Prezime:	Tomović
Ime:	Vladimir
APVNT broj:	1501
Organizacija:	Tehnološki fakultet u Novom Sadu

Produkcija - zbirni rezultati
Oznaka	Naziv kriterijuma produkcije	Broj	Poena
		450	992.00
M13	Monografska studija/poglavlje u knjizi M11 ili rad u tematskom zborniku vodećeg međunarodnog značaja Monografska studija/poglavlje u knjizi M11 ili rad u tematskom zborniku vodećeg međunarodnog značaja Tomović V., Jokanović M., Tomović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P.: Cadmium Level in Red Meat and Edible Offal. In: M. Hasanuzzaman and M. Fujita (Eds.), Cadmium: Characteristics, Sources of Exposure, Health and Environmental Effects, New York, Nova Publisher, 2013, str. 341-348 Petrović Lj., Peulić T., Ikonić P., Šojić B., Škaljac (Savatić) S., Danilović B., Danilović B., Jokanović M., Tomović V., Džinić N.: Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása., New York, Springer, 2016, ISBN 978-3-319-24038-1 Tomović V., Tomović M., Šojić B., Jokanović M., Škaljac (Savatić) S.: Macro- and micromineral contents in raw and cooked pork meat and pig edible offal, New York, Nova Science Publishers, 2019, str. 1-43 Tomović V., Jokanović M., Šojić B., Tomašević I.: Manufacture of Whole Muscle Cook-In Ham, Boca Raton, Taylor & Francis Group, 2022, str. 345-362, ISBN 9780429324031	4	20.00
M21	Rad u vodećem međunarodnom časopisu kategorije M21 Rad u vodećem međunarodnom časopisu kategorije M21 Peulić T., Ikonić P., Mandić A., Jokanović M., Tomović V., Škaljac (Savatić) S., Petrović Lj.: Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice, Food Control, 2012, Vol. 23, No. 1, pp. 107-112, ISSN 0956-7135 Hromiš (Krkić) N., Šojić B., Lazić V., Petrović Lj., Mandić A., Sedej I., Tomović V., Džinić N.: Effect of chitosan-caraway coating on lipid oxidation of traditional dry fermented sausage, Food Control, 2013, Vol. 32, No. 2, pp. 719-723, ISSN 0956-7135 Hromiš (Krkić) N., Šojić B., Lazić V., Petrović Lj., Mandić A., Sedej I., Tomović V.: Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása, Meat Science, 2013, Vol. 93, No. 3, pp. 767-770, ISSN 0309-1740 Tomović V., Jokanović M., Petrović Lj., Tomović M., Peulić T., Ikonić P., Šumić Z., Šojić B., Škaljac (Savatić) S., Šošo M.: Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. Semimembranosus, Meat Science, 2013, Vol. 93, pp. 46-52, ISSN 0309-1740 Dokmanović M., Velarde A., Tomović V., Glamočlija N., Marković R., Janjić J., Baltić M.: The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs, Meat Science, 2014, Vol. 98, No. 2, pp. 220-226, ISSN 0309-1740 Škaljac (Savatić) S., Petrović Lj., Peulić T., Ikonić P., Jokanović M., Tomović V., Džinić N., Šojić B., Tjapkin A., Škrbić B.: Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia, Food Control, 2014, Vol. 40, No. 1, pp. 12-18, ISSN 0956-7135 Tomović V., Žlender B., Jokanović M., Tomović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Šošo M., Hromiš (Krkić) N.: Technological quality and composition of the M. semimembranosus and M. longissimus dorsi from Large White and Landrace Pigs, Agricultural and Food Science, 2014, Vol. 23, pp. 9-18, ISSN 1459-6067 Peulić T., Petrović Lj., Ikonić P., Lazić V., Jokanović M., Džinić N., Tomović V., Šarić Lj.: Effect of storage in a low oxygen gas atmosphere on colour and sensory properties of pork loins, Packaging Technology and Science, 2014, Vol. 27, pp. 129-139, ISSN 0894-3214 Šojić B., Tomović V., Kocić-Tanackov S., Škaljac (Savatić) S., Ikonić P., Džinić N., Živković Šojić N., Jokanović M., Peulić T., Kravić S.: Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage, Food Control, 2015, Vol. 54, pp. 282-286, ISSN 0956-7135 Šojić B., Pavlić B., Zeković Z., Tomović V., Ikonić P., Kocić-Tanackov S., Džinić N.: 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 sausages, doi.org/10.1016/j.lwt.2017.11.055, LWT-Food Science and Technology, 2017, ISSN 0023-6438 Škaljac (Savatić) S., Jokanović M., Tomović V., Ivić M., Peulić T., Ikonić P., Šojić B., Džinić N., Petrović Lj.: Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”, LWT-Food Science and Technology, 2018, Vol. 87, pp. 158-162, ISSN 0023-6438 Šojić B., Pavlić B., Ikonić P., Tomović V., Ikonić (Prodanić) B., Zeković Z., Kocić-Tanackov S., Jokanović M., Škaljac (Savatić) S., Ivić M.: Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels, Meat Science, 2019, Vol. 157, ISSN 0309-1740 Kučević D., Papović T., Tomović V., Plavšić M., Jajić I., Krstović S., Stanojević D.: Influence of Farm Management for Calves on Growth Performance and Meat Quality Traits Duration Fattening of Simmental Bulls and Heifers, Animals, 2019, Vol. 9, No. 11, ISSN 2076-2615 Leskovec J., Alenka L., Perić L., Đukić Stojčić M., Tomović V., Pirman T., Salobir J., Rezar V.: Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers, European Poultry Science (Archiv für Geflügelkunde), 2019, Vol. 98, No. 12, pp. 6733-6741, ISSN 1612-9199 Tomašević I., Tomović V., Milanović B., Lorenzo J., Đorđević V., Karabasil N., Đekić I.: Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties, Meat Science, 2019, Vol. 148, pp. 5-12, ISSN 0309-1740 Novaković S., Đekić I., Klaus A., Vunduk J., Đorđević V., Tomović V., Šojić B., Kocić-Tanackov S., Lorenzo J., Barba F., Tomašević I.: The effect of Cantharellus cibarius addition on quality characteristics of frankfurter during refrigerated storag, Foods, 2019, Vol. 8, No. 12, ISSN 2304-8158 Tomović V., Šojić B., Savanović J., Kocić-Tanackov S., Pavlić B., Jokanović M., Đorđević V., Parunović N., Martinović A., Vujadinović D.: New formulation towards healthier meat products: Juniperus communis L. essential oil as alternative for sodium nitrite in dry fermented sausages, Foods, 2020, Vol. 9, No. 8, ISSN 2304-8158 Kocić-Tanackov S., Dimić G., Đerić N., Mojović Lj., Tomović V., Šojić B., Đukić Vuković A., Pejin J.: Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo, LWT-Food Science and Technology, 2020, Vol. 123, ISSN 0023-6438 Škaljac (Savatić) S., Jokanović M., Tomović V., Šojić B., Ikonić P., Peulić T., Ivić M., Vranešević (Babić) J., Kartalović B.: Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions , Polycyclic Aromatic Compounds, 2020, pp. 1-7, ISSN 1040-6638, UDK: doi.org/10.1080/10406638.2020. 1853183 Šojić B., Tomović V., Kocić-Tanackov S., Bursać D., Putnik P., Mrkonjić Ž., Đurović S., Jokanović M., Ivić M., Škaljac (Savatić) S., Pavlić B.: Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties, LWT-Food Science and Technology, 2020, Vol. 130, ISSN 0023-6438 Jokanović M., Ivić M., Škaljac (Savatić) S., Tomović V., Pavlić B., Šojić B., Zeković Z., Peulić T., Ikonić P.: Essential oil and supercritical extracts of winter savory (Satureja montana L.) as antioxidants in precooked pork chops during chilled storage, LWT-Food Science and Technology, 2020, Vol. 134, ISSN 0023-6438 Danilović B., Đorđević N., Milićević B., Šojić B., Pavlić B., Tomović V., Savić D.: Application of sage herbal dust essential oils and supercritical fluid extract for the growth control of Escherichia coli in minced pork during storage, LWT-Food Science and Technology, 2021, Vol. 141, ISSN 0023-6438 Škaljac (Savatić) S., Jokanović M., Tomović V., Kartalović B., Ikonić P., Ćućević N., Vranešević (Babić) J., Ivić M., Šojić B., Peulić T.: Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia , Food Control, 2023, Vol. 150, ISSN 0956-7135 Šojić B., Vojvodić (Milošević) S., Savanović D., Zeković Z., Tomović V., Pavlić B.: Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products, Molecules, 2023, Vol. 28, No. 5, pp. 2293-2293, ISSN 1420-3049 Škaljac (Savatić) S., Jokanović M., Peulić T., Vranešević (Babić) J., Kartalović B., Tomović V., Ikonić P., Šojić B.: Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina), Fermentation, 2024, Vol. 10, No. 104, ISSN 2311-5637	25	200.00
M21a	Rad u vodećem međunarodnom časopisu kategorije M21a Rad u vodećem međunarodnom časopisu kategorije M21a Tomović V., Petrović Lj., Tomović M., Kevrešan Ž., Džinić N.: Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia), Food Chemistry, 2011, Vol. 124, No. 1, pp. 342-348, ISSN 0308-8146 Tomović V., Petrović Lj., Tomović M., Kevrešan Ž., Jokanović M., Džinić N., Despotović A.: Cadmium levels of kidney from ten different pig genetic lines in Vojvodina (northern Serbia), Food Chemistry, 2011, Vol. 129, No. 1, pp. 100-103, ISSN 0308-8146 Škunca D., Tomašević I., Nastasijević I., Tomović V., Đekić I.: Life cycle assessment of the chicken meat chain, Journal of Cleaner Production, 2018, Vol. 184, pp. 440-450, ISSN 0959-6526 Šojić B., Pavlić B., Tomović V., Ikonić P., Zeković Z., Kocić-Tanackov S., Đurović S., Škaljac (Savatić) S., Jokanović M., Ivić M.: Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages, Food Chemistry, 2019, Vol. 287, pp. 280-286, ISSN 0308-8146	4	48.00
M21a+	Rad u vodećem međunarodnom časopisu kategorije M21a+ Rad u vodećem međunarodnom časopisu kategorije M21a+ Šojić B., Pavlić B., Tomović V., Kocić-Tanackov S., Đurović S., Zeković Z., Belović M., Torbica A., Jokanović M., Uromović N., Vujadinović D., Ivić M., Škaljac (Savatić) S.: Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages, Food Chemistry, 2020, Vol. 300, ISSN 0308-8146	1	20.00
M22	Rad u međunarodnom časopisu kategorije M22 Rad u međunarodnom časopisu kategorije M22 Jokanović M., Tomović V., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Kevrešan Ž.: Cadmium concentration in meat and edible offal of free-range reared Swallow-belly Mangulica pigs from Vojvodina (northern Serbia), Food Additives and Contaminants: Part B Surveillance, 2013, Vol. 6, pp. 98-102, ISSN 1939-3210 Stajić S., Živković D., Tomović V., Nedović V., Perunović M., Kovjanić N., Lević S., Stanišić N.: The utilisation of grapeseed oil in improving the quality of dry fermented sausages, International Journal of Food Science and Technology, 2014, Vol. 49, pp. 2356-2363, ISSN 0950-5423 Lukić T., Basarin B., Buggle B., Marković S., Tomović V., Popov-Raljić J., Hrnjak I., Timar-Gabor A., Hambach U., Gavrilov M.: A joined rock magnetic and colorimetric perspective on the Late Pleistocene climate of Orlovat loess site (Northern Serbia), Quaternary International, 2014, Vol. 334, pp. 179-188, ISSN 1040-6182 Tomović V., Vujadinović D., Grujić R., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Hromiš (Krkić) N.: Effect of end-point internal temperature on mineral contents of boiled pork loin, Journal of Food Processing and Preservation, 2015, Vol. 39, No. 6, pp. 1854-1858, ISSN 0145-8892 Tomović V., Jokanović M., Tomović M., Lazović M., Šojić B., Škaljac (Savatić) S., Ivić M., Kocić-Tanackov S., Tomašević I., Martinović A.: Cadmium and lead concentrations in female cattle livers and kidneys from the Vojvodina, northern Serbia., Food Additives and Contaminants: Part B Surveillance, 2016, ISSN 1939-3210, UDK: DOI: 10.1080/19393210.2016.1245216 Ikonić P., Jokanović M., Petrović Lj., Peulić T., Škaljac (Savatić) S., Šojić B., Džinić N., Tomović V., Tomić (Mihić) J., Danilović B., Ikonić (Prodanić) B.: Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása. , International Journal of Food Properties, 2016, Vol. 19, No. 9, pp. 1924-1937, ISSN 1094-2912 Hromiš (Krkić) N., Lazić V., Popović S., Markov S., Stolić (Vaštag) Ž., Šuput (rođ. Pejić) D., Bulut S., Tomović V.: Investigation of product-specific active packaging material based on chitosan biofilm with spice oleoresin, Journal of Food and Nutrition Research, 2016, Vol. 55, No. 1, pp. 78-88, ISSN 1336-8672 Kocić-Tanackov S., Dimić G., Mojović Lj., Gvozdanović-Varga J., Đukuć-Vuković A., Tomović V., Šojić B., Pejin J.: Antifungal activity of the onion (Allium cepa L.) essential oil against Aspergillus, Fusarium and Penicillium species isolated from food (e13050), Journal of Food Processing and Preservation, 2016, Vol. 41, No. 4, ISSN 0145-8892 Tomović V., Jokanović M., Švarc-Gajić J., Vasiljević I., Šojić B., Škaljac (Savatić) S., Pihler I., Simin V., Krajinović M., Žujović M.: Physical characteristics and proximate and mineral composition ofSaanen goat male kids meat from Vojvodina (Northern Serbia) asinfluenced by muscle, Small Ruminant Research, 2016, Vol. 145, pp. 44-52, ISSN 0921-4488 Petrović J., Rakić D., Fišteš A., Pajin B., Lončarević I., Tomović V., Zarić D.: Defated wheat germ application: Influence on properties of cookies with regard to its particle size and dough moisture content, Food Science and