TY  - JOUR
AU  - Stojanović, Branislav
AU  - Radović, Ljubica
AU  - Natić, Dejan
AU  - Dodevska, Margarita
AU  - Vrastanović-Pavicević, Gordana
AU  - Balaban, Milica
AU  - Stojanović, Zdenka
AU  - Antić, Vesna
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5362
AB  - The aim of this work was to assume the amount of BPA that can migrate to food packed into the cans coated by epoxy-phenolic lacquer. The assumption was made by determining the amount of BPA which migrates from the inner can coating to different food simulants: 3% acetic acid, 10% ethanol, their mixture (3% acetic acid +10% ethanol), and 50% ethanol. The examined tinplate cans were made by the special requirements of the Serbian Armed Forces. Further, the effect of the sterilization process and the very initial time of storage (15-105 days), on the level of BPA in the canned meatballs in tomato sauce, which are in the regular use of the Serbian Armed Forces, was examined. The BPA content was determined by the high performance liquid chromatography-mass spectrometry (HPLC-MS), and compared with BPA content found in the food simulants.
PB  - Wiley, Hoboken
T2  - Packaging Technology and Science
T1  - Migration of bisphenol a into food simulants and meat rations during initial time of storage
EP  - 82
IS  - 2
SP  - 75
VL  - 33
DO  - 10.1002/pts.2485
ER  - 

@article{
author = "Stojanović, Branislav and Radović, Ljubica and Natić, Dejan and Dodevska, Margarita and Vrastanović-Pavicević, Gordana and Balaban, Milica and Stojanović, Zdenka and Antić, Vesna",
year = "2020",
abstract = "The aim of this work was to assume the amount of BPA that can migrate to food packed into the cans coated by epoxy-phenolic lacquer. The assumption was made by determining the amount of BPA which migrates from the inner can coating to different food simulants: 3% acetic acid, 10% ethanol, their mixture (3% acetic acid +10% ethanol), and 50% ethanol. The examined tinplate cans were made by the special requirements of the Serbian Armed Forces. Further, the effect of the sterilization process and the very initial time of storage (15-105 days), on the level of BPA in the canned meatballs in tomato sauce, which are in the regular use of the Serbian Armed Forces, was examined. The BPA content was determined by the high performance liquid chromatography-mass spectrometry (HPLC-MS), and compared with BPA content found in the food simulants.",
publisher = "Wiley, Hoboken",
journal = "Packaging Technology and Science",
title = "Migration of bisphenol a into food simulants and meat rations during initial time of storage",
pages = "82-75",
number = "2",
volume = "33",
doi = "10.1002/pts.2485"
}

Stojanović, B., Radović, L., Natić, D., Dodevska, M., Vrastanović-Pavicević, G., Balaban, M., Stojanović, Z.,& Antić, V.. (2020). Migration of bisphenol a into food simulants and meat rations during initial time of storage. in Packaging Technology and Science
Wiley, Hoboken., 33(2), 75-82.
https://doi.org/10.1002/pts.2485

Stojanović B, Radović L, Natić D, Dodevska M, Vrastanović-Pavicević G, Balaban M, Stojanović Z, Antić V. Migration of bisphenol a into food simulants and meat rations during initial time of storage. in Packaging Technology and Science. 2020;33(2):75-82.
doi:10.1002/pts.2485 .

Stojanović, Branislav, Radović, Ljubica, Natić, Dejan, Dodevska, Margarita, Vrastanović-Pavicević, Gordana, Balaban, Milica, Stojanović, Zdenka, Antić, Vesna, "Migration of bisphenol a into food simulants and meat rations during initial time of storage" in Packaging Technology and Science, 33, no. 2 (2020):75-82,
https://doi.org/10.1002/pts.2485 . .

TY  - JOUR
AU  - Stojanović, Branislav
AU  - Radović, Ljubica
AU  - Natić, Dejan
AU  - Dodevska, Margarita
AU  - Vrastanović-Pavicević, Gordana
AU  - Balaban, Milica
AU  - Lević, Steva
AU  - Petrović, Tanja
AU  - Antić, Vesna
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5031
AB  - The migration of bisphenol A (BPA) from epoxy-phenolic can coating into canned meat products, produced for the needs of the Serbian Armed Forces, was investigated in this work. The tinplate cans were made according to the special military demands, filled with the beef goulash or the meatballs in tomato sauce, and preserved by sterilization. The structure of internal can coating was analyzed by FTIR spectroscopy. The migration of BPA into content of the cans was investigated after storage under regular conditions in typical military facilities. The samples of beef goulash (BG) produced in 2010-2016, and the meatballs in tomato sauce (MB) produced in 2014-2017 were tested for the presence of BPA. Thereafter, the impact of storage temperature and degree of can damage on BPA migration was examined. Both meat products were thermostated on 20 and 40 degrees C, and BPA level was measured after 3, 6, 9 and 12 months of storage. The level of BPA was determined in the content of undamaged cans, and cans with lower and higher degree of damage. The BPA was extracted from food with acetonitrile and the extracts were purified by QuEChERS procedure. The level of BPA was determined by LC-MS.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products
EP  - 389
IS  - 4
SP  - 377
VL  - 84
DO  - 10.2298/JSC181015100S
ER  - 

