Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days

por Popov-Raljić, Jovanka V., Laličić-Petronijević, Jovanka G.
Publicado 2009

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

por Popov-Raljić, Jovanka V., Mastilović, Jasna S., Laličić-Petronijević, Jovanka G., Popov, Vladimir S.
Publicado 2009

Sensory Evaluation of Pralines Containing Different Honey Products

por Popov-Raljić, Jovanka V., Laličić-Petronijević, Jovanka G., Georgijev, Aneta S., Popov, Vladimir S., Mladenović, Mića A.
Publicado 2010

Color Changes of UHT Milk During Storage

por Popov-Raljić, Jovanka V., Lakić, Nada S., Laličić-Petronijević, Jovanka G., Barać, Miroljub B., Sikimić, Višnja M.
Publicado 2008