Technology International, 2017, pp. 1-11, ISSN 1082-0132 Polac T., Lušnic Polak M., Tomović V., Žlender B., Demšar L.: Characterisation of the kranjska klobasa, a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork, Journal of Food Processing and Preservation, 2017, Vol. 41, No. 6, ISSN 1745-4549 Tomović V., Jokanović M., Tomović M., Lazović M., Šojić B., Škaljac (Savatić) S., Ivić M., Kocić-Tanackov S., Tomašević I., Martinović A.: Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia, Food Additives and Contaminants: Part B Surveillance, 2017, Vol. 10, No. 2, pp. 137-142, ISSN 1939-3210 Despotović A., Tomović V., Šević R., Jokanović M., Stanišić N., Škaljac (Savatić) S., Šojić B., Hromiš (Krkić) N., Stajić S., Petrović J.: Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc x White Mangalica) x White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight, Italian Journal of Animal Science, 2018, Vol. 17, No. 4, pp. 859-866, ISSN 1594-4077 Đekić I., Škunca D., Nastasijević I., Tomović V., Tomašević I.: Transformation of quality aspects throughout the chicken meat supply chain, British Food Journal, 2018, Vol. 120, No. 5, pp. 1132-1150, ISSN 0007-070X Škaljac (Savatić) S., Petrović Lj., Jokanović M., Peulić T., Ivić M., Tomović V., Ikonić P., Šojić B., Džinić N., Škrbić B.: Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia, International Journal of Food Properties, 2018, Vol. 21, No. 1, pp. 667-673, ISSN 1094-2912 Nikolić I., Dokić Lj., Rakić D., Tomović V., Maravić N., Vidosavljević S., Šereš Z., Šoronja-Simović D.: The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour, Journal of Food Processing and Preservation, 2018, pp. 1-14, ISSN 0145-8892 Tomašević I., Tomović V., Ikonić P., Lorenzo J., Barba F., Đekić I., Nastasijević I., Stajić S., Živković D.: Evaluation of poultry meat colour using computer vision system and colourimeter: Is there a difference, British Food Journal, 2019, Vol. 121, No. 5, pp. 1078-1087, ISSN 0007-070X Grabež V., Bjelanović M., Rohloff J., Martinović A., Berg P., Tomović V., Rogić B., Egelandsdal B.: The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat., Small Ruminant Research, 2019, Vol. 18, pp. 12-20, ISSN 0921-4488 Terzić (Vujanović) M., Majkić T., Zengin G., Beara (rođ. Krstić) I., Tomović V., Šojić B., Đurović S., Radojković M.: Elderberry (Sambucus nigra L.) juice as a novel functional product rich in health-promoting compounds, RSC Advances, 2020, Vol. 10, pp. 44805-44814, ISSN 2046-2069 Milanović B., Tomović V., Đekić I., Miocinovic J., Solowiej B., Lorenzo J., Barba F., Tomašević I.: Colour assessment of milk and milk products using computer vision system and colorimeter, International Dairy Journal, 2021, Vol. 120, ISSN 0958-6946 Šojić B., Tomović V., Savanović J., Kocić-Tanackov S., Pavlić B., Jokanović M., Ardea M., Martinović A., Vujadinović D., Vukić M.: Sage (Salvia officinalis L.) essential oil as potential replacement for sodium nitrite in dry fermented sausages, Processes, 2021, Vol. 9, No. 3, ISSN 2227-9717 Ikonić P., Peulić T., Jokanović M., Šojić B., Škaljac (Savatić) S., Popović S., Šarić Lj., Novaković A., Tomović V., Vasilev D.: Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages, Journal of Food Science and Technology - Mysore, 2021, Vol. 58, pp. 3215-3222, ISSN 0022-1155 Škaljac (Savatić) S., Jokanović M., Peulić T., Vranešević (Babić) J., Kartalović B., Tomović V., Ikonić P., Šojić B.: Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina), Fermentation, 2024, Vol. 10, No. 2, ISSN 2311-5637 Lukić T., Radaković M., Marković R., Thompson W., Micić Ponjiger T., Basarin B., Tomić N., Tomović V., Popov-Raljić J., Gavrilov M., Valjarević A., Sipos G., Filipović D., Morar C., Marković S.: Initial results of the colorimetric indices of the oldest exposed pedocomplex (Titel loess plateau, Serbia), Geologia Croatica, 2024, Vol. 76, No. 2, pp. 73-85, ISSN 1333-030X	24	120.00
M23	Rad u međunarodnom časopisu kategorije M23 Rad u međunarodnom časopisu kategorije M23 Tomović V., Petrović Lj., Jokanović M., Tomović M., Peulić T., Ikonić P., Šumić Z.: Rapid chilling effect on the bacterial populations of pork carcasses, Romanian Biotechnological Letters, 2011, Vol. 16, No. 6, pp. 6766-6775, ISSN 1224-5984 Tomović V., Petrović Lj., Tomović M., Kevrešan Ž., Jokanović M., Džinić N., Despotović A.: Cadmium concentration of the liver in ten different pig genetic lines from Vojvodina, Serbia, Food Additives and Contaminants, 2011, Vol. 4, No. 3, pp. 180-184, ISSN 0265-203X Tomović V., Petrović Lj., Jokanović M., Tomović M., Kevrešan Ž., Peulić T., Ikonić P., Šojić B., Škaljac (Savatić) S., Šošo M.: Mineral concentration of the kidney in ten different pig genetic lines from vojvodina (northern Serbia), Acta Alimentaria, 2013, Vol. 42, pp. 198-207, ISSN 0139-3006 Šuput (rođ. Pejić) D., Lazić V., Lević Lj., Hromiš (Krkić) N., Tomović V., Pezo L.: Characteristics of meat packaging materials and their environmental suitability assessment, Hemijska industrija, 2013, Vol. 67, pp. 615-620, ISSN 0367-598X Šojić B., Petrović Lj., Mandić A., Sedej I., Džinić N., Tomović V., Jokanović M., Peulić T., Škaljac (Savatić) S., Ikonić P.: Lipid oxidative changes in tradititional dry fermented sausage Petrovská klobása during storage, Hemijska industrija, 2013, ISSN 0367-598X Vujadinović D., Grujić R., Tomović V., Torbica A.: Effects of temperature and method of heat treatment on myofibrillar proteins of pork, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2014, Vol. 20, No. 3, pp. 407-415, ISSN 1451-9372 Tomović V., Žlender B., Jokanović M., Tomović M., Šojić B., Škaljac (Savatić) S., Kevrešan Ž., Peulić T., Ikonić P., Šošo M.: Sensory, physical and chemical characteristics of meat from free-range reared Swallow-belly Mangulica pigs, Journal of Animal and Plant Sciences, 2014, Vol. 24, No. 3, pp. 704-713, ISSN 2071-7024 Tomašević I., Tomović V., Stajić S., Jokanović M., Stanišić N., Živković D.: Effects of fast thawing on the quality attributes of pork tenderloin steaks, Fleischwirtschaft, 2015, Vol. 9, pp. 121-124, ISSN 0015-363X Lukač D., Vidović V., Stoisavljević A., Puvača N., Džinić N., Tomović V.: Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight, Hemijska industrija, 2015, Vol. 69, No. 2, pp. 121-126, ISSN 0367-598X Tomović V., Stanišić N., Jokanović M., Kevrešan Ž., Šojić B., Škaljac (Savatić) S., Tomašević I., Martinović A., Despotović A., Šuput (rođ. Pejić) D.: Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight, Hemijska industrija, 2016, Vol. 75, No. 5, pp. 557-564, ISSN 0367-598X Tomović V., Šević R., Jokanović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Lušnic Polak M., Polak T., Demšar L.: Quality traits of longissimus lumborum muscle from White Mangalica, Duroc xWhite Mangalica and Large White pigs reared under intensive conditions and slaughtered at 150 kg live weight: a comparative study, Archiv fur tierzucht-Archives of animal breeding, 2016, Vol. 59, pp. 401-415, ISSN 0003-9438 Lukač D., Vidović V., Džinić N., Tomović V.: Phenotypic and Genetic analysis of carcass quality of different breeds' fatlings, Indian Journal of Animal Sciences, 2016, Vol. 6, No. 86, pp. 706-709, ISSN 0367-8318 Tomović V., Jokanović M., Pihler I., Švarc-Gajić J., Vasiljević I., Škaljac (Savatić) S., Šojić B., Živković D., Lukić T., Despotović A., Tomašević I.: Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids., Journal of Applied Animal Research, 2016, Vol. 45, No. 1, pp. 430-436, ISSN 0971-2119 Vasilev D., Jovetić M., Vranić D., Tomović V., Jokanović M., Dimitrijević M., Karabasil N., Vasiljević N.: Quality and microflora of functional fermented sausages enriched with probiotic L. casei LC01 and prebiotic with KCl and CaCl2 as NaCl substitutes, Fleischwirtschaft, 2016, Vol. 2, pp. 96-102, ISSN 0015-363X Tomović V., Vujadinović D., Grujić R., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Vasilev D., Kocić-Tanackov S., Hromiš (Krkić) N.: Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten (Effect of endpoint internal temperature on mineral contents of roasted pork loin), Fleischwirtschaft, 2016, Vol. 12, pp. 101-105, ISSN 0015-363X Škrobot (Jambrec) D., Sakač M., Jovanov P., Mišan A., Pestorić M., Tomović V., Mandić A.: Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2016, Vol. 22, No. 3, pp. 319-326, ISSN 1451-9372 Tomović V., Žlender B., Jokanović M., Tomović M., Šojić B., Škaljac (Savatić) S., Kevrešan Ž., Peulić T., Ikonić P., Okanović Đ.: Physical and chemical characteristics of edible offal from free-range reared Swallow-Belly Mangulica pigs, Acta Alimentaria, 2016, Vol. 45, No. 2, pp. 190-197, ISSN 0139-3006, UDK: DOI:10.1556/AAlim.2015.0007 Tomović V., Mastanjević K., Kovačević D., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Lukač D., Škrobot (Jambrec) D., Despotović A.: Proximate and mineral composition and cadmium content of main anatomical parts and offal from semi-outdoor reared Black Slavonian pigs, Agro Food Industry Hi-Tech, 2016, Vol. 27, pp. 39-42, ISSN 1722-6996 Šević R., Lukač D., Vidović V., Puvača N., Savić B., Ljubojević Pelić D., Tomović V., Džinić N.: Some parameters of nutritional quality of meat obtained from Mangalitsa and Landrace pig breeds, Hemijska industrija, 2016, Vol. 70, pp. 1-25, ISSN 0367-598X Lukač D., Šević R., Vidović V., Puvača N., Tomović V., Džinić N.: Quantitative-genetic analysis of growth intensity of autochthonous breeds Mangalitsa pigs reared in traditional and modern systems, The Thai Journal of Veterinary Medicine, 2016, Vol. 3, No. 46, pp. 409-417, ISSN 0125-6491 Šojić B., Tomović V., Jokanović M., Ikonić P., Džinić N., Kocić-Tanackov S., Popović Lj., Peulić T., Savanović J., Živković Šojić N.: Antioxidant Activity of Juniperus communis L. Essential Oil in Cooked Pork Sausages, Czech Journal of Food Sciences, 2017, Vol. 35, No. 3, pp. 189-193, ISSN 1212-1800 Hromiš (Krkić) N., Šojić B., Lazić V., Džinić N., Mandić A., Tomović V., Kravić S., Škaljac (Savatić) S., Popović S., Šuput (rođ. Pejić) D.: Effect of Chitosan Coating with the Addition of Caraway Essential Oil and Beeswax on Oxidative Stability of Petrovska Klobasa Sausage, Acta Alimentaria, 2017, Vol. 46, No. 3, pp. 361-368, ISSN 0139-3006 Džinić N., Pezo L., Radić N., Šojić B., Jokanović M., Tomović V., Škaljac (Savatić) S.: The effects of functional additives on quality characteristics of cooked sausages-mathematical approach, Romanian Biotechnological Letters, 2017, Vol. 22, No. 5, pp. 12898-12906, ISSN 1224-5984 Kocić-Tanackov S., Blagojev (Nemet) N., Rakić (Suturović) I., Dimić G., Pejin J., Tomović V., Šojić B., Savanović J., Kravić S., Karabasil N.: Antibacterial activity of essential oils against E.coli, S. enterica and L. monocytogenes, Journal of Food Safety and Food Quality, 2017, Vol. 68, pp. 85-95, ISSN 0003-925X Stajić S., Stanišić N., Tomović V., Petričević M., Stanojković A., Radović Č., Gogić M.: Farb- und Texturveränderungen während der Lagerung bei Sremska, einer traditionellen serbischen Rohwurst (Changes in colour and texture during storage of Sremska sausage, a traditional Serbian dry-fermented sausage), Fleischwirtschaft, 2017, Vol. 8, pp. 103-107, ISSN 0015-363X Suvajdžić B., Petronijević R., Teodorović V., Tomović V., Dimitrijević M., Karabasil N., Vasilev D.: Qualität der Rohwurst Sremski Kulen (Quality of fermented sausage Sremski Kulen produced under traditional and industrial conditions in Serbia), Fleischwirtschaft, 2018, Vol. 6, pp. 93-99, ISSN 0015-363X Stajić S., Stanišić N., Lević S., Tomović V., Lilić S., Vranić D., Jokanović M., Živković D.: Physico-chemical characteristics and sensory quality of dry fermented sausages with flaxseed oil preparations, Polish Journal of Food and Nutrition Sciences, 2018, Vol. 68, No. 4, pp. 367-375, ISSN 2083-6007 Despotović A., Tomović V., Stanišić N., Jokanović M., Šojić B., Škaljac (Savatić) S., Kocić-Tanackov S., Tomašević I., Stajić S., Martinović A., Hromiš (Krkić) N.: Edible offal quality of Swallowbelly Mangalica pigs reared under an intensive production system, Fleischwirtschaft, 2018, Vol. 12, pp. 103-108, ISSN 0015-363X Tomović V., Pezo L., Jokanović M., Tomović M., Šojić B., Škaljac (Savatić) S., Vujadinović D., Ivić M., Đekić I., Tomašević I.: The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight, Journal of Food Measurement and Characterization, 2019, Vol. 13, No. 3, pp. 2230-2240, ISSN 