Navigacija

prof. dr Slaviša Stajić

Vanredni profesor
Katedra za tehnologiju animalnih proizvoda
441-3272
Termini ispita Tehnologija mesa 1/kolokvijum & Tehnologija mesa 2/ispit Januarski 15.01.2024. & 22.01.2024. u 10:00 Februarski 05.02.2024. & 12.02.2024. u 10:00 Aprilski 22.04.2024. Junski 17.06.2024. & 24.06.2024. u 10:00 Julski 08.07.2024. & 10.07.2024. u 10:00 Septembar 1 09.09.2024. u 10:00 Tehnologija mesa 1, Osnovi tehnologije mesa, Tradicionalni proizvodi animalnog porekla Januarski 17.01.2024. & 24.01.2024. u 10:00 Februarski 07.02.2024. & 13.02.2024. u 10:00 Aprilski 24.04.2024. Junski 19.06.2024. & 26.06.2024. u 10:00 Julski 10.07.2024. u 10:00 Septembar 1 11.09.2024. u 10:00 Eventualne promene biće istaknute na oglasnoj tabli ispred Laboratorije za tehnologiju mesa
Naučna oblast Tehnologija animalnih proizvoda
Datum izbora 8. decembar 2020.

Predmeti

Bibliografija

Radovi u časopisima sa SCI liste

Food safety assessment of burger patties with added herbal plant material - The microbial status of Wild Garlic and Wild Garlic extracts as ingredients in burger patties

V. Kurćubić, S. Stajić, M. Dmitrić, N. Miletić, Food safety assessment of burger patties with added herbal plant material - The microbial status of Wild Garlic and Wild Garlic extracts as ingredients in burger patties, FLEISCHWIRTSCHAFT, Vol. 102, No. 11, pp. 73 - 78, Nov, 2022

Autori Vladimir Kurćubić, Slaviša Stajić, Marko Dmitrić i Nemanja Miletić
Godina 2022
Časopis FLEISCHWIRTSCHAFT
Volumen 102
Broj 11
Strana od 73
Strana do 78

Nutritional and sensory properties of frankfurters made of culled goat meat

B. Pisinov, V. Kurćubić, S. Stajić, Nutritional and sensory properties of frankfurters made of culled goat meat, FLEISCHWIRTSCHAFT, Vol. 101, No. 12, pp. 90 - 96, 2021

Autori Boris Pisinov, Vladimir Kurćubić i Slaviša Stajić
Godina 2021
Časopis FLEISCHWIRTSCHAFT
Volumen 101
Broj 12
Strana od 90
Strana do 96

Profile of volatile compounds in frankfurters from culled goat meat during cold storage

B. Pisinov, S. Ivanović, D. Živković, D. Vranić, S. Stajić, Profile of volatile compounds in frankfurters from culled goat meat during cold storage, JOURNAL OF FOOD PROCESSING AND PRESERVATION, Vol. 45, No. 5, pp. e15410 - e15410, 2021

Autori Boris Pisinov, Snežana Ivanović, Dušan Živković, Danijela Vranić i Slaviša Stajić
Godina 2021
DOI https://doi.org/10.1111/jfpp.15410
Časopis JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volumen 45
Broj 5
Strana od e15410
Strana do e15410

Use of culled goat meat in frankfurter production – Effect on sensory quality and technological properties

S. Stajić, B. Pisinov, I. Tomašević, I. Đekić, D. Čolović, S. Ivanović, D. Živković, Use of culled goat meat in frankfurter production – Effect on sensory quality and technological properties, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol. 55, pp. 1032 - 1045, 2020

Autori Slaviša Stajić, Boris Pisinov, Igor Tomašević, Ilija Đekić, Dušica Čolović, Snežana Ivanović i Dušan Živković
Godina 2020
DOI 10.1111/ijfs.14346
Časopis INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volumen 55
Strana od 1032
Strana do 1045