@article{
author = "Stojanović, Branislav and Radović, Ljubica and Natić, Dejan and Dodevska, Margarita and Vrastanović-Pavicević, Gordana and Balaban, Milica and Lević, Steva and Petrović, Tanja and Antić, Vesna",
year = "2019",
abstract = "The migration of bisphenol A (BPA) from epoxy-phenolic can coating into canned meat products, produced for the needs of the Serbian Armed Forces, was investigated in this work. The tinplate cans were made according to the special military demands, filled with the beef goulash or the meatballs in tomato sauce, and preserved by sterilization. The structure of internal can coating was analyzed by FTIR spectroscopy. The migration of BPA into content of the cans was investigated after storage under regular conditions in typical military facilities. The samples of beef goulash (BG) produced in 2010-2016, and the meatballs in tomato sauce (MB) produced in 2014-2017 were tested for the presence of BPA. Thereafter, the impact of storage temperature and degree of can damage on BPA migration was examined. Both meat products were thermostated on 20 and 40 degrees C, and BPA level was measured after 3, 6, 9 and 12 months of storage. The level of BPA was determined in the content of undamaged cans, and cans with lower and higher degree of damage. The BPA was extracted from food with acetonitrile and the extracts were purified by QuEChERS procedure. The level of BPA was determined by LC-MS.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products",
pages = "389-377",
number = "4",
volume = "84",
doi = "10.2298/JSC181015100S"
}

Stojanović, B., Radović, L., Natić, D., Dodevska, M., Vrastanović-Pavicević, G., Balaban, M., Lević, S., Petrović, T.,& Antić, V.. (2019). Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 84(4), 377-389.
https://doi.org/10.2298/JSC181015100S

Stojanović B, Radović L, Natić D, Dodevska M, Vrastanović-Pavicević G, Balaban M, Lević S, Petrović T, Antić V. Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2019;84(4):377-389.
doi:10.2298/JSC181015100S .

Stojanović, Branislav, Radović, Ljubica, Natić, Dejan, Dodevska, Margarita, Vrastanović-Pavicević, Gordana, Balaban, Milica, Lević, Steva, Petrović, Tanja, Antić, Vesna, "Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 84, no. 4 (2019):377-389,
https://doi.org/10.2298/JSC181015100S . .

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Rankov, Sofija
AU  - Dodevska, Margarita
AU  - Vukosavljević, Predrag
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5041
AB  - Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.
PB  - Elsevier, Amsterdam
T2  - Thermochimica Acta
T1  - Thermal behaviour and degradation kinetics of apple pomace flours
EP  - 25
SP  - 17
VL  - 673
DO  - 10.1016/j.tca.2019.01.009
ER  - 

@article{
author = "Zlatanović, Snežana and Ostojić, Sanja and Micić, Darko and Rankov, Sofija and Dodevska, Margarita and Vukosavljević, Predrag and Gorjanović, Stanislava",
year = "2019",
abstract = "Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.",
publisher = "Elsevier, Amsterdam",
journal = "Thermochimica Acta",
title = "Thermal behaviour and degradation kinetics of apple pomace flours",
pages = "25-17",
volume = "673",
doi = "10.1016/j.tca.2019.01.009"
}

Zlatanović, S., Ostojić, S., Micić, D., Rankov, S., Dodevska, M., Vukosavljević, P.,& Gorjanović, S.. (2019). Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta
Elsevier, Amsterdam., 673, 17-25.
https://doi.org/10.1016/j.tca.2019.01.009

Zlatanović S, Ostojić S, Micić D, Rankov S, Dodevska M, Vukosavljević P, Gorjanović S. Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta. 2019;673:17-25.
doi:10.1016/j.tca.2019.01.009 .

