J.M., Grujic S., Courtin C. (Ed). Selected Topics on Food Science and Technology.pp 231-254., Faculty of Technology, University of Banja Luka (Bosnia and Herzegovina), KU Leuven (Belgium) with the Consortium of TEMPUS Project 40030_2005, 2009 -
Biopolymers as Food Packaging Materials. In Eva Pellicer, Danilo Nikolic, Jordi Sort, Maria Baró, Fatima Zivic, Nenad Grujovic, Radoslav Grujic and Svetlana Pelemis (Ed). Advances in Applications of Industrial Biomaterials. pp 139-160 (2017)
R. Grujić, D. Vujadinović, D. Savanović, Biopolymers as Food Packaging Materials. In Eva Pellicer, Danilo Nikolic, Jordi Sort, Maria Baró, Fatima Zivic, Nenad Grujovic, Radoslav Grujic and Svetlana Pelemis (Ed). Advances in Applications of Industrial Biomaterials. pp 139-160, Springer International Publishing AG., 2017 -
Konzervisanje mesa smrzavanjem (2021)
D. Savanović, Konzervisanje mesa smrzavanjem, Tehnološki fakultet, Banja Luka, 2021 -
Deskriptivna senzorna analiza kao alat za upravljanje kvalitetom prehrambenih proizvoda (2009)
S. Grujić, R. Grujić, B. Odžaković, D. Savanović, V. Savanović, Deskriptivna senzorna analiza kao alat za upravljanje kvalitetom prehrambenih proizvoda, Hrana i ishrana, Vol. 50, No. 1-2, pp. 9 - 13, 2009 -
Senzorna analiza kao alat za razvoj novih proizvoda (2009)
S. Grujić, D. Savanović, B. Odžaković, B. Vranješ, D. Popara, Senzorna analiza kao alat za razvoj novih proizvoda, Glasnik hemičara, tehnologa i ekologa Republike Srpske, No. 1, pp. 151 - 157, 2009 -
Uticaj odabranih sastojaka i prehrambenih aditiva na poboljšanje senzornih svojstava peciva (2009)
S. Grujić, D. Savanović, B. Odžaković, O. Šavija, D. Popara, Uticaj odabranih sastojaka i prehrambenih aditiva na poboljšanje senzornih svojstava peciva, Glasnik hemičara, tehnologa i ekologa Republike Srpske, No. 1, pp. 159 - 165, 2009 -
Poboljšanje kvaliteta barenih kobasica primjenom deskriptivne senzorne analize. (2009)
S. Grujić, R. Grujić, D. Savanović, B. Odžaković, D. Glavaš, Poboljšanje kvaliteta barenih kobasica primjenom deskriptivne senzorne analize., Glasnik hemičara, tehnologa i ekologa Republike Srpske, No. 2, pp. 67 - 72, 2009 -
Unapređenje kvaliteta namirnica rangiranjem senzornih svojstava (2009)
S. Grujić, R. Grujić, D. Savanović, Б. Оџаковић, D. Glavaš, Unapređenje kvaliteta namirnica rangiranjem senzornih svojstava, Glasnik hemičara, tehnologa i ekologa Republike Srpske, Vol. 2, pp. 73 - 77, 2009 -
Uticaj odabranih aditiva na poboljšanje kvaliteta i stabilnosti boje fino usitnjenih barenih kobasica od pilećeg mesa (2009)
S. Grujić, R. Grujić, D. Savanović, Б. Оџаковић, M. Dejanović, Uticaj odabranih aditiva na poboljšanje kvaliteta i stabilnosti boje fino usitnjenih barenih kobasica od pilećeg mesa, Tehnologija mesa , Vol. 50, No. 3-4, pp. 232 - 237, 2009 -
Poboljšanje konzistencije i stabilnosti fino usitnjenih barenih kobasica od svinjskog mesa dodatkom emulgatora i stabilizatora (2010)
S. Grujić, R. Grujić, D. Savanović, Б. Оџаковић, N. Rađenović, Poboljšanje konzistencije i stabilnosti fino usitnjenih barenih kobasica od svinjskog mesa dodatkom emulgatora i stabilizatora, Tehnologija mesa , Vol. 51, No. 1, pp. 60 - 65, 2010 -
EFFECT OF ROSEMARY EXTRACT AND GREEN TEA EXTRACT ON COLOUR STABILITY AND QUALITY OF FERMENTED SAUSAGE (2014-02)
D. Savanović, S. Grujić, R. Grujić, J. Savanović, EFFECT OF ROSEMARY EXTRACT AND GREEN TEA EXTRACT ON COLOUR STABILITY AND QUALITY OF FERMENTED SAUSAGE, Electronic Journal of Polish Agricultural Universities EJPAU, Vol. 17, No. 1, pp. 1 - 21, Feb, 2014 -
Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type (2014-06)
D. Savanović, S. Grujić, R. Grujić, J. Savanović, Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type, QUALITY OF LIFE, Vol. 5, No. 1-2, pp. 19 - 32, Jun, 2014 -
Melting and crystallization DSC profiles of different types of meat (2017)
D. Savanović, R. Grujić, S. Rakita, A. Torbica, R. Božičković, Melting and crystallization DSC profiles of different types of meat, CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, pp. 1 - 20, 2017 -
THE APPLICATION OF HACCP CONCEPT IN CONTROLLING MICROBIOLOGICAL HAZARDS IN THE CHEESE PRODUCTION (2017)
B. Novaković, D. Savanović, THE APPLICATION OF HACCP CONCEPT IN CONTROLLING MICROBIOLOGICAL HAZARDS IN THE CHEESE PRODUCTION, QUALITY OF LIFE, Vol. 8, No. 1-2, pp. 16 - 22, 2017 -
HACCP plan kao dio sistema upravljanja bezbjednošću hrane u proizvodnji fermentisanih proizvoda od mlijeka (2017)
D. Savanović, B. Novaković, D. Močević, HACCP plan kao dio sistema upravljanja bezbjednošću hrane u proizvodnji fermentisanih proizvoda od mlijeka, JOURNAL OF ENGINEERING AND PROCESSING MANAGEMENT, Vol. 9, No. 1, pp. 15 - 23, 2017 -
PROMJENE PROTEINA U TOKU SMRZAVANJA I SKLADIŠTENJA MESA I PROIZVODA OD MESA (2017)
D. Savanović, R. Grujić, PROMJENE PROTEINA U TOKU SMRZAVANJA I SKLADIŠTENJA MESA I PROIZVODA OD MESA, Veterinarski žurnal Republike Srpske, Vol. 18, No. 1, pp. 105 - 118, 2017