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Publications by Danijela Vranic
Influence of Reduced Sodium Chloride Content on the Fermentation and Quality of Dry Fermented Sausages
Tehnologija mesa
Effect of Extruded Flaxseed Enriched Diet on Physico-Chemical and Sensory Characteristics of Broiler Meat
Biotechnology in Animal Husbandry
Related publications
Reduction of Sodium and Increment of Calcium and Ω-3 Polyunsaturated Fatty Acids in Dry Fermented Sausages: Effects on the Mineral Content, Lipid Profile and Sensory Quality
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Influence of Sodium Chloride on Wine Yeast Fermentation Performance
International Journal of Wine Research
Food Science
Production of Chicken Liver Pâté With Reduced Sodium Chloride Content
Tehnologija mesa
Partial Substitution of Sodium Chloride in Toscana Sausages and the Effect on Product Characteristics
Semina:Ciencias Agrarias
Agricultural
Biological Sciences
Actin Proteolysis During Ripening of Dry Fermented Sausages at Different pH Values
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Influence of Freeze-Dried Acid Whey Addition on Biogenic Amines Formation in a Beef and Deer Dry Fermented Sausages Without Added Nitrite
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Health and Safety Considerations of Fermented Sausages
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Influence of Predeprivation Diet Nutrient Density and Sodium Chloride Content on Nutrient Losses and Repletion in Lambs.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage
Bulletin of the Veterinary Institute in Pulawy
