TY  - JOUR
AU  - Čobanović, Nikola
AU  - Novaković, Saša
AU  - Tomašević, Igor
AU  - Karabasil, Nedjeljko
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5951
AB  - This study investigated the interactive effects of weather conditions, transportation time and loading density on carcass damages and meat quality traits of market-weight pigs under commercial conditions. The following pork quality parameters were measured: pH and temperature; colour; drip, thawing and cooking loss; and textural traits. Pigs were assigned to one of eight groups arranged in a 2×2×2 factorial design according to the weather conditions (hot and cold), transportation time (short and long) and loading density (high and low). A three-way ANOVA and Tukey's post-test (multiple comparisons) were performed to assess the differences between groups in examined pork quality traits. Pigs exposed to short transportation (∼ 20min) at high loading density (0.29m2/100kg) during hot weather conditions produced meat with the lowest initial and ultimate meat pH value and sensory colour scores, and the highest initial temperature and the occurrence of pale, soft and exudative pork. The occurrence of pale, soft and exudative pork was reduced 5-fold during hot weather conditions when pigs were exposed to longer transportation (∼ 210min) and low loading density (0.53m2/100kg). Pigs exposed to short transportation (∼ 20min) at high loading density (0.41m2/100kg) during cold weather conditions produced the highest quality pork (the highest percentage of red, firm and non-exudative pork) characterised by lowest drip loss and b-value and the highest sensory colour scores. The highest percentages of carcass damages were recorded in pigs exposed to both low (0.50m2/100kg) and high (0.33m2/100kg) loading density during long transportation (∼ 210min) in cold weather conditions. In conclusion, weather conditions and loading density are of greater importance for the occurrence of carcass damages and pork quality variation than transportation time.
PB  - Copernicus GmbH
T2  - Archives Animal Breeding
T1  - Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs
EP  - 435
IS  - 2
SP  - 425
VL  - 64
DO  - 10.5194/aab-64-425-2021
ER  - 

@article{
author = "Čobanović, Nikola and Novaković, Saša and Tomašević, Igor and Karabasil, Nedjeljko",
year = "2021",
abstract = "This study investigated the interactive effects of weather conditions, transportation time and loading density on carcass damages and meat quality traits of market-weight pigs under commercial conditions. The following pork quality parameters were measured: pH and temperature; colour; drip, thawing and cooking loss; and textural traits. Pigs were assigned to one of eight groups arranged in a 2×2×2 factorial design according to the weather conditions (hot and cold), transportation time (short and long) and loading density (high and low). A three-way ANOVA and Tukey's post-test (multiple comparisons) were performed to assess the differences between groups in examined pork quality traits. Pigs exposed to short transportation (∼ 20min) at high loading density (0.29m2/100kg) during hot weather conditions produced meat with the lowest initial and ultimate meat pH value and sensory colour scores, and the highest initial temperature and the occurrence of pale, soft and exudative pork. The occurrence of pale, soft and exudative pork was reduced 5-fold during hot weather conditions when pigs were exposed to longer transportation (∼ 210min) and low loading density (0.53m2/100kg). Pigs exposed to short transportation (∼ 20min) at high loading density (0.41m2/100kg) during cold weather conditions produced the highest quality pork (the highest percentage of red, firm and non-exudative pork) characterised by lowest drip loss and b-value and the highest sensory colour scores. The highest percentages of carcass damages were recorded in pigs exposed to both low (0.50m2/100kg) and high (0.33m2/100kg) loading density during long transportation (∼ 210min) in cold weather conditions. In conclusion, weather conditions and loading density are of greater importance for the occurrence of carcass damages and pork quality variation than transportation time.",
publisher = "Copernicus GmbH",
journal = "Archives Animal Breeding",
title = "Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs",
pages = "435-425",
number = "2",
volume = "64",
doi = "10.5194/aab-64-425-2021"
}

Čobanović, N., Novaković, S., Tomašević, I.,& Karabasil, N.. (2021). Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs. in Archives Animal Breeding
Copernicus GmbH., 64(2), 425-435.
https://doi.org/10.5194/aab-64-425-2021

Čobanović N, Novaković S, Tomašević I, Karabasil N. Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs. in Archives Animal Breeding. 2021;64(2):425-435.
doi:10.5194/aab-64-425-2021 .

Čobanović, Nikola, Novaković, Saša, Tomašević, Igor, Karabasil, Nedjeljko, "Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs" in Archives Animal Breeding, 64, no. 2 (2021):425-435,
https://doi.org/10.5194/aab-64-425-2021 . .