Zlatanović, Snežana, Ostojić, Sanja, Micić, Darko, Rankov, Sofija, Dodevska, Margarita, Vukosavljević, Predrag, Gorjanović, Stanislava, "Thermal behaviour and degradation kinetics of apple pomace flours" in Thermochimica Acta, 673 (2019):17-25,
https://doi.org/10.1016/j.tca.2019.01.009 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Dodevska, Margarita
AU  - Simić, Milan
AU  - Raičević, Smiljana
AU  - Matović, Violeta
AU  - Đekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5768
AB  - In total 7,351 meat preparations and fresh processed meat products were analyzed from 555
different Serbian meat producers over a 10 year period, 4½ years before and 5½ years after
mandatory HACCP implementation. From the obtained results, it could be concluded that
HACCP has contributed to a better alignment of practices with the legal provisions. The share of
non-compliant samples dropped from 18.6% before HACCP to 8.3% after its mandatory
implementation. Average sulfite concentrations for all categories of meat preparations and fresh
processed meat products decreased by 43%, declining from 33.6 mg kg-1 to 19.3 mg kg-1.
Typical misuse and frequent abuse of sulfites was independent of a season. Application of
HACCP principles in the Serbian meat industry raised awareness about the misuse of sulfites and
contributed to a better control, minimizing exposure to sulfites.
PB  - Taylor & Francis Group
T2  - Food Additives and Contaminants Part B: Surveillance
T1  - A decade of sulfite control in Serbian meat industry and the effect of HACCP
EP  - 53
IS  - 1
SP  - 49
VL  - 11
DO  - 10.1080/19393210.2017.1403492
ER  - 

@article{
author = "Tomašević, Igor and Dodevska, Margarita and Simić, Milan and Raičević, Smiljana and Matović, Violeta and Đekić, Ilija",
year = "2018",
abstract = "In total 7,351 meat preparations and fresh processed meat products were analyzed from 555
different Serbian meat producers over a 10 year period, 4½ years before and 5½ years after
mandatory HACCP implementation. From the obtained results, it could be concluded that
HACCP has contributed to a better alignment of practices with the legal provisions. The share of
non-compliant samples dropped from 18.6% before HACCP to 8.3% after its mandatory
implementation. Average sulfite concentrations for all categories of meat preparations and fresh
processed meat products decreased by 43%, declining from 33.6 mg kg-1 to 19.3 mg kg-1.
Typical misuse and frequent abuse of sulfites was independent of a season. Application of
HACCP principles in the Serbian meat industry raised awareness about the misuse of sulfites and
contributed to a better control, minimizing exposure to sulfites.",
publisher = "Taylor & Francis Group",
journal = "Food Additives and Contaminants Part B: Surveillance",
title = "A decade of sulfite control in Serbian meat industry and the effect of HACCP",
pages = "53-49",
number = "1",
volume = "11",
doi = "10.1080/19393210.2017.1403492"
}

Tomašević, I., Dodevska, M., Simić, M., Raičević, S., Matović, V.,& Đekić, I.. (2018). A decade of sulfite control in Serbian meat industry and the effect of HACCP. in Food Additives and Contaminants Part B: Surveillance
Taylor & Francis Group., 11(1), 49-53.
https://doi.org/10.1080/19393210.2017.1403492

Tomašević I, Dodevska M, Simić M, Raičević S, Matović V, Đekić I. A decade of sulfite control in Serbian meat industry and the effect of HACCP. in Food Additives and Contaminants Part B: Surveillance. 2018;11(1):49-53.
doi:10.1080/19393210.2017.1403492 .

Tomašević, Igor, Dodevska, Margarita, Simić, Milan, Raičević, Smiljana, Matović, Violeta, Đekić, Ilija, "A decade of sulfite control in Serbian meat industry and the effect of HACCP" in Food Additives and Contaminants Part B: Surveillance, 11, no. 1 (2018):49-53,
https://doi.org/10.1080/19393210.2017.1403492 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Dodevska, Margarita
AU  - Simić, Milan
AU  - Raicević, Smiljana
AU  - Matović, Violeta
AU  - Djekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4748
AB  - In total 7351 meat preparations and fresh processed meat products were analysed from 555 different Serbian meat producers over a 10-year period, 4.5 years before and 5.5 years after mandatory Hazard Analysis and Critical Control Points (HACCP) implementation. From the obtained results, it could be concluded that HACCP has contributed to a better alignment of practices with the legal provisions. The share of non-compliant samples dropped from 18.6% before HACCP to 8.3% after its mandatory implementation. Average sulphite concentrations for all categories of meat preparations and fresh processed meat products decreased by 43%, declining from 33.6 to 19.3mg kg(-1). Typical misuse and frequent abuse of sulphites was independent of a season. Application of HACCP principles in the Serbian meat industry raised awareness about the misuse of sulphites and contributed to a better control, minimising exposure to sulphites.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives & Contaminants Part B-Surveillance
T1  - A decade of sulphite control in Serbian meat industry and the effect of HACCP
EP  - 53
IS  - 1
SP  - 49
VL  - 11
DO  - 10.1080/19393210.2017.1403492
ER  - 