2193-4126 Tomašević I., Tomović V., Barba F., Vasilev D., Jokanović M., Šojić B., Lorenzo J., Đekić I.: How the color of game meat should be measured – computer vision system vs. colorimeter, Fleischwirtschaft, 2019, Vol. 1, pp. 85-89, ISSN 0015-363X Šojić B., Pavlić B., Ikonić P., Zeković Z., Tomović V., Džinić N., Kocić-Tanackov S., Škaljac (Savatić) S., Ivić M., Peulić T., Jokanović M.: Ätherisches Salbei-Öl verbessert in Schweinswürsten die antioxidative und antimikrobielle Aktivität, Fleischwirtschaft, 2019, Vol. 12, No. 6, pp. 100-103, ISSN 0015-363X Novaković S., Đekić I., Klaus A., Vunduk J., Đorđević V., Tomović V., Kocić-Tanackov S., Lorenzo J., Barba F., Tomašević I.: Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters, Journal of Food Processing and Preservation, 2020, Vol. 44, No. 8, ISSN 1745-4549 Šojić B., Pavlić B., Tomović V., Kocić-Tanackov S., Zeković Z., Škaljac (Savatić) S., Jokanović M.: Supercritical fluid extract of winter savory - Investigations as partial sodium nitrite replacement in cooked pork sausages, Fleischwirtschaft, 2020, Vol. 11, pp. 92-95, ISSN 0015-363X Tomović V., Pezo L., Jokanović M., Tomović M., Šojić B., Škaljac (Savatić) S., Martinović A., Vujadinović D., Vukić M., Đekić I., Tomašević I.: The prediction of intermuscular fat and bone content on pork cuts, Fleischwirtschaft, 2020, Vol. 9, pp. 99-104, ISSN 0015-363X Jokanović M., Ikonić (Prodanić) B., Ikonić P., Tomović V., Peulić T., Šojić B., Škaljac (Savatić) S., Ivić M., Ivetić J.: Towards reproducibility of traditional fermented sausages: texture profile analyses and modelling , Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2020, Vol. 26, No. 1, pp. 79-87, ISSN 1451-9372 Šojić B., Tomović V., Ikonić P., Danilović B., Škaljac (Savatić) S., Jokanović M., Ikonić (Prodanić) B.: Autochthonous starter cultures improve the quality of traditional dry-fermented sausage, Fleischwirtschaft, 2021, Vol. 8, pp. 98-103, ISSN 0015-363X Novaković S., Đekić I., Klaus A., Vunduk J., Đorđević V., Tomović V., Kocić-Tanackov S., Lorenzo J., Barba F., Tomašević I.: The potential of horn of plenty mushroom (Craterellus cornucopioides). Investigation on the improvement of the shelf life of frankfurters, Fleischwirtschaft, 2021, Vol. 3, pp. 100-106, ISSN 0015-363X Milićević B., Tomović V., Danilović B., Savić D.: The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage, Italian Journal of Food Science, 2021, Vol. 33, No. 2, pp. 24-34, ISSN 1120-1770 Tomović V., Šojić B., Savanović J., Kocić-Tanackov S., Pavlić B., Jokanović M., Đorđević V., Parunović N., Martinović A., Vujadinović D.: Caraway (Carum carvi L.) essential oil improves quality of dry-fermented sausages produced with different levels of sodium nitrite, Journal of Food Processing and Preservation, 2021, ISSN 1745-4549 Filipović V., Filipović I., Markov S., Tomović V., Šojić B., Filipović J., Pezo L.: Storage time effect on inoculated, osmodehydrated chicken meat-microbiological and chemical characteristics, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2022, ISSN 1451-9372 Tomović V., Jokanović M., Pezo L., Tomović M., Šojić B., Škaljac (Savatić) S., Martinović A., Vujadinović D., Vukić M., Tomašević I., Stajić S.: Output prediction model for twelve primal and commercial cuts from pork carcasses, Fleischwirtschaft, 2022, Vol. 102, No. 7, pp. 82-87, ISSN 0015-363X Šojić B., Pavlić B., Tomović V., Danilović B., Lončarević I., Petrović J., Mujović M., Pajić D., Škaljac (Savatić) S., Jokanović M.: The effect of wild thyme extracts on quality and shelf-life of cooked sausages - Possibilities for the application of thyme extract as an antioxidant in sausage manufacturing, Fleischwirtschaft, 2022, Vol. 102, No. 5, pp. 82-87, ISSN 0015-363X Tomović V., Šojić B., Mandić A., Jokanović M., Škaljac (Savatić) S., Martinović A., Đorđević V., Vujadinović D., Tomašević I., Vasilev D., Nikolić I., Smiljanić M.: Analysis of traditional Serbian meat products Aldehydes in dry-cured pork and beef and dry-fermented sausages, Fleischwirtschaft, 2023, Vol. 103, No. 10, pp. 98-104, ISSN 0015-363X Šojić B., Pavlić B., Tomović V., Ikonić P., Peulić T., Vidaković S., Gnip A., Županjac M., Savanović D., Škaljac (Savatić) S., Jokanović M.: Antioxidant potential of essential oils in fresh turkey sausages, Fleischwirtschaft, 2023, Vol. 103, pp. 90-94, ISSN 0015-363X	44	132.00
M24	Rad u vodećem nacionalnom časopisu kategorije M24 Rad u vodećem nacionalnom časopisu kategorije M24 Ikonić P., Petrović Lj., Peulić T., Džinić N., Jokanović M., Tomović V.: Physicochemical, biochemical and sensory properties for the characterisation of Petrovska klobasa (tradicional fermented sausage), Acta Periodica Technologica, 2010, Vol. 41, pp. 19-31, ISSN 1450-7188 Tomović V., Petrović Lj., Kevrešan Ž., Džinić N., Jokanović M.: Determination of nickel content in the semimembranosus muscle of pigs produced in Vojvodina, Acta Periodica Technologica, 2010, Vol. 41, pp. 95-102, ISSN 1450-7188 Džinić N., Petrović Lj., Tomović V., Jokanović M., Šojić B.: Influence of season on pig carcass and M. semimembranosus quality, Acta Periodica Technologica, 2011, Vol. 42, pp. 23-31, ISSN 1450-7188 Jokanović M., Džinić N., Tomović V., Škaljac (Savatić) S., Peulić T., Ikonić P., Šojić B.: Effect of ground paprika and its oleoresin on marinated chicken breast meat quality, Acta Periodica Technologica, 2011, No. 42, pp. 55-62, ISSN 1450-7188 Šojić B., Petrović Lj., Pešović B., Tomović V., Jokanović M., Džinić N., Salitrežić P.: The influence of inulin addition on the physico–chemical and sensory characteristics of reduced–fat cooked sausages, Acta Periodica Technologica, 2011, Vol. 42, pp. 157-164, ISSN 1450-7188 Okanović Đ., Džinić N., Jokanović M., Tomović V., Filipović S.: UTICAJ UPOTREBE EKSTRUDIRANOG KUKURUZA HRANI ZA BROJLERE NA PRINOS I KVALITET MESA, Veterinarski glasnik, 2012, Vol. 66, No. 5-6, pp. 355-365, ISSN 0350-2457, UDK: 636.5:633.15:66.040.2:111.4:641.12 Zekić V., Tomović V., Milić D., Lukač D.: Comparison of economic characteristics of porkers of mangalitsa and yorkshire race, Ekonomika poljoprivrede, 2012, Vol. 59, No. 4, pp. 649-656, ISSN 0352-3462, UDK: 636.5.084 Šojić B., Džinić N., Tomović V., Ikonić P., Jokanović M., Kravić S., Peulić T., Škaljac (Savatić) S.: EFFECT OF STARTER CULTURE ADDITION ON FATTY ACID PROFILE, OXIDATIVE AND SENSORY STABILITY OF TRADITIONAL FERMENTED SAUSAGE (PETROVSKÁ KLOBÁSA), Acta Periodica Technologica, 2016, Vol. 47, No. 47, pp. 75-81, ISSN 1450-7188 Jokanović M., Ikonić P., Škaljac (Savatić) S., Peulić T., Tomović V., Šojić B., Ivić M., Petrović Lj., Džinić N.: Proteolysis and texture profile of traditional dry-fermented sausage as affected by primary processing method, Meat Technology, 2017, Vol. 58, No. 2, pp. 103-109, ISSN 2466-4812, UDK: 637.523.056	9	27.00
M31	Plenarno ili uvodno predavanje po pozivu sa međunarodnog skupa štampano u celini (neophodno pozivno pismo i program) Plenarno ili uvodno predavanje po pozivu sa međunarodnog skupa štampano u celini (neophodno pozivno pismo i program) Tomović V., Petrović Lj., Tomović M., Kevrešan Ž., Džinić N., Jokanović M.: Content of iron in M. semimembranosus, liver and kidney in pigs produced in Vojvodina, 14. XIV International Symposium "FEED TECHNOLOGY" i XII International Symposium NODA, Novi Sad, 19-21 October, 2010, pp. 29-36 Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P.: Cadmium Levels in Meat, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 106-113 Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P.: Minerals in pork meat and edible offal, 1. International Meat Industry Conference (MeatCon2015), Zlatibor, 4-7 October, 2015, pp. 293-295 Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S.: Mineral levels in edible offal from pig, 4. 4th International Congress "New Perspective and Challenges of Sustainable Livestock Production", Beograd, 7-9 October, 2015, pp. 263-272 Tomović V., Šojić B., Džinić N., Ikonić P., Zeković Z., Pavlić B., Kocić-Tanackov S., Jokanović M., Peulić T., Škaljac (Savatić) S., Ivić M.: The effect of basil essential oil (Ocimun Basilicum L.) on the quality of cooked pork sausages, 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina, 15-17 March, 2017, pp. 60-65, UDK: UDK:665.6:637.523 Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S., Ivić M.: Plants as natural antioxidants for meat products, IOP Conference Series: Earth and Environmental Science, 2017, Vol. 85, ISSN 1755-1307, 59. International meat industry conference, Zlatibor: IOP Publishing Ltd., 1-4 October, 2017, ISBN ISSN: 1755-1307 Jokanović M., Ivić M., Šojić B., Škaljac (Savatić) S., Tomović V., Peulić T., Ikonić P., Džinić N.: Influence of vacuum packaging on sensory and lipid stability of precooked pork chops, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: University of Novi Sad Institute of Food Technology, 23-25 October, 2018, pp. 383-387, ISBN 978-86-7994-056-8 Tomović V., Šojić B., Jokanović M., Škaljac (Savatić) S., Pavlić B.: Aplication of essential oil and supercritical fluid extracts in meat processing, 60. International meat industry conference, Kopaonik, 22-25 September, 2019, pp. 1-5	8	28.00
M32	Plenarno ili uvodno predavanje po pozivu sa međunarodnog skupa štampano u izvodu (neophodno pozivno pismo i program) Plenarno ili uvodno predavanje po pozivu sa međunarodnog skupa štampano u izvodu (neophodno pozivno pismo i program) ***Perić L., Đukić Stojčić M., Tomović V.: Sensory attributes of a breast meat of chickens raised in conventional or organic production- Nije povezan skup**greska**	1	1.50
M33	Saopštenje sa međunarodnog skupa štampano u celini Saopštenje sa međunarodnog skupa štampano u celini Grujić R., Tomović V.: Labeling of foodstaffs with attention to bakery and confectionery products, 14. International congres of flour-bread and Croatian congres of cereal technologists, Novi Sad, 7-9 June, 2000, pp. 189-192 Tomović V., Petrović Lj., Manojlović D., Timanović S., Mrđanov J., Vidarić D.: Some parameters of nutritive value of pork of purebred and four-race hybrids, 14. International congres of flour-bread and Croatian congres of cereal technologists, Novi Sad, 7-9 June, 2000, pp. 222-223 Džinić N., Petrović Lj., Manojlović D., Tomović V., Timanović S., Trišić-Ilić S., Kurjakov N.: Carcass and pork quality of purebred and four-race hybrids, 47. International Congress of Meat Science and Technology, Krakow, 26-31 August, 2001, pp. 146-147 Džinić N., Petrović Lj., Tomović V., Manojlović D., Timanović S., Trišić-Ilić S., Kurjakov N.: Influence of seasons on incidence of different M. semimembranosus quality of pig halves of three-race hybrids, 50. International Congress of Meat Science and Technology, Helsinki, 8-13 August, 2004, pp. 146-149 Tomović V., Petrović Lj., Džinić N., Manojlović D., Timanović S., Vidarić D.: Effect of lairage time on incidence of different quality of M. semimembranosus from pig halves of multi-race hybrids, 50. International Congress of Meat Science and Technology, Helsinki, 8-13 August, 2004, pp. 285-288 Tomović V., Džinić N., Petrović Lj., Perić L., Žikić D.: The influence of source and level of se in chicken feed on breast meat quality, 52. 52nd International Congress of Meat Science and Technology, Dablin, 2006, pp. 95-96 Petrović Lj., Džinić N., Tomović V., Timanović S., Ikonić P., Peulić T.: Quality of halves and meat of pigs obtained in different models of crossbreeding with large yorkshire, 52. 52nd International Congress of Meat Science and Technology, Dablin, 2006, pp. 425-426 Tomović V., Petrović Lj., Džinić N., Peulić T., Ikonić P.: The effect of accelerated chilling of carcasses on pork semimembranosus muscle colour, 52. 