TY  - JOUR
AU  - Janković, L.J.
AU  - Petrujkić, Branko
AU  - Aleksić, N.
AU  - Vucinić, M.
AU  - Teodorović, R.
AU  - Karabasil, Nedjeljko
AU  - Relić, Renata
AU  - Drasković, V.
AU  - Nenadović, K.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5400
AB  - The aim of the research was to evaluate the carcass characteristics and meat quality from chickens fed on diets in which fish meal was substituted with raw earthworms (Lumbricus rubellus) or earthworm meal. In the trial which lasted 42-days, 100 one-day-old Hybro broilers were divided into the control and three experimental groups. The control group was fed on standard broiler feed, the first (E-I) and the second experimental groups (E-II) were fed a diet in which 50% or 100% of fish meal was substituted with earthworm meal, respectively, whilst the third group (E-III) consumed feed without fish meal, but was given raw chopped earthworms ad libitum from day 1 to day 42. The replacement of fish meal with fresh earthworms resulted in significantly lower carcass weights in the E-III group in comparison with the control group (p lt 0.05). The differences in drumstick, thigh and breast meat share relative to the carcass mass were not significant (p>0.05). The lowest fat content in thigh and breast meat was in the group in which fish meal was replaced with earthworm meal. The lightness (L*) of thigh and breast meat was highest in the broilers fed fresh earthworms ad libitum. No significant differences in pH value were detected between the experimental groups (p>0.05). The most consumer acceptable were drumstick samples from E-II group and the least acceptable samples from the control group. Earthworm meal may be considered an adequate substitute for fish meal in broiler chickens' diet since it does not impair the production performance, carcass yield and meat quality.
PB  - Hellenic Veterinary Medical Soc, Athens
T2  - Journal of the Hellenic Veterinary Medical Society
T1  - Carcass characteristics and meat quality of broilers fed on earthworm (Lumbricus rubellus) meal
EP  - 2040
IS  - 1
SP  - 2031
VL  - 71
DO  - 10.12681/jhvms.22953
ER  - 

@article{
author = "Janković, L.J. and Petrujkić, Branko and Aleksić, N. and Vucinić, M. and Teodorović, R. and Karabasil, Nedjeljko and Relić, Renata and Drasković, V. and Nenadović, K.",
year = "2020",
abstract = "The aim of the research was to evaluate the carcass characteristics and meat quality from chickens fed on diets in which fish meal was substituted with raw earthworms (Lumbricus rubellus) or earthworm meal. In the trial which lasted 42-days, 100 one-day-old Hybro broilers were divided into the control and three experimental groups. The control group was fed on standard broiler feed, the first (E-I) and the second experimental groups (E-II) were fed a diet in which 50% or 100% of fish meal was substituted with earthworm meal, respectively, whilst the third group (E-III) consumed feed without fish meal, but was given raw chopped earthworms ad libitum from day 1 to day 42. The replacement of fish meal with fresh earthworms resulted in significantly lower carcass weights in the E-III group in comparison with the control group (p lt 0.05). The differences in drumstick, thigh and breast meat share relative to the carcass mass were not significant (p>0.05). The lowest fat content in thigh and breast meat was in the group in which fish meal was replaced with earthworm meal. The lightness (L*) of thigh and breast meat was highest in the broilers fed fresh earthworms ad libitum. No significant differences in pH value were detected between the experimental groups (p>0.05). The most consumer acceptable were drumstick samples from E-II group and the least acceptable samples from the control group. Earthworm meal may be considered an adequate substitute for fish meal in broiler chickens' diet since it does not impair the production performance, carcass yield and meat quality.",
publisher = "Hellenic Veterinary Medical Soc, Athens",
journal = "Journal of the Hellenic Veterinary Medical Society",
title = "Carcass characteristics and meat quality of broilers fed on earthworm (Lumbricus rubellus) meal",
pages = "2040-2031",
number = "1",
volume = "71",
doi = "10.12681/jhvms.22953"
}

Janković, L.J., Petrujkić, B., Aleksić, N., Vucinić, M., Teodorović, R., Karabasil, N., Relić, R., Drasković, V.,& Nenadović, K.. (2020). Carcass characteristics and meat quality of broilers fed on earthworm (Lumbricus rubellus) meal. in Journal of the Hellenic Veterinary Medical Society
Hellenic Veterinary Medical Soc, Athens., 71(1), 2031-2040.
https://doi.org/10.12681/jhvms.22953

Janković L, Petrujkić B, Aleksić N, Vucinić M, Teodorović R, Karabasil N, Relić R, Drasković V, Nenadović K. Carcass characteristics and meat quality of broilers fed on earthworm (Lumbricus rubellus) meal. in Journal of the Hellenic Veterinary Medical Society. 2020;71(1):2031-2040.
doi:10.12681/jhvms.22953 .