@article{
author = "Tomašević, Igor and Dodevska, Margarita and Simić, Milan and Raicević, Smiljana and Matović, Violeta and Djekić, Ilija",
year = "2018",
abstract = "In total 7351 meat preparations and fresh processed meat products were analysed from 555 different Serbian meat producers over a 10-year period, 4.5 years before and 5.5 years after mandatory Hazard Analysis and Critical Control Points (HACCP) implementation. From the obtained results, it could be concluded that HACCP has contributed to a better alignment of practices with the legal provisions. The share of non-compliant samples dropped from 18.6% before HACCP to 8.3% after its mandatory implementation. Average sulphite concentrations for all categories of meat preparations and fresh processed meat products decreased by 43%, declining from 33.6 to 19.3mg kg(-1). Typical misuse and frequent abuse of sulphites was independent of a season. Application of HACCP principles in the Serbian meat industry raised awareness about the misuse of sulphites and contributed to a better control, minimising exposure to sulphites.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives & Contaminants Part B-Surveillance",
title = "A decade of sulphite control in Serbian meat industry and the effect of HACCP",
pages = "53-49",
number = "1",
volume = "11",
doi = "10.1080/19393210.2017.1403492"
}

Tomašević, I., Dodevska, M., Simić, M., Raicević, S., Matović, V.,& Djekić, I.. (2018). A decade of sulphite control in Serbian meat industry and the effect of HACCP. in Food Additives & Contaminants Part B-Surveillance
Taylor & Francis Ltd, Abingdon., 11(1), 49-53.
https://doi.org/10.1080/19393210.2017.1403492

Tomašević I, Dodevska M, Simić M, Raicević S, Matović V, Djekić I. A decade of sulphite control in Serbian meat industry and the effect of HACCP. in Food Additives & Contaminants Part B-Surveillance. 2018;11(1):49-53.
doi:10.1080/19393210.2017.1403492 .

Tomašević, Igor, Dodevska, Margarita, Simić, Milan, Raicević, Smiljana, Matović, Violeta, Djekić, Ilija, "A decade of sulphite control in Serbian meat industry and the effect of HACCP" in Food Additives & Contaminants Part B-Surveillance, 11, no. 1 (2018):49-53,
https://doi.org/10.1080/19393210.2017.1403492 . .

TY  - JOUR
AU  - Janosević, B.
AU  - Dolijanović, Željko
AU  - Dragičević, Vesna
AU  - Simić, M.
AU  - Dodevska, Margarita
AU  - Djordjević, S.
AU  - Moravčević, Djordje
AU  - Miodragović, Rajko
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4511
AB  - This research aimed to determine the effects of different cover crops and application of bio-fertilizer on dynamic of nitrogen in the soil and sweet maize yield. Also, we evaluated the effect of fall-winter species (common vetch, field pea, winter oats, fodder kale) and a mixture of vetch and field pea with oats used as cover crops, as such as dead organic mulch and traditional variant, without coverage on biomass, chlorophyll and protein content in leaves and grain of main crop. Biomass production and N uptake by cover crops ranged from 4.25 to 90.20 kg ha(-1) and from 0.34 to 133.80 kg ha(-1) N, respectively, depending on cover crop type. At harvest soil nitrate content in treatments with cover crops was 50-90% lower than in the control, reducing spring N leaching risk. Residual mineral N significantly increased with application of microbiological fertilizer. The chlorophyll content of the main crop was significantly lower in treatments without cover crops. Consequently, sweet maize yield was the highest in fodder kale and field pea (7263.83 and 7177.27 kg ha(-1)) treatments, but the smallest in winter oat and common vetch (6802.47 and 6184.14 kg ha(-1)). In terms of all investigated traits, particularly grain yield, cover crops and microbiological fertilizer expressed more efficiency in the dry year. It could be concluded that N content should be controlled effectively by sowing main crops after planting of cover crops in biological farming systems in a semiarid region.
PB  - Gorgan Univ Agricultural Sciences And Natural Resources
T2  - International Journal of Plant Production
T1  - Cover crop effects on the fate of N in sweet maize (Zea mays L. saccharata Sturt.) production in a semiarid region
EP  - 294
IS  - 2
SP  - 285
VL  - 11
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4511
ER  - 

