Уноси

QUALITY OF TRADITIONAL HERZEGOVINIAN GOAT CHEESE WITH RIPENING IN ANIMAL SKIN (SIR IZ MIJEHA) (2025)

Д. Савановић, А. Велемир, А. Савић, Ј. Савановић, Ј. Кучинар, QUALITY OF TRADITIONAL HERZEGOVINIAN GOAT CHEESE WITH RIPENING IN ANIMAL SKIN (SIR IZ MIJEHA), Veterinarski žurnal Republike Srpske, Vol. 25, No. 1-2, pp. 118 - 134, 2025

SAGE ESSENTIAL OIL EXHIBITS ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITY IN CHICKEN-COOKED SAUSAGES (2025)

B. Šojić, S. Škaljac, M. Jokanović, B. Pavlić, E. Ivanišova, M. Božikova, D. Savanović, M. Binczarski, SAGE ESSENTIAL OIL EXHIBITS ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITY IN CHICKEN-COOKED SAUSAGES, Casopis za procesnu tehniku i energetiku u poljoprivredi PTEP, Vol. 29, No. 1, pp. 1 - 5, 2025

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, 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, 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

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

Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis (2018)

R. Grujić, D. Savanović, Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis, Foods and Raw Materials, Vol. 6, No. 2, pp. 421 - 428, 2018

EFIKASNOST HACCP SISTEMA U KONTROLI MIKROBIOLOŠKIH OPASNOSTI U PROIZVODNJI DIMLJENE PASTRMKE (ONCORHYNCHUS MYKISS) (2018)

С. Мандић, D. Savanović, А. Велемир, V. Marjanović, EFIKASNOST HACCP SISTEMA U KONTROLI MIKROBIOLOŠKIH OPASNOSTI U PROIZVODNJI DIMLJENE PASTRMKE (ONCORHYNCHUS MYKISS), Veterinarski žurnal Republike Srpske, Vol. 18, No. 2, pp. 297 - 325, 2018

Potential of pumpkin oil cake protein isolate in production of millet bread (2018)

J. Tomić, A. Torbica, M. Belović, L. Popović, J. Čakarević, D. Savanović, A. Novaković, K. Mocko Blažek, Potential of pumpkin oil cake protein isolate in production of millet bread, Food and Feed Research, Vol. 45, No. 2, pp. 139 - 147, 2018

Utilization of apple pomace coextruded with corn grits in sponge cake creation (2018)

A. Torbica, J. Tomić, D. Savanović, B. Pajin, J. Petrović, I. Lončarević, A. Fišteš, K. Mocko Blažek, Utilization of apple pomace coextruded with corn grits in sponge cake creation, Food and Feed Research, Vol. 45, No. 2, pp. 149 - 157, 2018

Biochemical changes in myofibrillar and sarcoplasmatic meat proteins at different freezing rates (2019)

B. Bodiroga, L. Vasiljević, D. Vujadinović, D. Savanović, V. Tomović, Biochemical changes in myofibrillar and sarcoplasmatic meat proteins at different freezing rates, JOURNAL OF ENGINEERING AND PROCESSING MANAGEMENT, Vol. 11, No. 2, pp. 117 - 122, 2019