Use of linseed oil in improving the quality of chicken frankfurters

S. Stajić, N. Stanišić, I. Tomašević, I. Đekić, N. Ivanović, D. Živković, Use of linseed oil in improving the quality of chicken frankfurters, JOURNAL OF FOOD PROCESSING AND PRESERVATION, Vol. 42, No. 0, pp. e13529 - e13529, 2018

Autori Slaviša Stajić, Nikola Stanišić, Igor Tomašević, Ilija Đekić, Nikola Ivanović i Dušan Živković
Godina 2018
DOI https://doi:10.1111/jfpp.13529
Časopis JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volumen 42
Broj 0
Strana od e13529
Strana do e13529

The utilisation of grapeseed oil in improving the quality of dry fermented sausages

S. Stajić, D. Živković, V. Tomović, V. Nedović, M. Perunović, S. Lević, N. Kovjanić, N. Stanišić, The utilisation of grapeseed oil in improving the quality of dry fermented sausages, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol. 49, No. 11, pp. 2356 - 2363, 2014

Autori Slaviša Stajić, Dušan Živković, Vladimir Tomović, Viktor Nedović, Marija Perunović, Steva Lević, Nataša Kovjanić i Nikola Stanišić
Godina 2014
DOI https://doi:10.1111/ijfs.12555
Časopis INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volumen 49
Broj 11
Strana od 2356
Strana do 2363

Radovi u časopisima van SCI liste

Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride

S. Stajić, I. Tomašević, V. Tomović, N. Stanišić, Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride, JOURNAL OF FOOD AND NUTRITION RESEARCH, Vol. 61, No. 3, pp. 277 - 285, 2022

Autori Slaviša Stajić, Igor Tomašević, Vladimir Tomović i Nikola Stanišić
Godina 2022
Časopis JOURNAL OF FOOD AND NUTRITION RESEARCH
Volumen 61
Broj 3
Strana od 277
Strana do 285

Healthier Meat Products Are Fashionable - Consumers Love Fashion

V. Kurćubić, S. Stajić, N. Miletić, N. Stanišić, Healthier Meat Products Are Fashionable - Consumers Love Fashion, Applied Sciences, Vol. 12, No. 19, pp. 10129 - 10129, 2022

Autori Vladimir Kurćubić, Slaviša Stajić, Nemanja Miletić i Nikola Stanišić
Godina 2022
DOI https://doi.org/10.3390/app121910129
Časopis Applied Sciences
Volumen 12
Broj 19
Strana od 10129
Strana do 10129

Technological properties of model system beef emulsions with encapsulated pumpkinseed oil and shell powder

S. Stajić, A. Kalušević, I. Tomašević, B. Rabrenović, A. Božić, P. Radović, V. Nedović, D. Živković, Technological properties of model system beef emulsions with encapsulated pumpkinseed oil and shell powder, Polish Journal of Food and Nutrition Sciences, Vol. 70, No. 2, pp. 159 - 168, 2020

Autori Slaviša Stajić, Ana Kalušević, Igor Tomašević, Biljana Rabrenović, Anđelija Božić, Petar Radović, Viktor Nedović i Dušan Živković
Godina 2020
DOI https://doi.org/10.31883/pjfns/118008
Časopis Polish Journal of Food and Nutrition Sciences
Volumen 70
Broj 2
Strana od 159
Strana do 168

Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

S. Stajić, N. Stanišić, S. Lević, V. Tomović, S. Lilić, D. Vranić, M. Jokanović, D. Živković, Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations, Polish Journal of Food and Nutrition Sciences, Vol. 68, No. 4, pp. 367 - 375, 2018

Autori Slaviša Stajić, Nikola Stanišić, Steva Lević, Vladimir Tomović, Slobodan Lilić, Danijela Vranić, Marija Jokanović i Dušan Živković
Godina 2018
DOI https://doi:10.1080/1828051X.2018.1443287
Časopis Polish Journal of Food and Nutrition Sciences
Volumen 68
Broj 4
Strana od 367
Strana do 375