MICROBIOLOGICAL QUALITY AND THE MOST COMMON FOOD CONTAMINANTS
Gordana Zavišić, Slavica Ristić, Branka Petković, Drina Janković
doi: 10.7251/ZSAN2302261Z
SURFACE SWAB SAMPLING AND RECOVERY OF ESCHERICHIA COLI
Dragica Đurđević-Milošević, Andrijana Petrović, Thembekile Ncube, Goran Gagula, Jasmina Elez
doi: 10.7251/ZSAN2302271D
ANTIBACTERIAL ACTIVITY OF Allium ursinum L.
Željka Marjanović-Balaban, Vesna Kalaba, Vesna Gojković Cvjetković
doi: 10.7251/ZSAN2302281M
THE IMPACT OF LEVEL OF DETECTION ON POSITIVE FINDING OF LISTERIA MONOCYTOGENES IN MILK
Dragica Đurđević-Milošević, Andrijana Petrović, Goran Gagula, Gordana Jovanović, Milica Tešić
doi: 10.7251/ZSAN2302289D
FOOD CULTURE IN HERZEGOVINA IN THE LATE MIDDLE AGES
Dragan Brenjo, Novo Pržulj, Ksenija Duka
doi: 10.7251/ZSAN2302299B
CHANGES IN THE VISCOSITY OF COW AND SOY YOGURT DURING STORAGE WITH THE APPLICATION OF INULIN
Milka Stijepić, Nikolina Malinović
doi: 10.7251/ZSAN2302313S
EVALUATION OF SENSORY CHARACTERISTICS AND HEALTH SAFETY OF CHICKEN MEAT PRODUCTS
Sebila Rekanović, Radoslav Grujić
doi: 10.7251/ZSAN2302323R
ASSESSMENT OF TOTAL FLAVONOID CONTENT, ANTIOXIDANT ACTIVITY AND COLOR OF DIFFERENT HONEY SAMPLES
Nikolina Malinović, Milka Stijepić, Ilija Stijepić
doi: 10.7251/ZSAN2302333M
FOOD PRODUCTS WITH THE POTENTIAL OF GEOGRAPHICAL INDICATIONS IN BOSNIA AND HERZEGOVINA
Dragan Brenjo, Vlado Pijunović, Ksenija Duka
doi: 10.7251/ZSAN2302343B
ENVIRONMENTAL CONSEQUENCES OF DISASTERS CAUSED BY ELEMENTARY DISASTERS AND PROTECTION MEASURES
Dušan Vranješ
doi: 10.7251/ZSAN2302359V
INDICATORS OF EFFICIENCY OF MANAGEMENT SYSTEM IN FOOD INDUSTRY COMPANIES
Igor Grujić, Branko Latinović
doi: 10.7251/ZSAN2302367G
DO WE HAVE TOO MUCH NOISE IN EDUCATIONAL ESTABLISHMENTS?
Katarina Kacjan Žgajnar
doi: 10.7251/ZSAN2302377K
COMPARISON OF FUNGICIDAL EFFECT OF PROPOLIS EXTRACTS AND METRONIDAZOLE
Vesna Kalaba, Tanja Ilić, Dragana Kalaba, Dragica Đurđević Milošević, Željka Marjanović Balaban
doi: 10.7251/ZSAN2302385K