52nd International Congress of Meat Science and Technology, Dablin, 2006, pp. 597-598 Sovilj N., Jokanović M., Džinić N., Tomović V.: Effect of feed supplemented with garlic powder on nutritive and sensory quality of chicken breast meat, 9. International Symposium "Young People and Multidisciplinary Research", Temišvar: Mirton, 15-16 November, 2007, pp. 202-206, ISBN 1843-6609 Peulić T., Petrović Lj., Džinić N., Ikonić P., Tomović V., Lazić V., Jokanović M., Glumac M.: Effects of time and temperature of storaging on sensory properties of pork packed in modified atmosphere (MAP), 1. International Congress „Food Technology, Quality and Safety“, I Symposium of Biotechnology and Food Microbiology, Novi Sad, 13-15 November, 2007, pp. 66-72 Mandić A., Petrović Lj., Peulić T., Tomović V., Džinić N., Ikonić P.: The effect of freezing and of storage time on oxidative changes of fats in pork meat classified into categories for processing, 1. International Congress Food Technology, Quality and Safety, Novi Sad: Institute for Food Technology, 13-15 November, 2007, pp. 73-78, ISBN 978-86-7994-009-4, UDK: 637.5'64(082) Ikonić P., Petrović Lj., Peulić T., Džinić N., Tomović V.: Changes of physicochemical properties of Petrovská klobasá (Petrovac saussage) during its manufacture, 1. International Congress Food Technology, Quality and Safety, Novi Sad: Institute for Food Technology, 13-15 November, 2007, pp. 142-149, ISBN 978-86-7994-009-4, UDK: 637.5'64(082) Džinić N., Petrović Lj., Tomović V., Peulić T., Filipović S., Stanaćev V.: A Quality of chicken Mm. pectoralis fed with different quantities of extruded crushed rape, 1. International Congress Food Technology, Quality and Safety, Novi Sad: Institute for Food Technology, 13-15 November, 2007, pp. 217-223, ISBN 978-86-7994-009-4, UDK: 637.5'64(082) Lazić V., Petrović Lj., Gvozdenović J., Džinić N., Peulić T., Tomović V., Ikonić P.: Packaging materials and conditions for packing of fresh meat , 11. Međunarodni kongres Tehnologija, kvalitet i bezbednost hrane, Novi Sad, 1 January, 2010, pp. 58-65, ISBN 978-86-7994-008-7 Džinić N., Petrović Lj., Tomović V., Manojlović D., Timanović S., Vidarić D., Kurjakov N.: Quality of halves and pork of F1 descendents of tested Large Yorkshire rase boars, 12. Međunarodni simpozijum tehnologije mesa "NODA 2010", Novi Sad, 9-21 October, 2010, pp. 9-16 Tomić (Mihić) J., Pajin B., Šubarić D., Petrović Lj., Tomović V.: Cookies supplemented with chestnut flour, 1. International Conference on Science and Technique in the AGRI-FOOD Business (ICoSTAF), Szeged, 5-6 November, 2008, pp. 6-12, UDK: 963 482 676 8 Tomović V., Petrović Lj., Džinić N., Ikonić P., Peulić T., Jokanović M.: Rapid chilling of carcasses and earlier deboning to improve WHC of pork semimembranosus muscle, 55. International Congress of Meat Science and Technology, Copenhagen, 16-21 August, 2009, pp. 514-517 Petrović Lj., Jokanović M., Vasić N., Džinić N., Tomović V., Markuš K.: Characteristics of low-fat frankfurters with addition of alginate/glyceride functional mixture, 55. International Congress of Meat Science and Technology, Copenhagen, 16-21 August, 2009, pp. 514-517 Jokanović M., Petrović Lj., Tomović V., Škaljac (Savatić) S., Peulić T., Džinić N., Ikonić P.: Changes of sensory properties during ripening of Petrovská klobása (traditional dry-fermented sausage), 55. International Congress of Meat Science and Technology, Copenhagen, 16-21 August, 2009, pp. 813-816 Džinić N., Petrović Lj., Jokanović M., Tomović V., Stanaćev V.: Effects of dietary garlic powder on growth performances and quality of poultry meat, 1. 1st Workshop Feed-to-food FP7 REGPOT-3, XIII International Feed Technology Symposium, Novi Sad, 29 October, 2009, pp. 322-326 Džinić N., Petrović Lj., Tomović V., Ikonić P., Peulić T., Škaljac (Savatić) S.: Mycotoxins adsorbents in pork feed – effects on carcasses and meat quality, 1. 1st Workshop Feed-to-food FP7 REGPOT-3, XIII International Feed Technology Symposium, Novi Sad, 29 October, 2009, pp. 327-333 Džinić N., Petrović Lj., Peulić T., Tomović V., Škaljac (Savatić) S., Ikonić P.: Influence of dietary mycotoxins adsorbents supplementation on quality of pork meat (M. Semimembranosus), 55. International Congress of Meat Science and Technology, Copenhagen, 16-21 August, 2009, pp. 1612-1615 Peulić T., Petrović Lj., Ikonić P., Mandić A., Škaljac (Savatić) S., Jokanović M., Tomović V.: Biogenic amines in traditional dry fermented sausage Petrovská klobása dried in traditional room and industrial ripening chamber, 2. Workshop FEDD-TO-FOOD FP/REGPOT-3 [i]XIV International Symposium Feed Technology, Novi Sad, 19-20 October, 2010, pp. 148-154 Petrović Lj., Škaljac (Savatić) S., Džinić N., Ikonić P., Tomović V., Peulić T., Šojić B., Jokanović M.: Color changesa of traditional fermented dry sausage (Petrovska Klobasa) during smoking and drying under controlled conditions, 2. Workshop FEDD-TO-FOOD FP/REGPOT-3 [i]XIV International Symposium Feed Technology, Novi Sad, 19-20 October, 2010, pp. 117-125 Petrović Lj., Šojić B., Peulić T., Škaljac (Savatić) S., Tomović V., Ikonić P., Jokanović M., Džinić N.: Lipid oxidative changes in the traditional Petrovacka sausage (Petrovská klobása) during drying and ripening in the household and industry, 14. XIV International Symposium "FEED TECHNOLOGY" i XII International Symposium NODA, Novi Sad, 19-21 October, 2010, pp. 140-146 Džinić N., Tomović V., Petrović Lj., Peulić T., Jokanović M., Ikonić P.: Quality of carcass and breast meat of chickens fed with products of rape seed, 2. Workshop FEDD-TO-FOOD FP/REGPOT-3 [i]XIV International Symposium Feed Technology, Novi Sad, 19-20 October, 2010, pp. 439-447 Jokanović M., Džinić N., Petrović Lj., Ikonić P., Peulić T., Tomović V., Škaljac (Savatić) S.: Changes of textural attributes during and ripening of traditional Petrovska Klobasa produced frokm hot boned and cold meat, 2. Workshop FEDD-TO-FOOD FP/REGPOT-3 [i]XIV International Symposium Feed Technology, Novi Sad, 19-20 October, 2010, pp. 125-133 Okanović Đ., Filipović S., Džinić N., Tomović V., Jokanović M., Ikonić P., Peulić T.: Effect of extruded corn into the broiler feed on the production results and meat quality, 2. Engineering, Ecology and materials in the processing industry, Jahorina, 9-11 March, 2011, pp. 457-461 Tomović V., Jokanović M., Škaljac (Savatić) S., Petrović Lj., Džinić N., Peulić T., Ikonić P.: Effect of the drying method on textural, colour and sensory attributes of Petrovská klobása (traditional dryfermented sausage), 57. International Congress of Meat Science and Technology, Ghent, 7-12 August, 2011 Tomović V., Petrović Lj., Peulić T., Mandić A., Jokanović M., Ikonić P., Šojić B.: Differences in biogenic amines content of dry-fermented sausage Petrovská klobása produced in traditional manner from hot deboned and cold meat, 57. International Congress of Meat Science and Technology, Ghent, 7-12 August, 2011, pp. 1-4 Škaljac (Savatić) S., Petrović Lj., Jokanović M., Peulić T., Ikonić P., Džinić N., Tomović V., Šojić B.: Effect of packaging on the colour of traditional dry fermented sausage (Petrovská klobása) during storage, 1. 2nd CEFSER Workshop “Persistent organic pollutants in food and environment".26th Symposium on Recent Developments in Dairy Technology.BIOXEN seminar “Novel approaches for environmental protection", Novi Sad, 8-10 September, 2011, pp. 164-170 Jokanović M., Tomović V., Petrović Lj., Tomović M., Kevrešan Ž., Peulić T., Ikonić P.: Iron contents in the longissimus dorsi and semimembranosus muscles for five purebred pigs from Vojvodina, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 491-495 Tomović V., Jokanović M., Petrović Lj., Tomović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B.: Cadmium contents in the liver and kidney for five purebred pigs from Vojvodina, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 513-517 Šojić B., Petrović Lj., Peulić T., Ikonić P., Tomović V., Škaljac (Savatić) S., Jokanović M., Džinić N.: Effect of packaging method and storage time on lipid peroxidation and fatty acid composition of serbian traditional petrovskà klobàsa sausage, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 932-937 Ikonić P., Petrović Lj., Peulić T., Škaljac (Savatić) S., Šojić B., Jokanović M., Tomović V.: Hydrolysis of sarcoplasmic proteins during the ripening of traditional petrovská klobása sausage, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 1343-1348 Grujić R., Vujadinović D., Tadić G., Tomović V.: One-dimensional (fd) model of temperatures prediction in the center of pork meat sample during heat treatment, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 719-725 Stajić S., Tomović V., Lević S., Perunović M., Bogićević N., Nedović V., Živković D.: Possibilities for the use of plant oils in fermented sausages production, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 756-762 Dokmanović M., Baltić M., Karabasil N., Tomović V., Todorović M.: Effect of lairage time on pork quality, 1. Biological Food Safety & Quality (BFSQ) - Proceedings of the International Conference, Belgrade, 4 October, 2012, pp. 146-148 Škaljac (Savatić) S., Petrović Lj., Jokanović M., Ikonić P., Peulić T., Tomović V., Šojić B., Džinić N.: Effect of vacuum packaging on the colour of traditional dry fermented sausage (Petrovská klobása) during storage, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 28-36 Džinić N., Petrović Lj., Jokanović M., Tomović V., Okanović Đ., Peulić T., Ikonić P.: THE INFLUENCE OF GARLIC POWDER AND INORGANIC COPPER IN CHICKEN FEED ON BREAST MEAT QUALITY, 58. International Congress of Meat Science and Technology, Montreal: ICoMST, 12-17 August, 2012, pp. 1-4 Pihler I., Simin V., Krajinović M., Tomović V., Žujović M.: Carcass parameters and yield of saanen male kids, 10. International Symposium Modern Trends in Livestock Production, Beograd: Institut za stočarstvo Beograd, 2-4 October, 2013, pp. 1005-1014, ISBN 978-86-82431-69-5 Žlender B., Polak T., Skvarča M., Lušnic Polak M., Može Bornšek Š., Tomović V., Demšar L.: Premilinary study of characterization of slovenian protected dry meats using a chemometric approach, 59. International Congress of Meat Science and Technology, Izmir, 18-23 August, 2013 Dokmanović M., Glamočlija N., Tomović V., Todorović M., Marković R., Pantić S., Baltić M.: Influence of sex and castration on carcass and meat quality parameters in pigs, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 194-197 Šojić B., Petrović Lj., Peulić T., Džinić N., Tomović V., Ikonić P., Škaljac (Savatić) S., Jokanović M.: The effect of drying conditions on lipolytic and oxidative changes in traditional dry fermented sausage petrovska klobasa during long storage time, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 207-210 Jokanović M., Tomović V., Džinić N., Petrović Lj., Škaljac (Savatić) S., Ikonić P., Peulić T., Šojić B.: Texture Characteristics of Dry Fermented Sausage Petrovska Klobasa Dried in Traditional and Industrial Conditions, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 211-215 Ikonić P., Peulić T., Petrović Lj., Tomović V., Ikonić (Prodanić) B., Džinić N., Šojić B., Škaljac (Savatić) S., Jokanović M.: Drying characteristics of traditional dry-fermented sausage Petrovská klobása as influenced by different environmental conditions, 59. International Congress of Meat Science and Technology, Izmir, 18-23 August, 2013 Peulić T., Škaljac (Savatić) S., Ikonić P., Petrović Lj., Tomović V., Mandić A., Jokanović M., Šojić B., Džinić N.: Formation of histamine, tryptamine, phenylethylamine and tyramine in Petrovská klobása, produced from hot deboned and cold meat, during drying period, 59. International Congress of Meat Science and Technology, Izmir, 18-23 August, 2013 Škaljac (Savatić) S., Petrović Lj., Peulić T., Ikonić P., Jokanović M., Tomović V., Džinić N., Šojić B., Tjapkin A., Škrbić B.: Influence of traditional smoking on content of polycyclic aromatic hydrocarbons in dry fermented sausages with collagen and natural casings, 59. International Congress of Meat Science and Technology, Izmir, 18-23 August, 2013, pp. 1-5 Šojić B., Tomović V., Džinić N., Kravić S., Jokanović M., Ikonić P., Peulić T., Škaljac (Savatić) S., Hromiš (Krkić) N.: The influence of vacuum packaging and storage on lipid oxidation in traditional Petrovská klobása sausage, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 18-22, ISBN 978-86-7994-043-8 Jokanović M., Tomović V., Jović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P.: The influence of partial replacement of mechanically deboned chicken meat with chicken liver on proximate composition and colour of cooked sausages, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 83-88 Tomović V., Jokanović M., Peulić T., Ikonić P., Škaljac (Savatić) S., Šojić B., Tomović M., Martinović A., Kocić-Tanackov S., Hromiš (Krkić) N.: Phosphorus contents in the longissimus dorsi and semimembranosus muscles for five purebred pigs from vojvodina (northern serbia), 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 117-121 Škaljac (Savatić) S., Jokanović M., Džinić