Janković, L.J., Petrujkić, Branko, Aleksić, N., Vucinić, M., Teodorović, R., Karabasil, Nedjeljko, Relić, Renata, Drasković, V., Nenadović, K., "Carcass characteristics and meat quality of broilers fed on earthworm (Lumbricus rubellus) meal" in Journal of the Hellenic Veterinary Medical Society, 71, no. 1 (2020):2031-2040,
https://doi.org/10.12681/jhvms.22953 . .

TY  - JOUR
AU  - Matović, Kazimir
AU  - Misić, Dušan
AU  - Karabasil, Nedjeljko
AU  - Nedić, Nebojša
AU  - Dmitrić, Marko
AU  - Jevtić, Goran
AU  - Ćirić, Jelena
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5064
AB  - A total of 61 honey bees from different regions of the Republic of Serbia were analyzed for Clostridium botulinum (C. botulinum) spores. The microbiological methods and molecular methods (multiplex PCR/mPCR and PCR method) were utilized to examine multiple subunits of each honey bees samples. The C. botulinum spores in PCR-positive samples were estimated by the most probable number method (MPN). The presence of C. botulinum spores, by applying mPCR and PCR methods, was detected in 1 of the 61 honey bees (1.64%). Using MPN method, the number of spores in positive sample was 110/kg. Detection of C. botulinum spores directly from untreated honey bees, without prior enrichment, is impossible by applying PCR. Using conventional microbiological methods, detection of C. botulinum spores in dead honey bees is not possible without preenrichment. Therefore, conventional, microbiological methods are not suitable for the detection of C. botulinum spores in honey bees. In order to detect C. botulinum spores in honey bees using PCR methods, due to the small and/or unequal distribution of spores in the samples, it is desirable to use multiple subunits/replicates for each sample examined.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Apicultural Research
T1  - Clostridium botulinum spores in European honey bees from Serbia
EP  - 426
IS  - 3
SP  - 420
VL  - 58
DO  - 10.1080/00218839.2018.1560654
ER  - 

@article{
author = "Matović, Kazimir and Misić, Dušan and Karabasil, Nedjeljko and Nedić, Nebojša and Dmitrić, Marko and Jevtić, Goran and Ćirić, Jelena",
year = "2019",
abstract = "A total of 61 honey bees from different regions of the Republic of Serbia were analyzed for Clostridium botulinum (C. botulinum) spores. The microbiological methods and molecular methods (multiplex PCR/mPCR and PCR method) were utilized to examine multiple subunits of each honey bees samples. The C. botulinum spores in PCR-positive samples were estimated by the most probable number method (MPN). The presence of C. botulinum spores, by applying mPCR and PCR methods, was detected in 1 of the 61 honey bees (1.64%). Using MPN method, the number of spores in positive sample was 110/kg. Detection of C. botulinum spores directly from untreated honey bees, without prior enrichment, is impossible by applying PCR. Using conventional microbiological methods, detection of C. botulinum spores in dead honey bees is not possible without preenrichment. Therefore, conventional, microbiological methods are not suitable for the detection of C. botulinum spores in honey bees. In order to detect C. botulinum spores in honey bees using PCR methods, due to the small and/or unequal distribution of spores in the samples, it is desirable to use multiple subunits/replicates for each sample examined.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Apicultural Research",
title = "Clostridium botulinum spores in European honey bees from Serbia",
pages = "426-420",
number = "3",
volume = "58",
doi = "10.1080/00218839.2018.1560654"
}

Matović, K., Misić, D., Karabasil, N., Nedić, N., Dmitrić, M., Jevtić, G.,& Ćirić, J.. (2019). Clostridium botulinum spores in European honey bees from Serbia. in Journal of Apicultural Research
Taylor & Francis Ltd, Abingdon., 58(3), 420-426.
https://doi.org/10.1080/00218839.2018.1560654

Matović K, Misić D, Karabasil N, Nedić N, Dmitrić M, Jevtić G, Ćirić J. Clostridium botulinum spores in European honey bees from Serbia. in Journal of Apicultural Research. 2019;58(3):420-426.
doi:10.1080/00218839.2018.1560654 .

Matović, Kazimir, Misić, Dušan, Karabasil, Nedjeljko, Nedić, Nebojša, Dmitrić, Marko, Jevtić, Goran, Ćirić, Jelena, "Clostridium botulinum spores in European honey bees from Serbia" in Journal of Apicultural Research, 58, no. 3 (2019):420-426,
https://doi.org/10.1080/00218839.2018.1560654 . .

TY  - CONF
AU  - Tomašević, Igor
AU  - Tomović, Vladimir
AU  - Milovanović, Bojana
AU  - Lorenzo, José M.
AU  - Djordjević, Vesna
AU  - Karabasil, Nedjeljko
AU  - Đekić, Ilija
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5019
PB  - Elsevier Sci Ltd, Oxford
C3  - Meat Science
T1  - Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties
EP  - 12
SP  - 5
VL  - 148
DO  - 10.1016/j.meatsci.2018.09.015
ER  - 

@conference{
author = "Tomašević, Igor and Tomović, Vladimir and Milovanović, Bojana and Lorenzo, José M. and Djordjević, Vesna and Karabasil, Nedjeljko and Đekić, Ilija",
year = "2019",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Meat Science",
title = "Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties",
pages = "12-5",
volume = "148",
doi = "10.1016/j.meatsci.2018.09.015"
}

Tomašević, I., Tomović, V., Milovanović, B., Lorenzo, J. M., Djordjević, V., Karabasil, N.,& Đekić, I.. (2019). Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties. in Meat Science
Elsevier Sci Ltd, Oxford., 148, 5-12.
https://doi.org/10.1016/j.meatsci.2018.09.015

Tomašević I, Tomović V, Milovanović B, Lorenzo JM, Djordjević V, Karabasil N, Đekić I. Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties. in Meat Science. 2019;148:5-12.
doi:10.1016/j.meatsci.2018.09.015 .

Tomašević, Igor, Tomović, Vladimir, Milovanović, Bojana, Lorenzo, José M., Djordjević, Vesna, Karabasil, Nedjeljko, Đekić, Ilija, "Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties" in Meat Science, 148 (2019):5-12,
https://doi.org/10.1016/j.meatsci.2018.09.015 . .

TY  - JOUR
AU  - Karabasil, Nedjeljko
AU  - Bosković, Tamara
AU  - Tomašević, Igor
AU  - Vasilev, Dragan
AU  - Dimitrijević, Mirjana
AU  - Katanić, Nenad
AU  - Antić, Dragan
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4673
AB  - The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta Veterinaria-Beograd
T1  - Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives
EP  - 390
IS  - 4
SP  - 373
VL  - 68
DO  - 10.2478/acve-2018-0031
ER  - 

@article{
author = "Karabasil, Nedjeljko and Bosković, Tamara and Tomašević, Igor and Vasilev, Dragan and Dimitrijević, Mirjana and Katanić, Nenad and Antić, Dragan",
year = "2018",
abstract = "The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta Veterinaria-Beograd",
title = "Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives",
pages = "390-373",
number = "4",
volume = "68",
doi = "10.2478/acve-2018-0031"
}

Karabasil, N., Bosković, T., Tomašević, I., Vasilev, D., Dimitrijević, M., Katanić, N.,& Antić, D.. (2018). Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives. in Acta Veterinaria-Beograd
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 68(4), 373-390.
https://doi.org/10.2478/acve-2018-0031

Karabasil N, Bosković T, Tomašević I, Vasilev D, Dimitrijević M, Katanić N, Antić D. Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives. in Acta Veterinaria-Beograd. 2018;68(4):373-390.
doi:10.2478/acve-2018-0031 .

Karabasil, Nedjeljko, Bosković, Tamara, Tomašević, Igor, Vasilev, Dragan, Dimitrijević, Mirjana, Katanić, Nenad, Antić, Dragan, "Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives" in Acta Veterinaria-Beograd, 68, no. 4 (2018):373-390,
https://doi.org/10.2478/acve-2018-0031 . .

TY  - JOUR
AU  - Baltić, Milan Ž.
AU  - Dokmanović, Marija
AU  - Karabasil, Nedjeljko
AU  - Hristov, Slavča
AU  - Marković, Radmila
AU  - Glamočlija, Nataša
AU  - Todorović, Milica
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2925
AB  - Since pigs spend some time in a lairage, it is necessary to pay attention to the conditions in which animals are, and which affect the welfare and meat quality of pigs. In practice, lairage time differs, but it is recommended to be 2-3 hours. Too short lairage time adversely affects pork quality because meat has a lower pH, higher temperature, lower WHC, brighter color, which is recognized as PSE meat. On the other hand, too long lairage time also is not desirable, due to increased incidence of damaged carcasses and DFD meat. Therefore, it is necessary to know and follow recommendations regarding lairage conditions and time in order to save and enhance welfare and meat quality of pigs. .
AB  - Kako svinje borave određeno vreme u stočnom depou, neophodno je obratiti pažnju na uslove u kojima se životinje nalaze, a koji utiču na dobrobit i kvalitet mesa svinja. U praksi se razlikuje vreme boravka svinja u stočnom depou, ali preporučuje se da bude 2-3 sata. Suviše kratko vreme boravka nepovoljno se odražava na kvalitet mesa svinja, zato što takvo meso ima nižu pH vrednost, višu temperaturu, slabiju SVV, svetliju boju, što se prepoznaje kao BMV meso. Sa druge strane, dugo vreme boravka u stočnom depou takođe nije poželjno, jer su trupovi više oštećeni usled ozleda, a meso se često klasifikuje kao TČS. Stoga, neophodno je poznavati i poštovati preporuke vezane za uslove i dužinu boravka u stočnom depou kako bi se očuvali, ali i poboljšali dobrobit i kvalitet mesa svinja. .
PB  - Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Savremena poljoprivreda
T1  - Effects of lairage conditions and time on pork quality: A review
T1  - Uslovi i dužina boravka u stočnom depou i njihov značaj za kvalitet mesa svinja
EP  - 145
IS  - 1-2
SP  - 138
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2925
ER  - 

@article{
author = "Baltić, Milan Ž. and Dokmanović, Marija and Karabasil, Nedjeljko and Hristov, Slavča and Marković, Radmila and Glamočlija, Nataša and Todorović, Milica",
year = "2012",
abstract = "Since pigs spend some time in a lairage, it is necessary to pay attention to the conditions in which animals are, and which affect the welfare and meat quality of pigs. In practice, lairage time differs, but it is recommended to be 2-3 hours. Too short lairage time adversely affects pork quality because meat has a lower pH, higher temperature, lower WHC, brighter color, which is recognized as PSE meat. On the other hand, too long lairage time also is not desirable, due to increased incidence of damaged carcasses and DFD meat. Therefore, it is necessary to know and follow recommendations regarding lairage conditions and time in order to save and enhance welfare and meat quality of pigs. ., Kako svinje borave određeno vreme u stočnom depou, neophodno je obratiti pažnju na uslove u kojima se životinje nalaze, a koji utiču na dobrobit i kvalitet mesa svinja. U praksi se razlikuje vreme boravka svinja u stočnom depou, ali preporučuje se da bude 2-3 sata. Suviše kratko vreme boravka nepovoljno se odražava na kvalitet mesa svinja, zato što takvo meso ima nižu pH vrednost, višu temperaturu, slabiju SVV, svetliju boju, što se prepoznaje kao BMV meso. Sa druge strane, dugo vreme boravka u stočnom depou takođe nije poželjno, jer su trupovi više oštećeni usled ozleda, a meso se često klasifikuje kao TČS. Stoga, neophodno je poznavati i poštovati preporuke vezane za uslove i dužinu boravka u stočnom depou kako bi se očuvali, ali i poboljšali dobrobit i kvalitet mesa svinja. .",
publisher = "Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Savremena poljoprivreda",
title = "Effects of lairage conditions and time on pork quality: A review, Uslovi i dužina boravka u stočnom depou i njihov značaj za kvalitet mesa svinja",
pages = "145-138",
number = "1-2",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2925"
}

Baltić, M. Ž., Dokmanović, M., Karabasil, N., Hristov, S., Marković, R., Glamočlija, N.,& Todorović, M.. (2012). Effects of lairage conditions and time on pork quality: A review. in Savremena poljoprivreda
Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 61(1-2), 138-145.
https://hdl.handle.net/21.15107/rcub_agrospace_2925

Baltić MŽ, Dokmanović M, Karabasil N, Hristov S, Marković R, Glamočlija N, Todorović M. Effects of lairage conditions and time on pork quality: A review. in Savremena poljoprivreda. 2012;61(1-2):138-145.
https://hdl.handle.net/21.15107/rcub_agrospace_2925 .

Baltić, Milan Ž., Dokmanović, Marija, Karabasil, Nedjeljko, Hristov, Slavča, Marković, Radmila, Glamočlija, Nataša, Todorović, Milica, "Effects of lairage conditions and time on pork quality: A review" in Savremena poljoprivreda, 61, no. 1-2 (2012):138-145,
https://hdl.handle.net/21.15107/rcub_agrospace_2925 .