@article{
author = "Janosević, B. and Dolijanović, Željko and Dragičević, Vesna and Simić, M. and Dodevska, Margarita and Djordjević, S. and Moravčević, Djordje and Miodragović, Rajko",
year = "2017",
abstract = "This research aimed to determine the effects of different cover crops and application of bio-fertilizer on dynamic of nitrogen in the soil and sweet maize yield. Also, we evaluated the effect of fall-winter species (common vetch, field pea, winter oats, fodder kale) and a mixture of vetch and field pea with oats used as cover crops, as such as dead organic mulch and traditional variant, without coverage on biomass, chlorophyll and protein content in leaves and grain of main crop. Biomass production and N uptake by cover crops ranged from 4.25 to 90.20 kg ha(-1) and from 0.34 to 133.80 kg ha(-1) N, respectively, depending on cover crop type. At harvest soil nitrate content in treatments with cover crops was 50-90% lower than in the control, reducing spring N leaching risk. Residual mineral N significantly increased with application of microbiological fertilizer. The chlorophyll content of the main crop was significantly lower in treatments without cover crops. Consequently, sweet maize yield was the highest in fodder kale and field pea (7263.83 and 7177.27 kg ha(-1)) treatments, but the smallest in winter oat and common vetch (6802.47 and 6184.14 kg ha(-1)). In terms of all investigated traits, particularly grain yield, cover crops and microbiological fertilizer expressed more efficiency in the dry year. It could be concluded that N content should be controlled effectively by sowing main crops after planting of cover crops in biological farming systems in a semiarid region.",
publisher = "Gorgan Univ Agricultural Sciences And Natural Resources",
journal = "International Journal of Plant Production",
title = "Cover crop effects on the fate of N in sweet maize (Zea mays L. saccharata Sturt.) production in a semiarid region",
pages = "294-285",
number = "2",
volume = "11",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4511"
}

Janosević, B., Dolijanović, Ž., Dragičević, V., Simić, M., Dodevska, M., Djordjević, S., Moravčević, D.,& Miodragović, R.. (2017). Cover crop effects on the fate of N in sweet maize (Zea mays L. saccharata Sturt.) production in a semiarid region. in International Journal of Plant Production
Gorgan Univ Agricultural Sciences And Natural Resources., 11(2), 285-294.
https://hdl.handle.net/21.15107/rcub_agrospace_4511

Janosević B, Dolijanović Ž, Dragičević V, Simić M, Dodevska M, Djordjević S, Moravčević D, Miodragović R. Cover crop effects on the fate of N in sweet maize (Zea mays L. saccharata Sturt.) production in a semiarid region. in International Journal of Plant Production. 2017;11(2):285-294.
https://hdl.handle.net/21.15107/rcub_agrospace_4511 .

Janosević, B., Dolijanović, Željko, Dragičević, Vesna, Simić, M., Dodevska, Margarita, Djordjević, S., Moravčević, Djordje, Miodragović, Rajko, "Cover crop effects on the fate of N in sweet maize (Zea mays L. saccharata Sturt.) production in a semiarid region" in International Journal of Plant Production, 11, no. 2 (2017):285-294,
https://hdl.handle.net/21.15107/rcub_agrospace_4511 .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Dodevska, Margarita
AU  - Simić, Milan
AU  - Raicević, Smiljana
AU  - Matović, Violeta
AU  - Djekić, Ilija
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4488
PB  - Elsevier Sci Ltd, Oxford
T2  - Meat Science
T1  - The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation
EP  - 78
SP  - 76
VL  - 134
DO  - 10.1016/j.meatsci.2017.07.020
ER  - 

@article{
author = "Tomašević, Igor and Dodevska, Margarita and Simić, Milan and Raicević, Smiljana and Matović, Violeta and Djekić, Ilija",
year = "2017",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Meat Science",
title = "The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation",
pages = "78-76",
volume = "134",
doi = "10.1016/j.meatsci.2017.07.020"
}

Tomašević, I., Dodevska, M., Simić, M., Raicević, S., Matović, V.,& Djekić, I.. (2017). The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation. in Meat Science
Elsevier Sci Ltd, Oxford., 134, 76-78.
https://doi.org/10.1016/j.meatsci.2017.07.020

Tomašević I, Dodevska M, Simić M, Raicević S, Matović V, Djekić I. The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation. in Meat Science. 2017;134:76-78.
doi:10.1016/j.meatsci.2017.07.020 .

Tomašević, Igor, Dodevska, Margarita, Simić, Milan, Raicević, Smiljana, Matović, Violeta, Djekić, Ilija, "The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation" in Meat Science, 134 (2017):76-78,
https://doi.org/10.1016/j.meatsci.2017.07.020 . .