N., Petrović Lj., Tomović V., Peulić T., Ikonić P., Šojić B.: Meat quality and effect of drying conditions on color, textural and sensory attributes of petrovská klobása, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 122-127 Lončarević I., Pajin B., Sakač M., Petrović J., Tomović V.: Sensory properties and shelf life of spreadable cream with soybean oil, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 349-354 Ikonić P., Peulić T., Petrović Lj., Škaljac (Savatić) S., Jokanović M., Tomović V., Šojić B., Džinić N., Torbica A., Ikonić (Prodanić) B.: Proteolysis in serbian traditional dry fermented sausage Petrovská klobása as influenced by different ripening processes, 16. International Conference on Biological and Biomedical Engineering ICBBE, Rim, 18-19 September, 2014, pp. 1010-1013, ISBN EISSN 1307-6892 Tomović V., Šojić B., Ikonić P., Petrović Lj., Mandić A., Džinić N., Škaljac (Savatić) S., Peulić T., Jokanović M.: Effect of packaging methods and storage time on oxidative stability of traditional fermented sausage, 16. International Conference on Biological and Biomedical Engineering ICBBE, Rim: Waset, 18-19 September, 2014, pp. 889-892 Jokanović M., Tomović V., Jović M., Škaljac (Savatić) S., Šojić B., Ikonić P., Peulić T.: Proximate and Mineral Composition of Chicken Giblets from Vojvodina (Northern Serbia), 16. International Conference on Biological and Biomedical Engineering ICBBE, Rim: Waset, 18-19 September, 2014, pp. 893-896 Šojić B., Petrović Lj., Tomović V., Džinić N., Mandić A., Škaljac (Savatić) S., Jokanović M., Ikonić P., Peulić T., Sedej I.: Effect of ripening conditions and storage time on oxidative and sensory stability of Petrovská Klobása sausage, 0. ICFE International Conference on Food and Environment, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Florence, 8-9 May, 2014, pp. 408-411 Peulić T., Ikonić P., Petrović Lj., Jokanović M., Tomović V., Šojić B., Škaljac (Savatić) S.: Formation of vasoactive amines in dry fermented sausage Petrovská klobása during drying and ripening in traditional and industrial conditions, 0. ICFE International Conference on Food and Environment, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Florence, 8-9 May, 2014, pp. 416-419 Jokanović M., Tomović V., Jović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P.: Proximate composition and textural properties of cooked sausages formulated from mechanically deboned chicken meat with addition of chicken offal, 0. ICFE International Conference on Food and Environment, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Florence, 8-9 May, 2014, pp. 412-415 Tomović V., Jokanović M., Kevrešan Ž., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Živković D., Lončarević I.: Content of microminerals in the M. semimembranosus and M. longissimus thoracisetlumborum from pigs produced in vojvodina, 4. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 March, 2015, pp. 432-437 Ikonić P., Peulić T., Petrović Lj., Škaljac (Savatić) S., Jokanović M., Tomović V., Šojić B., Džinić N.: The effect of starter culture on proteolytic changes in traditional fermented sausage petrovská klobása, 4. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 March, 2015, pp. 424-431 Jokanović M., Ikonić P., Peulić T., Tomović V., Šojić B., Škaljac (Savatić) S., Džinić N., Novaković A.: Comparison of the texture profile characteristics of two serbian traditional dry fermented sausages, 4. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 March, 2015, pp. 662-665 Jokanović M., Tomović V., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Effect of bred and muscle type on colour and marbling of pork produced in Vojvodina, 4. 4. MEĐUNARODNA KONFERENCIJA - INOPTEP 2015, Divčibare, 19-24 April, 2015, pp. 81-85 Šojić B., Hromiš (Krkić) N., Petrović Lj., Tomović V., Mandić A., Sedej I., Džinić N., Lazić V., Kravić S., Škaljac (Savatić) S.: Effect of packaging method on tbars value and sensory properties of traditional sausage (petrovskà klobàsa), 4. 4. MEĐUNARODNA KONFERENCIJA - INOPTEP 2015, Divčibare, 19-24 April, 2015, pp. 230-235 Tomović V., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Hromiš (Krkić) N.: Effect of bred and muscle type on macrominerals content of pork produced in Vojvodina, 4. 4. MEĐUNARODNA KONFERENCIJA - INOPTEP 2015, Divčibare, 19-24 April, 2015, pp. 274-279 Džinić N., Ivić M., Šojić B., Jokanović M., Tomović V., Okanović Đ., Popov-Raljić J.: Some quality parameters of dry fermented sausages (Čajna kobasica), 1. International Meat Industry Conference (MeatCon2015), Zlatibor, 4-7 October, 2015, pp. 77-80 Ikonić P., Jokanović M., Peulić T., Škaljac (Savatić) S., Šojić B., Tomović V., Džinić N., Petrović Lj.: The effect of different ripening conditions on proteolysis and texture of dry-fermented sausage Petrovská klobása, 1. International Meat Industry Conference (MeatCon2015), Zlatibor, 4-7 October, 2015, pp. 97-100 Šojić B., Džinić N., Tomović V., Jokanović M., Ikonić P., Peulić T., Škaljac (Savatić) S., Danilović B., Ivić M.: Effect of the addition of Staphylococus xylosus on the oxidative stabilitty of traditional sausage (Petrovská klobása), 1. International Meat Industry Conference (MeatCon2015), Zlatibor, 4-7 October, 2015, pp. 262-265 Peulić T., Ikonić P., Jokanović M., Mandić A., Tomović V., Šojić B., Škaljac (Savatić) S.: Content of vasoactive amines in Sremski kulen and Sremska kobasica traditional dry fermented sausages from Vojvodina, 1. International Meat Industry Conference (MeatCon2015), Zlatibor, 4-7 October, 2015, pp. 282-284 Tomović V., Jokanović M., Pihler I., Vasiljević I., Škaljac (Savatić) S., Šojić B., Tomašević I., Tomović M., Martinović A., Lukač D.: Cadmium levels of edible offal from Saanen goat male kids, 1. International Meat Industry Conference (MeatCon2015), Zlatibor, 4-7 October, 2015, pp. 289-292 Hromiš (Krkić) N., Lazić V., Popović S., Šuput (rođ. Pejić) D., Bulut S., Džinić N., Šojić B., Tomović V.: Two layer chitosan-beeswax coating for application on artificial collagen casings, 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad, 25-27 October, 2016, pp. 116-121 Šojić B., Tomović V., Džinić N., Savanović J., Savanović D.: "Effect of caraway essential oil on pork cooked sausage quality", 11. Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, Teslić: Tehnološki fakultet, 18-19 November, 2016, pp. 295-299 Ikonić P., Šojić B., Peulić T., Jokanović M., Tomović V., Škaljac (Savatić) S., Novaković A.: Comparison of selected physicochemical and sensory properties of traditional fermented sausages produced in Vojvodina (northern Serbia), 3. International Congress Food Technology, Quality and Safety, Novi Sad, 25-27 October, 2016, pp. 290-295 Šojić B., Džinić N., Tomović V., Ikonić P., Jokanović M., Peulić T., Škaljac (Savatić) S., Ivić M.: Effect of starter culture addition on oxidative stability of fermented sausage produced in traditional manner, 3. International Congress Food Technology, Quality and Safety, Novi Sad, 25-27 October, 2016, pp. 668-671 Stanišič N., Stanojković A., Tomović V., Petričević M., Živković D., Gogić M., Radović Č.: Textural and colour changes through the one year storage of dry fermented Sremska sausage manufactured with different pork fat levels. , 6. Second International Symposium of Veterinary Medicine (ISVM2016), Beograd, 22-24 June, 2016, pp. 283-290 Tomašević I., Stajić S., Aćimović M., Škunca D., Tomović V., Đekić I.: Garlic powder promotes lipid oxidation in frankfurters., 62. International Congress of Meat Science and Technology, Bangkok, 14-19 August, 2016, pp. 14-19 Jokanović M., Ikonić (Prodanić) B., Ikonić P., Tomović V., Peulić T., Škaljac (Savatić) S., Šojić B., Ivić M., Džinić N.: Application of PCA method for textural properties of three Serbian traditional dry fermented sausages , 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad: Institute of Food Technology, University of Novi Sad, 25-27 October, 2016, pp. 587-592, ISBN 978-86-7994-050-6 Ivić M., Džinić N., Škaljac (Savatić) S., Jokanović M., Tomović V., Šojić B., Peulić T., Ikonić P.: Colour and sensory characteristics of traditional dry fermented sausage (Petrovská klobása) as affected by the starter culture, 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina, 15-17 March, 2017, pp. 80-87 Škaljac (Savatić) S., Petrović Lj., Jokanović M., Tomović V., Ivić M., Peulić T., Ikonić P., Šojić B., Džinić N.: The influence of smoking on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausages (Petrovská klobása), 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina, 15-17 March, 2017, pp. 136-144 Jokanović M., Ikonić P., Tomović V., Škaljac (Savatić) S., Šojić B., Peulić T., Ivić M., Džinić N.: Texture characteristics of serbian traditional dry fermented sausage as effected by production process, 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina, 15-17 March, 2017, pp. 161-166 Ivić M., Tomović V., Šević R., Jokanović M., Škaljac (Savatić) S., Džinić N., Šojić B., Peulić T., Ikonić P.: Carcass quality traits of three different pig genotypes, White Mangulica, Duroc × White Mangulica and Large White pigs, reared under intensive conditions and slaughtered at 150 kg live weight, IOP Conference Series: Earth and Environmental Science, 2017, Vol. 85, ISSN 1755-1307, 59. International meat industry conference, Zlatibor: IOP Publishing Ltd., 1-4 October, 2017, ISBN ISSN: 1755-1307 Škaljac (Savatić) S., Petrović Lj., Jokanović M., Tomović V., Peulić T., Ivić M., Šojić B., Ikonić P., Džinić N.: The influence of smoking in traditional conditions on content of polycyclic aromatic hydrocarbons in Petrovská klobása, br rada 012046, IOP Conference Series: Earth and Environmental Science, 2017, Vol. 85, ISSN 1755-1307, 59. International meat industry conference, Zlatibor: IOP Publishing Ltd., 1-4 October, 2017, ISBN ISSN: 1755-1307 Šojić B., Ikonić P., Pavlić B., Zeković Z., Tomović V., Kocić-Tanackov S., Džinić N., Škaljac (Savatić) S., Ivić M., Jokanović M., Peulić T.: The effect of essential oil from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the microbiological stability of fresh pork sausages, br rada 012055, IOP Conference Series: Earth and Environmental Science, 2017, Vol. 85, ISSN 1755-1307, 59. International meat industry conference, Zlatibor: IOP Publishing Ltd., 1-4 October, 2017, ISBN ISSN: 1755-1307 Hromiš (Krkić) N., Lazić V., Bulut S., Popović S., Šuput (rođ. Pejić) D., Markov S., Džinić N., Tomović V.: Influence of beeswax addition on antimicrobial activity of composite chitosan biofilms, 5. International Conference Sustainable Postharvest and Food Technologies INOPTEP and National Conference Processing and Energy in Agriculture PTEP, Vršac: Nacionalno društvo za procesnu tehniku i energetiku u poljopivredi (bivše društvo YUPTET), 21000 Novi Sad, Trg Dositeja Obradovića 8, 23-28 April, 2017, pp. 138-143, ISBN 978-86-7520-458-9 Šojić B., Ikonić P., Škaljac (Savatić) S., Tomović V., Candek-Potokar M., Aluwe M., Jokanović M., Tomašević I.: Effect of Caraway (Carum carvi L.) essential oil addition on masking boar taint in cooked pork sausages, 64. International Congress of Meat Science and Technology, Melbourne, 12-17 August, 2018, pp. 1-2 Ćućević N., Jokanović M., Ikonić P., Škaljac (Savatić) S., Ivić M., Šojić B., Peulić T., Tomović V.: Changes of physical characteristics of sjenički sudžuk during production in traditional conditions, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: University of Novi Sad Institute of Food Technology, 23-25 October, 2018, pp. 480-485, ISBN 978-86-7994-056-8 Ivić M., Jokanović M., Tomović V., Pavlić B., Škaljac (Savatić) S., Šojić B., Džinić N., Peulić T., Ikonić P.: Effect of marination process with addition of Satureja montana extract on lipid oxidation in cooked pork chops, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 186-191, UDK: 665.5:637.5 Tomović V., Šojić B., Jokanović M., Škaljac (Savatić) S., Ivić M., Tomović M., Tomašević I., Stajić S., Martinović A.: Mineral contents in pork and edible offal from indigenous pigs, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 30-38, UDK: 637.64:546.3 Jokanović M., Škaljac (Savatić) S., Tomović V., Ikonić P., Šojić B., Peulić T., Ivić M., Ćućević N.: The effect of casing type and storage on texture characteristics of Petrovská klobása sausage, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 212-217, UDK: 637.523 Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S., Lazović M., Vasiljević I., Tomašević I., Vujadinović D., Tomović M.: Chromium content in the meat of male Saanen goat kids from Vojvodina (Northern Serbia), 60. International meat industry conference, Kopaonik, 22-25 September, 2019 Ivić M., Tomović V., Jokanović M., Škaljac (Savatić) S., Šojić B.: The influence of cooking methods and juniper essential oil on lipid oxidation in pork chops, 60. International meat industry conference, Kopaonik: IOP Publishing, 22-25 September, 2019 Jokanović M., Hromiš (Krkić) N., Tomović V., Lazić V., Škaljac (Savatić) S., Šojić B., Ikonić P., Peulić T., Ivić M.: Effect of biopolymer coating on texture characteristics of dry fermented sausage during storage, 60. International meat industry conference, Kopaonik: IOP Publishing, 22-25 September, 2019 Škaljac (Savatić) S., Jokanović M., Tomović V., Ivić M., Šojić B., Ikonić P., Peulić T.: Colour characteristics of vacuum packed fermented sausage during storage, 60. International meat industry conference, Kopaonik: IOP Publishing, 22-25 September, 2019 Šojić B., Tomović V., Pavlić B., Ikonić P., Škaljac (Savatić) S., Jokanović M., Ivić M.: The effect of winter savory (Satureja montana L.) extract on the quality of cooked pork sausages, 60. International meat industry conference, Kopaonik: IOP Publishing, 22-25 September, 2019 Šojić B., Tomović V., Jokanović M., Pavlić B.: Essential oils as natural additives in dry-fermented sausages, 61. International Meat Industry Conference(MEATCON), Zlatibor: IOP Publishing, 26-29 September, 2021 Tomović V., Jokanović M., Tomović M., Šojić B., Lazović M., Vasiljević I., Škaljac (Savatić) S., Martinović A., Vujadinović D., Vukić M.: Mercury in female cattle livers and kidneys from Vojvodina, northern Serbia, 61. International Meat Industry Conference(MEATCON), Zlatibor: IOP Publishing, 26-29 September, 2021 Jokanović M., Ivić M., Škaljac (Savatić) S., Tomović V., Šojić B., Pavlić B., Ikonić P., Peulić T., Delić J.: Wild thyme (Thymus serpyllum L.) supercritical extract as antioxidant in precooked pork chops during chilled storage, 61. International Meat Industry Conference(MEATCON), Zlatibor: IOP Publishing, 26-29 September, 2021	97	97.00
M34	Saopštenje sa međunarodnog skupa štampano u izvodu Saopštenje sa međunarodnog skupa štampano u izvodu Tomović V., Petrović Lj., Džinić N., Manojlović D., Timanović S., Trišić-Ilić S., Mrđanov J.: Quality of carcass and meat of reciprocal hybrids obtained by breeding pigs races Large White and Swedish Landrace, 10. International Symposium Modern Trends in Livestock Production, Beograd, 2 October, 2013, pp. 5-6 Džinić N., Petrović Lj., Tomović V., Manojlović D., Timanović S., Vidarić D., Kurjakov N.: Quality of carcass and meat of Large White and Swedish Landrace pigs, 10. International Symposium Modern Trends in Livestock Production, Beograd, 2 October, 2013, pp. 5-6 Džinić N., Petrović Lj., Tomović V., Manojlović D., Timanović S., Vidarić D.: Effect of lairage time on the quality of M. semimembranosus from sides of two-breed crossed pigs, 53. International meat industry conference, Vrnjačka Banja, 13-15 June, 2005, pp. 13-13 Petrović Lj., Tomović V., Kevrešan Ž., Džinić N., Ikonić P., Peulić T., Kurjakov N.: The influence of the quality of M. semimembranosus from sides of multi-breed crossed pigs on properties of myofibrillar proteins determined by SDS PAG electrophoresis, 53. International meat industry conference, Vrnjačka Banja, 13-15 June, 2005, pp. 29-31 Tomović V., Petrović Lj., Džinić N., Manojlović D., Timanović S., Trišić-Ilić S.: Meat yield in primal cuts and sides of pigs determined by partial dissection, 53. International meat industry conference, Vrnjačka Banja, 13-15 June, 2005, pp. 15-15 Tomović V., Petrović Lj., Džinić N.: Determination of lean meat in pig carcasses in-vivo with Piglog 105 device, 7. International Conference of Food Physicist, Senta, 30-1 June, 2006, pp. 11-11 Džinić N., Petrović Lj., Tomović V., Jokanović M.: Textura – quality factor of finely ground cooked sausages, 7. International Conference of Food Physicist, Senta, 30-1 June, 2006 Peulić T., Petrović Lj., Ikonić P., Tomović V., Džinić N., Jokanović M.: Effect of storage time and temperature on colour characteristics of pork packaged in MAP , 2. International Congress on Food and Nutrition, Istanbul, 24-26 October, 2007, pp. 66-66 Džinić N., Petrović Lj., Jokanović M., Tomović V., Ikonić P., Peulić T.: Physico-chemical and sensory properties of broiler meat (Mm. Pectoralis) fed diets containing corn products , 2. International Congress on Food and Nutrition, Istanbul, 24-26 October, 2007, pp. 242-242 Petrović Lj., Tomović V., Džinić N., Pešović B., Salitrežić P., Šojić B., Jokanović M.: Nutritional and sensorial quality of cooked sausages produced with addition of dietary fibres, 54. International meat industry conference, Vranjska banja, 18-20 June, 2007, pp. 77-78 Petrović Lj., Peulić T., Tomović V., Džinić N., Ikonić P., Adamović J., Petrović N.: Influence of carcass quality on meat yield classified by categories for processing and defining of criteria for standardization, 54. International meat industry conference, Vranjska banja, 18-20 June, 2007, pp. 36-37 Petrović Lj., Tomović V., Džinić N., Ikonić P., Peulić T., Vidarić D., Vukić-Vranješ M., Kusturin J.: Influence of different origin Se in pig nutrition on technological and nutritive properties of M. semimembranosus, 54. International meat industry conference, Vranjska banja, 18-20 June, 2007, pp. 17-18 Okanović Đ., Petrović Lj., Džinić N., Tomović V., Zekić V., Kurjakov N.: The influence of pork carcass side quality on meat market economy, 54. International meat industry conference, Vranjska banja, 18-20 June, 2007, pp. 38-39 Petrović Lj., Tomović V., Džinić N., Pešović B., Salitrežić P., Šojić B., Jokanović M.: Nutritional and sensorial quality of cooked sausages made with addition of dietary fibers, 54. International meat industry conference, Vranjska banja, 18-20 June, 2007, pp. 77-78 Peulić T., Petrović Lj., Ikonić P., Tomović V., Džinić N., Jokanović M.: Effect of storage time and temperature on colour characteristics of pork packaged in map, 2. International Congress on Food and Nutrition, Istambul, 24-26 October, 2007, pp. 66-66 Lazić V., Gvozdenović J., Petrović Lj., Džinić N., Tomović V.: Characteristics of packaging materials for meat packaging in modified atmosphere , 2. International Congress on Food and Nutrition, Istanbul, 24-26 October, 2007, pp. 227-227 Džinić N., Petrović Lj., Jokanović M., Tomović V., Ikonić P., Peulić T.: Physico-chemical and sensory properties of broiler meat (Mm. Pectoralis) fed diets containing corn products , 2. International Congress on Food and Nutrition, Istambul, 24-26 October, 2007, pp. 242-242 Okanović Đ., Petrović Lj., Džinić N., Tomović V., Zekić V., Kurjakov N.: THE INFLUENCE OF PORK CARCASSES SIDE QUALITY ON MEAT MARKET ECONOMY, 54. Međunarodno 54. savetovanje industrije mesa, Vrnjačka Banja: Institut za higijenu i tehnologiju mesa, Beograd, 18-20 June, 2007, pp. 38-40, ISBN 978-86-82547-04-4, UDK: 637.5(048) 614.31:637.5(048) 664.9(048) Ikonić P., Petrović Lj., Džinić N., Tomović V., Peulić T.: Characterisation of Petrovská klobása (traditional fermented sausage) during its manufacturing, 1. European Food Congress, Ljubljana, 4-9 November, 2008, pp. 2-2 Džinić N., Petrović Lj., Jokanović M., Tomović V., Peulić T., Ikonić P.: Uticaj dodatka belog luka i bakra u hrani za piliće na nutritivni i senzorni kvalitet mesa grudi, 3. Savjetovanje o proizvodnji i preradi hrane agroTech, Gradačac: Tehnološki fakultet Univerziteta u Tuzli, 2008, ISBN 978-9958-9118-1-1, UDK: 631:664):338.43 (063) (082) Petrović Lj., Peulić T., Džinić N., Tomović V., Ikonić P., Šakota T.: Influence of carcass halves quality on meat yield of categories of meat designated for processing and determination of the criteria for standardisation, 55. International meat industry conference, Tara, 14 July, 2009, pp. 124-125 Tomović V., Petrović Lj., Džinić N., Peulić T., Ikonić P.: Influence of different chilling speed of pig carcass and different time of deboning post mortem on ability of M. semimembranosus to hold water, 55. International meat industry conference, Tara, 14 July, 2009, pp. 130-131 Petrović Lj., Šojić B., Džinić N., Tomović V., Salitrežić P., Škaljac (Savatić) S.: Technological and nutritional quality of cooked sausages produced with addition of omega 3-fatty acids, 55. International meat industry conference, Tara, 14 July, 2009, pp. 31-32 Tomović V., Petrović Lj., Džinić N.: Marbling of carcass pork meat of different percentage of meat, 55. International meat industry conference, Tara, 14 July, 2009, pp. 126-127 Petrović Lj., Ikonić P., Jokanović M., Džinić N., Tomović V., Peulić T.: Influence of quality of red pepper on colour of ''Petrovska klobása'' – Traditionally made dry fermented sausage, 55. International meat industry conference, Tara, 14 July, 2009, pp. 62-63 Petrović Lj., Vasić N., Džinić N., Jokanović M., Tomović V., Markuš K.: Effect of functional mixture alginate/glyceride addition on quality of cooked sausages, 55. International meat industry conference, Tara, 14 July, 2009, pp. 33-34 Radović V., Okanović Đ., Karović D., Džinić N., Filipović S., Tomović V.: MYCOTOXIN ADSORBENTS IN BROILERS NUTRITION – EFECTS ON YEALD AND MEAT QUALITY, 17. KRMIVA, Opatija: Krmiva d.o.o., Zagreb, 7-9 June, 2010, pp. 105-105, ISBN 1847-2370 Škaljac (Savatić) S., Petrović Lj., Jokanović M., Peulić T., Ikonić P., Tomović V., Džinić N., Šojić B.: Colour changes of Petrovská klobása during drying and ripening in traditional production, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 112-114 Tomović V., Petrović Lj., Kevrešan Ž., Džinić N., Jokanović M., Peulić T., Ikonić P.: Zinc contents of m. semimembranosus, livers and kidneys from ten different genetic lines of pigs produced in Vojvodina, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 163-165 Džinić N., Petrović Lj., Tomović V., Jokanović M., Šojić B.: The impact of the season on pig carcass and meat quality, 7. International Congress of Food Technologists, Biotechnologists and Nutritionists, Opatija, 20-23 September, 2011 Šojić B., Petrović Lj., Pešović B., Tomović V., Jokanović M., Džinić N., Salitrežić P.: The effect of inulin on the physico-chemical and sensory characteristics of reduced-fat cooked sausages, 7. International Congress of Food Technologists, Biotechnologists and Nutritionists, Opatija, 20-23 September, 2011 Radović V., Okanović Đ., Karović D., Džinić N., Tomović V., Jokanović M., Ikonić P., Peulić T.: THE EFFECT OF MINERAL ADSORBENTS ADDITION TO THE BROILER FEED ON THE QUALITY OF Mm. pectoralis, 18. KRMIVA, Opatija: Krmiva d.o.o., Zagreb, 8-10 June, 2011, pp. 102-103, ISBN 1847-2370 Petrović Lj., Džinić N., Ikonić P., Peulić T., Tomović V.: Quality and safety standardization of traditional fermented sausages, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 108-109 Peulić T., Jokanović M., Ikonić P., Petrović Lj., Mandić A., Škaljac (Savatić) S., Tomović V., Šojić B.: Formation of biogenic amines during drying and ripening of traditional dry fermented sausage Petrovská klobása produced in province of Vojvodina (northern Serbia), 7. Chemical Reactions in Foods, Prag, 14-16 November, 2012 Jokanović M., Tomović V., Peulić T., Kevrešan Ž., Šojić B., Škaljac (Savatić) S., Ikonić P., Šumić Z.: Zinc contents in the longissimus dorsi and semimembranosus muscles for five purebred pigs from Vojvodina (northern Serbia), 7. Chemical Reactions in Foods, Prag, 14-16 November, 2012 Tomović V., Jokanović M., Petrović Lj., Džinić N., Lazić V.: Content of microelements in the meat of modern purebred pigs reared in Vojvodina, 6. InterRegioSci, Novi Sad, 8 May, 2013, pp. 15-15 Tomović V., Jokanović M., Petrović Lj., Džinić N., Lazić V.: Content of cadmium in the meat and edible offal of purebred pigs reared in Vojvodina, 6. InterRegioSci, Novi Sad, 8 May, 2013, pp. 16-16 Ikonić P., Petrović Lj., Peulić T., Ikonić (Prodanić) B., Tomović V., Džinić N., Šojić B.: The influence of different thermo-hygrometric conditions and starter culture addition on drying characteristics of Petrovačka kobasica, a traditional dry-fermented sausage, 3. International conference Sustainable Postharvest And Food Technologies – INOPTEP 2011, Vrnjačka Banja, 21-26 April, 2013, pp. 293-293 Džinić N., Okanović Đ., Tomović V., Jokanović M., Ikonić P., Peulić T., Šojić B., Škaljac (Savatić) S.: THE EFFECT OF FEEDING ON BROILER CARCASS AND BREAST MEAT QUALITY, 20. KRMIVA, Opatija: Krmiva, D.O.O. Zagreb, 5-7 June, 2013, pp. 73-74, ISBN ISSN 1847-2370 ***Ikonić P., Peulić T., Čolović (Ivanov) D., Tomović V., Novaković A., Okanović Đ., Lević J.: FATTY ACID COMPOSITION OF MEAT AND BACKFAT FROM INDIGENOUS SWALLOW-BELLY MANGULICA PIGS REARED OUTDOORS The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, - Nije povezan skup**greska** Radusin T., Pilić B., Ikonić P., Tomović V., Novaković A., Šarić Lj., Tasić T.: Development of Nev PLA/Silica Nano Composites with Potential Use for Packaging of Fresh Meat, 987. Eco-sustainable Food Packaging Based on Polymer Nanomaterials, Rim, 26-28 February, 2014, pp. 78-78 Grujić R., Vujadinović D., Tomović V.: Heat treatment influence on rheological properties of pork meat, 7. Central European Congress on Food (CEFood), Ohrid, 21-24 May, 2014, pp. 29-29 Šojić B., Džinić N., Petrović Lj., Tomović V., Škaljac (Savatić) S., Ikonić P., Peulić T., Jokanović M.: The effect of modified atmosphere packaging on lipid oxidative changes in traditional fermented sausage (Petrovská Klobása), 2. International Congress on Food Technology, Kusadasi, 5-7 November, 2014, pp. 323-323 Džinić N., Petrović Lj., Škaljac (Savatić) S., Tomović V., Jokanović M., Peulić T., Ikonić P., Šojić B., Okanović Đ.: INFLUENCE OF INORGANIC AND ORGANIC MYCOTOXINS ADSORBENTS IN FEED ON QUALITY OF CARCASS AND PORK, 7. Cefood - Central European Congress on Food, Ohrid: European Federation of Food Science and Technology (EFFoST) and International Union of Food Science and Technology (IUFoST), 21-24 May, 2014, ISBN 978-608-4565-05-5 , UDK: 614.31(062)(048.3) 664 (062)(048.3) 608.3:664 (062)(048.3) Lončarević I., Sakač M., Pajin B., Mandić A., Mišan A., Tomović V.: Influence of sunflower lecithin on sensory properties, surface color and shelf-life of cocoa spread cream, 3. International Conference on Food Digestion, Wageningen, 11-13 March, 2014, pp. 92-92 Jokanović M., Tomović V., Kevrešan Ž., Tomović M., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Hromiš (Krkić) N., Martinović A.: Content of macro elements in the liver and kidney from five modern purebred pigs produced in Vojvodina (northern Serbia), 7. Central European Congress on Food (CEFood), Ohrid, 21-24 May, 2014, pp. 68-69 Tomović V., Jokanović M., Kevrešan Ž., Tomović M., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Hromiš (Krkić) N., Martinović A.: Content of micro elements in the liver and kidney from five modern purebred pigs produced in Vojvodina (northern Serbia), 7. Central European Congress on Food (CEFood), Ohrid, 21-24 May, 2014, pp. 90-90 Grujić R., Vujadinović D., Tomović V., Vukić M.: Influence of temperature and heat treatment procedure on the change of technological properties of meat, 7. International Symposium "With Food to Health", Tuzla, 16 October, 2014, pp. 33-33 Grabež V., Bjelanović M., Tomović V., Martinović A., Vučić G., Egelandsdal B.: Gas chromatographic characterization of key volatile components in sheep adipose tissue, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 168-168 Zekić V., Tomović V., Lukač D.: Economic characteristics of pig production Landrace and Mangulica in intensive farming sistems, 7. InterRegioSci, Novi Sad, 8 May, 2014, pp. 15-15 Tomović V., Zekić V., Jokanović M., Džinić N., Škrinjar M.: Physical characteristics and proximate and mineral composition of edible offal from free-range reared Swallow-belly Mangulica pigs from Vojvodina, 7. InterRegioSci, Novi Sad, 8 May, 2014, pp. 16-16 Grujić R., Vujadinović D., Tomović V.: Heat treatment influence on rheological properties of pork mea, 7. Central European Congress on Food (CEFood), Ohrid, 21-24 May, 2014, pp. 29-29 Peulić T., Šojić B., Ikonić P., Jokanović M., Tomović V., Škaljac (Savatić) S., Džinić N., Ikonić (Prodanić) B., Petrović Lj.: The effect of comercial starter culture addition on biogenic amines content in fermented sausage Petrovská klobása, 12. European Nutrition Conference, Berlin, 20-23 October, 2015, pp. 530-531, ISBN e-ISBN 978–3–318–056 Peulić T., Ikonić P., Petrović Lj., Škaljac (Savatić) S., Jokanović M., Tomović V., Šojić B., Džinić N.: Content of biogenic amines at the end of drying and ripening of petrovska klobasa produced in traditional and industrial conditions from hot deboned and cold meat, 4. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina, 4-6 March, 2015, pp. 224-224 Peulić T., Šojić B., Džinić N., Tomović V., Ikonić P., Jokanović M., Škaljac (Savatić) S., Ivić M.: Effect of an autochthonous starter culture on the oxidative stabilitty of traditional sausage (Petrovská klobása), 12. European Nutrition Conference, Berlin, 20-23 October, 2015, pp. 531-531, ISBN e-ISBN 978–3–318–056 Džinić N., Ivić M., Šojić B., Škaljac (Savatić) S., Tomović V., Jokanović M., Ikonić P., Peulić T., Okanović Đ.: SOME QUALITY PARAMETERS OF INDUSTRIAL KULEN FROM MARKET OF VOJVODINA , 1. International Symposium on Veterinary Medicine 2015 (ISVM), Vrdnik: Scientific veterinary institute „Novi Sad“, 21-23 May, 2015, pp. 56-56, ISBN 978-86-82871-37-8 , UDK: 619(082)(048.3) Ikonić P., Čolović (Ivanov) D., Peulić T., Okanović Đ., Tomović V., Džinić N., Lević J.: FATY ACID COMPOSITION OF TWO SKELETAL MUSCLES FROM NATIVE SWALLOW-BELLY MANGULICA PIGS REARED OUTDOORS. , 1. International Symposium on Veterinary Medicine 2015 (ISVM), Vrdnik: Scientific veterinary institute „Novi Sad“, 21-23 May, 2015, pp. 59-59, ISBN 978-86-82871-37-8 , UDK: 619(082)(048.3) Lukić T., Basarin B., Buggle B., Marković S., Tomović V., Popov-Raljić J., Hambach U., Gavrilov M., Milanović M., Tomić N., Jovanović M., Sakulski D., Zorn M., Komac B., Kalkan K.: A joined rock magnetic and colorimetric perspective on the Middle Pleistocene climate recorded in Dukatar pedocomplex S5 – Titel loess plateau (North Serbia) , 1. International conference on loess research: Loess2M - modelling & mapping, Novi Sad, 26-29 August, 2016, ISBN 978-86-7031-408-5 Kocić-Tanackov S., Dimić G., Mojović Lj., Đukić-Vuković A., Tomović V., Šojić B., Pejin J.: Antifungal activity of the garlic (Allium sativum L.) essential oil against Aspergillus species isolated from food, 2. Natural Resources, Green Tecnology & Sustainable Development, Zagreb, 5-7 October, 2016, pp. 70-70 Džinić N., Šojić B., Tomović V., Ikonić P., Jokanović M., Ivić M., Škaljac (Savatić) S.: Effect of starter culture addition on oxidative stability of traditional fermented sausage, 16. International Nutrition and Diagnostics Conference, Prague: Radanal, Ltd., 3-6 October, 2016, pp. 100-100, ISBN 978-80-7560-016-5 Šojić B., Tomović V., Džinić N., Kocić-Tanackov S., Ikonić P., Jokanović M., Peulić T., Okanović Đ., Škaljac (Savatić) S., Ivić M.: The effect of caraway essential oil on microbial stability and sensory properties of cooked pork sausages, Natural volatiles & essential oils, 2017, Vol. 4, No. 3, pp. 57-57, ISSN 2148-9637, 48. International Symposium on Essential Oils, Pecs: Badebio Ltd., 10-13 September, 2017, pp. 57-57, ISBN 2148-9637 Šojić B., Tomović V., Džinić N., Kocić-Tanackov S., Ikonić P., Jokanović M., Peulić T., Okanović Đ., Škaljac (Savatić) S., Ivić M.: Antioxidant activity of sage essential oil in cooked pork sausages, Natural volatiles & essential oils, 2017, Vol. 4, No. 3, pp. 158-158, ISSN 2148-9637, 48. International Symposium on Essential Oils, Pecs: Badebio Ltd., 10-13 September, 2017, pp. 158-158, ISBN 2148-9637 Šojić B., Tomović V., Ikonić P., Džinić N., Kocić-Tanackov S., Jokanović M., Ivić M., Škaljac (Savatić) S.: Effect of hyssop essential oil on microbiological quality of cooked pork sausage, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: University of Novi Sad Institute of Food Technology, 23-25 October, 2018, pp. 174-174, ISBN 978-86-7994-054-4 Škaljac (Savatić) S., Jokanović M., Ikonić P., Peulić T., Ivić M., Šojić B., Tomović V., Džinić N., Petrović Lj.: Polycyclic aromatic hydrocarbons in dry fermented sausages smoked in industrial conditions, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: University of Novi Sad Institute of Food Technology, 23-25 October, 2018, pp. 175-175, ISBN 978-86-7994-056-8 Šojić B., Ikonić P., Pavlić B., Tomović V., Jokanović M., Kocić-Tanackov S., Džinić N., Škaljac (Savatić) S., Ivić M., Peulić T.: The effect of Satureja montana L. essential oil on the microbial stability of fresh pork sausages, 9. International Congress of Food Technologists, Biotechnologists and Nutritionists, Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 3-5 October, 2018, pp. 158-158, ISBN 978-953-99725-7-6 Ivić M., Jokanović M., Tomović V., Šojić B., Džinić N., Škaljac (Savatić) S., Ikonić P., Peulić T.: The effect of raw meat quality and marination on precooked chicken breast meat oxidative stability, 9. International Congress of Food Technologists, Biotechnologists and Nutritionists, Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 3-5 October, 2018, pp. 168-168, ISBN 978-953-99725-7-6 Škaljac (Savatić) S., Jokanović M., Tomović V., Ivić M., Šojić B., Džinić N., Petrović Lj.: Influence of drying in industrial conditions on the color characteristics of dry fermented sausages, 12. Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, Banja Vrućica: University in Banja Luka, Faculty of Technology, 2-3 November, 2018, pp. 93-93, ISBN 978-99938-54-72-2 Šojić B., Pavlić B., Zeković Z., Ikonić P., Tomović V., Džinić N., Kocić-Tanackov S., Jokanović M.: The effect of coriander essential oil on the oxidative stability of cooked pork sausages, Facta Universitatis, Series: Physics, Chemistry and Technology, 2018, ISSN 0354-4656, 49. International Symposium on Essential Oils, Niš, 13-16 September, 2018 Ikonić (Prodanić) B., Šojić B., Ikonić P., Pavlić B., Tomović V., Jokanović M., Škaljac (Savatić) S.: Cooked pork sausage processing with different levels of coriander essential oil and sodium nitrite – ANN modelling, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad, 23-25 October, 2018 Zeković Z., Šojić B., Tomović V., Ikonić P., Pavlić B.: Application of winter savory extracts obtained by SFE and hydrodistillation as food preservatives, 12. International Symposium on Supercritical Fluids, Antib, 22-25 April, 2018 Šojić B., Pavlić B., Tomović V., Džinić N., Savanović J., Jokanović M., Škaljac (Savatić) S.: Effect of winter savory essential oil on antioxidative activity of cooked pork sausage, 12. International Conference of Chemists, Technologists and Ecologists of the Republic of Srpska, Teslić, 2-3 November, 2018 Škaljac (Savatić) S., Jokanović M., Tomović V., Peulić T., Ikonić P., Šojić B., Ivić M., Džinić N., Petrović Lj.: Effect of storage period on content of polycyclic aromatic hydrocarbon in traditional dry fermented sausages, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 39-39 Ivić M., Jokanović M., Tomović V., Škaljac (Savatić) S., Šojić B.: Inhibitory effect of origano essential oil on lipid oxidation in cooked pork chops, 13. Symposium on the Flora of Southeastern Serbia and Neighbouring Regions, Stara planina: Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš; Institute for Nature Conservation of Serbia, 20-23 June, 2019, pp. 125-125 Šojić B., Tomović V., Pavlić B., Zeković Z., Jokanović M., Škaljac (Savatić) S., Ivić M.: Antioxidant activity of winter savory (Satureja montanaL.) supercritical extract in cooked pork sausages, 13. Symposium on the Flora of Southeastern Serbia and Neighbouring Regions, Stara planina: Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš; Institute for Nature Conservation of Serbia, 20-23 June, 2019, pp. 128-128 Ivić M., Šojić B., Tomović V., Pavlić B., Kocić-Tanackov S., Jokanović M., Škaljac (Savatić) S.: Hyssop essential oil improves quality of cooked pork sausages, 50. International Symposium on Essential Oils, Beč, 9-12 September, 2019, pp. 57-57 Ivić M., Šojić B., Tomović V., Kocić-Tanackov S., Jokanović M., Škaljac (Savatić) S.: Ginger essential oil improves microbiological quality of cooked pork sausages, 50. International Symposium on Essential Oils, Beč, 9-12 September, 2019, pp. 201-201 Šojić B., Tomović V., Pavlić B., Ikonić P., Jokanović M., Ivić M., Škaljac (Savatić) S.: Ginger essential oil improves quality of cooked pork, 1. International Conference on Advanced Production and Processing, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 10-11 October, 2019, pp. 11-11, ISBN 978-86-6253-102-5 Ivić M., Tomović V., Jokanović M., Škaljac (Savatić) S., Šojić B.: Effect of wild oregano essential oil on lipid oxidation in marinated pork chops , 1. International Conference on Advanced Production and Processing, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 10-11 October, 2019, pp. 12-12, ISBN 978-86-6253-102-5 Škaljac (Savatić) S., Jokanović M., Tomović V., Ivić M., Šojić B., Peulić T., Ikonić P., Džinić N., Petrović Lj.: Effect of starter culture (Staphylococcus xylosus) addition on colour characteristics of dry fermented sausage , 1. International Conference on Advanced Production and Processing, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 10-11 October, 2019, pp. 20-20, ISBN 978-86-6253-102 Jokanović M., Tomović V., Škaljac (Savatić) S., Šojić B., Ikonić P., Peulić T., Ivić M., Ćućević N.: Texture characteristics of dry fermented sausage affected by drying process conditions , 1. International Conference on Advanced Production and Processing, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 10-11 October, 2019, pp. 38-38, ISBN 978-86-6253-102-5 Ivić M., Jokanović M., Tomović V., Pavlić B., Škaljac (Savatić) S., Šojić B.: Influence of marination process with addition of satureja montana essential oil on lipid oxidation of cooked pork chops, 13. Novel Technologies and Economic Development, Leskovac: Faculty of Technology, Leskovac, 18-19 October, 2019, pp. 41-41, ISBN 978-86-89429-35-0 Šojić B., Tomović V., Kocić-Tanackov S., Pavlić B., Jokanović M., Ivić M., Škaljac (Savatić) S.: Effect of ginger essential oil on microbiological quality of cooked pork sausages, 13. Novel Technologies and Economic Development, Leskovac: Faculty of Technology, Leskovac, 18-19 October, 2019, pp. 42-42, ISBN 978-86-89429-35-0 Papović T., Kučević D., Tomović V., Plavšić M., Jajić I., Krstović S., Čobanović K.: The influence of gender on growth performance, carcass and meat quality traits for Simmental bulls and heifers from the intensive fattening system, 1. CASEE Conference 2019: "The role of life science universities in redirecting land use from threat to guardian of ecosystem", Sarajevo, 12-15 June, 2019, pp. 17-17 Terzić (Vujanović) M., Zengin G., Beara (rođ. Krstić) I., Tomović V., Stožinić M., Vojvodić (Milošević) S., Radojković M.: Implementation of technological processes for processing berry fruits in order to obtain new products for increased market needs, 7. Scientific Symposium with International Participation „Environmental Resources, Sustainable Development and Food Production“, Tuzla, 12 November, 2021, pp. 12-12 Kocić-Tanackov S., Lazarević D., Bulut S., Kravić S., Tomović V., Šojić B.: Antimicrobial potential of oregano, winter savory and french marigold essential oils, in vitro and on fresh meat, 11. Central European Congress on Food (CEFood), Čatež ob Savi, 27-30 September, 2022, ISBN 978-961-95942-0-9 Škaljac (Savatić) S., Kartalović B., Jokanović M., Tomović V., Ikonić P., Ćućević N., Vranešević (Babić) J., Ivić M., Šojić B., Peulić T.: Reduction of polycyclic aromatic hydrocarbons in traditional dry fermented sausages., 2. International Conference on Advanced Production and Processing, Novi Sad: Faculty of Technology, 20-22 October, 2022, pp. 69-69, ISBN 978-86-6253-160-5 Tomović V., Škaljac (Savatić) S., Jokanović M.: Polycyclic aromatic hydrocarbons in smoked (grilled) meat and meat products, 8. International Congress “Engineering, Environment and Materials in Process Industry“, Jahorina, 20-23 March, 2023, pp. 84-84 Tomović V., Škaljac (Savatić) S., Vujadinović D., Jokanović M.: Cadmium and lead in the meat and edible offal – Maximum levels according to new European Union Regulations, 8. International Congress “Engineering, Environment and Materials in Process Industry“, Jahorina, 20-23 March, 2023 Škaljac (Savatić) S., Jokanović M., Vranešević (Babić) J., Kartalović B., Tomović V., Šojić B., Ikonić P., Peulić T.: The influence of filter on the content of polycyclic aromatic hydrocarbons in sausage from traditional smoking, 5. International Congress Food Technology, Quality and Safety, Novi Sad: Institute of Food Technology, 16-18 October, 2024, pp. 239-239, ISBN 978-86-7994-063-6 Jokanović M., Škaljac (Savatić) S., Tomović V., Šojić B., Ikonić P., Peulić T., Ikonić (Prodanić) B.: Comparison of differente tests for texture characteristics asessment of dry fermented sausages, 2. International Conference of Advanced Production and Processing, ICAPP, Novi Sad, 20-22 October, 2022, pp. 81-81	90	45.00
M42	Monografija nacionalnog značaja Monografija nacionalnog značaja Tomović V.: Hlađenje svinjskog mesa, Beograd, Zadužbina Andrejević – Tehnološki fakultet, 2012	1	5.00
M51	Rad u vodećem nacionalnom časopisu kategorije M51 Rad u vodećem nacionalnom časopisu kategorije M51 Džinić N., Petrović Lj., Tomović V., Manojlović D., Timanović S., Vidarić D., Kurjakov N.: Ocena kvaliteta polutki i mesa svinja rasa Veliki Jorkšir i Švedski Landra, Biotechnology in Animal Husbandry, 2004, Vol. 20, No. 1-2, pp. 67-73, ISSN 1450-9156, UDK: 636 Vinokić N., Petrović Lj., Lazić V., Džinić N., Tomović V.: Mechanical and barrier characteristics of colored edible collagen casings, Acta Periodica Technologica, 2006, Vol. 37, pp. 59-68, ISSN 1450-7188, UDK: 621.798.188.:664.854 Džinić N., Petrović Lj., Tomović V., Peulić T., Filipović S.: Effect of partial substitution of standard meal in chicken feed by rape seed on carcass and meat quality, Biotechnology in Animal Husbandry, 2007, Vol. 23, No. 5-6, pp. 323-329, ISSN 1450-9156, UDK: 636 Okanović Đ., Petrović Lj., Zekić V., Živković B., Džinić N., Tomović V., Peulić T., Ikonić P.: THE IMPORTANCE OF THE QUALITY OF PIG CARCASS SIDES FOR ECONOMICAL EFFICIENCY IN PRODUCTION AND PROCESSING OF PORK, Biotechnology in Animal Husbandry, 2008, Vol. 24, No. 3-4, pp. 129-137, ISSN 1450-9156, UDK: 637.5 Tomović V., Petrović Lj., Džinić N., Ikonić P., Peulić T.: Effects of rapid chilling of carcasses and earlier deboning post-mortem on colour of pork semimembranosus muscle, Biotechnology in Animal Husbandry, 2009, Vol. 25, No. 5-6, pp. 849-858, ISSN 1450-9156 Tomović V., Petrović Lj., Džinić N., Ikonić P., Peulić T.: Утицај брзог хлађења полутки свиња и ранијег откоштавања пост мортем на способност везивања воде M. Semimembranosus, Tehnologija mesa, 2009, Vol. 50, No. 5-6, pp. 304-315, ISSN 0494-9846 Džinić N., Petrović Lj., Tomović V., Jokanović M.: Influence of seasons on pig halves and meat quality (M. longissimus dorsi) of three-race hybrids, Biotechnology in Animal Husbandry, 2009, Vol. 25, No. 5-6, pp. 803-809, ISSN 1450-9156 Vasilev D., Vuković I., Tomović V., Jokanović M., Vasiljević N., Milanović - Stevanović M., Tubić M.: Važnije fizičke, fizičko-hemijske i senzorne osobine kvalittafunkcionalnih fermentisanih kobasica, Tehnologija mesa, 2009, No. 5-6, pp. 342-350, ISSN 0494-9846 Petrović Lj., Tomović V., Džinić N., Peulić T., Ikonić P.: Parametri i kriterijumi za ocenu kvaliteta polutki i mesa svinja, Tehnologija mesa, 2009, Vol. 50, No. 1-2, pp. 121-139, ISSN 0494-9846 Džinić N., Okanović Đ., Jokanović M., Peulić T., Tomović V., Ikonić P., Filipović S.: Carssas and breast meat quality of broilers feed with extruded corn, Biotechnology in Animal Husbandry, 2011, Vol. 27, No. 4, pp. 1697-1703, ISSN 1450-9156, UDK: 637.05 Tomović V., Petrović Lj., Jokanović M., Kevrešan Ž., Džinić N., Peulić T., Ikonić P.: Nickel levels of liver from ten different pig genetic lines produced in Vojvodina, Biotechnology in Animal Husbandry, 2011, Vol. 27, No. 4, pp. 1793-1799, ISSN 1450-9156 Šuput (rođ. Pejić) D., Lazić V., Lević Lj., Pezo L., Tomović V., Hromiš (Krkić) N.: Effect of specific packaging conditions on myoglobin and meat color, Food and Feed Research, 2013, Vol. 40, No. 1, pp. 1-9, ISSN 2217-5660 Džinić N., Okanović Đ., Jokanović M., Tomović V., Palić D.: The influence of garlic powder in broiler feed on carcass and breast meat quality, Quality of Life, 2013, Vol. 4, No. 3-4, pp. 55-61, ISSN 1986-602X Grujić R., Vujadinović D., Tomović V.: Uticaj temperature i različitih postupaka toplotne obrade na promjenu boje i senzornih osobina mesa svinja, Journal of Engineering & Processing Management, 2013, Vol. 5, No. 1, pp. 99-111, ISSN 1840-4774 Ikonić P., Peulić T., Petrović Lj., Ikonić (Prodanić) B., Tomović V., Džinić N., Škaljac (Savatić) S., Jokanović M., Šojić B.: Drying characteristics of traditional fermented sausage petrovská klobása - the effect of different ripening conditions and use of starter culture, Food and Feed Research, 2014, pp. 71-79, ISSN 2217-5660 Grujić R., Vujadinović D., Tomović V.: Heat tretment influence on rheological properties of pork meat, Journal of Hygienic Engineering and Design, 2014, Vol. 6, pp. 63-68, ISSN 1857-8489 Tomović V., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Škrinjar M., Lazić V., Tomović M.: Physical characteristics and proximate and mineral composition of adipose tissue from free-range reared Swallow-belly Mangulica pigs from Vojvodina, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2014, Vol. 18, No. 4, pp. 187-190, ISSN 1450-5029 Vujadinović D., Grujić R., Tomović V., Vukić M., Jokanović M.: Cook loss as a function of meat heat treatment and regime, Quality of Life, 2014, Vol. 5, No. 3-4, pp. 81-86, ISSN 1986-602X Tomović V., Jokanović M., Pihler I., Vasiljević I., Škaljac (Savatić) S., Šojić B., Tomašević I., Tomović M., Martinović A., Lukač D.: Cadmium levels of edible offal from Saanen goat male kids, Procedia Food Science, 2015, Vol. 5, pp. 289-292, ISSN 2211-601X Jokanović M., Tomović V., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2015, Vol. 19, No. 1, pp. 48-51, ISSN 1450-5029 Tomović V., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Hromiš (Krkić) N.: Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2015, Vol. 19, No. 1, pp. 87-90, ISSN 1450-5029 Grujić R., Vujadinović D., Tomović V., Vukić M.: Uticaj visine temperature i režima toplotne obrade na promijenu tehnoloških osobina mesa, Hrana u zdravlju i bolesti, 2015, Vol. 40, pp. 71-80, ISSN 2233-1220 Tomašević I., Tomović V., Stajić S., Jokanović M., Stanišić N., Živković D.: Effects of anatomical location within pork tenderloins on the quality of fast thawed steaks, Meso, 2015, pp. 455-460, ISSN 1332-0025 Šojić B., Hromiš (Krkić) N., Petrović Lj., Tomović V., Mandić A., Sedej I., Džinić N., Lazić V., Kravić S., Škaljac (Savatić) S.: Effect of packaging method and storage period on fatty acid profile and TBARS value of traditional sausage (Petrovská klobása) , Journal on Processing and Energy in Agriculture, 2015, Vol. 19, No. 2, pp. 105-107, ISSN 1821-4487 Šojić B., Tomović V., Džinić N., Peulić T., Škaljac (Savatić) S., Ikonić P., Jokanović M.: Effect of hot and cold deboning meat on the lipid oxidation changes and sensory properties of the traditional sausage (Petrovská klobása), Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2016, Vol. 20, No. 1, pp. 39-41, ISSN 1450-5029 Peulić T., Ikonić P., Petrović Lj., Mandić A., Škaljac (Savatić) S., Jokanović M., Tomović V., Šojić B., Ivić M., Džinić N.: Biogenic amines profile of serbian traditional sausage in relation to raw material and production conditions, Journal of Agricultural Science and Technology B, 2016, Vol. 6, pp. 48-56, ISSN 2161-6264 Džinić N., Ivić M., Jokanović M., Šojić B., Škaljac (Savatić) S., Tomović V.: CHEMICAL, COLOR, TEXTURE AND SENSORY PROPERTIES OF ČAJNA KOBASICA, A DRY FERMENTED SAUSAGE, Quality of Life, 2016, Vol. 7, No. 1-2, pp. 5-11, ISSN 1986-602X, UDK: 637.523.035.05 Ivić M., Jokanović M., Džinić N., Tomović V., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P.: The effect of freezing-thawing and marination time on cooked chicken breast meat quality, Arhiv veterinarske medicine, 2017, Vol. 10, No. 2, pp. 33-44, ISSN 1820-9955, UDK: 619 Šojić B., Pavlić B., Ikonić P., Zeković Z., Tomović V., Džinić N., Kocić-Tanackov S., Škaljac (Savatić) S., Ivić M., Peulić T., Jokanović M.: Essential oil from sage herbal dust exhibits antioxidative and antimicrobial activity in cooked pork sausages, Fleischwirtschaft international, 2018, Vol. 6, pp. 47-50, ISSN 0179-2415 Hromiš (Krkić) N., Šojić B., Lazić V., Popović S., Šuput (rođ. Pejić) D., Bulut S., