Vladimir Tomovic
Vladimir Tomovic
University of Novi Sad and University of Donja Gorica
Verified email at uns.ac.rs
Cited by
Cited by
Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia)
VM Tomović, LS Petrović, MS Tomović, ŽS Kevrešan, NR Džinić
Food Chemistry 124 (1), 342-348, 2011
The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs
M Dokmanović, A Velarde, V Tomović, N Glamočlija, R Marković, J Janjić, ...
Meat science 98 (2), 220-226, 2014
Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia
S Škaljac, L Petrović, T Tasić, P Ikonić, M Jokanović, V Tomović, N Džinić, ...
Food Control 40, 12-18, 2014
Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage
B Šojić, V Tomović, S Kocić-Tanackov, S Škaljac, P Ikonić, N Džinić, ...
Food Control 54, 282-286, 2015
Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása
N Krkić, B Šojić, V Lazić, L Petrović, A Mandić, I Sedej, V Tomović
Meat science 93 (3), 767-770, 2013
Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice
T Tasić, P Ikonić, A Mandić, M Jokanović, V Tomović, S Savatić, L Petrović
Food Control 23 (1), 107-112, 2012
Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle
VM Tomović, LS Petrović, NR Džinić
Meat Science 80 (4), 1188-1193, 2008
Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus
VM Tomović, MR Jokanović, LS Petrović, MS Tomović, TA Tasić, ...
Meat Science 93 (1), 46-52, 2013
Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage)
PM Ikonić, LS Petrović, TA Tasić, NR Džinić, MR Jokanović, VM Tomović
Acta periodica technologica, 19-31, 2010
Effect of chitosan–caraway coating on lipid oxidation of traditional dry fermented sausage
N Krkić, B Šojić, V Lazić, L Petrović, A Mandić, I Sedej, V Tomović, ...
Food Control 32 (2), 719-723, 2013
The utilisation of grapeseed oil in improving the quality of dry fermented sausages
S Stajić, D Živković, V Tomović, V Nedović, M Perunović, N Kovjanić, ...
International journal of food science & technology 49 (11), 2356-2363, 2014
Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties
I Tomasević, V Tomović, B Milovanović, J Lorenzo, V Đorđević, ...
Meat Science 148, 5-12, 2019
Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”
S Škaljac, M Jokanović, V Tomović, M Ivić, T Tasić, P Ikonić, B Šojić, ...
LWT 87, 158-162, 2018
A joined rock magnetic and colorimetric perspective on the Late Pleistocene climate of Orlovat loess site (Northern Serbia)
T Lukić, B Basarin, B Buggle, SB Markovič, VM Tomović, JP Raljič, ...
Quaternary International 334, 179-188, 2014
Parametri i kriterijumi za ocenu kvaliteta polutki i mesa svinja
L Petrović, V Tomović, N Džinić, T Tasić, P Ikonić
Tehnologija mesa 50 (1), 2, 2009
Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage
BV Šojić, LS Petrović, AI Mandić, IJ Sedej, NR Džinić, VM Tomović, ...
Hemijska industrija 68 (1), 27-34, 2014
Uticaj selekcije i višerasnog ukrštanja svinja na kvalitet polutki i tehnološki, nutritivni i senzorni kvalitet mesa: magistarski rad
VM Tomović, L Petrović, V Vidović, R Grujić
Quality and safety standardization of traditional fermented sausages.
L Petrović, N Džinić, P Ikonić, T Tasić, V Tomović
Tehnologija mesa 52 (2), 234-244, 2011
The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork …
B Šojić, B Pavlić, Z Zeković, V Tomović, P Ikonić, S Kocić-Tanackov, ...
LWT 89, 749-755, 2018
Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages
B Šojić, V Tomović, M Jokanović, P Ikonić, N Džinić, S Kocić-Tanackov, ...
Czech Journal of Food Sciences 35 (3), 189-193, 2017
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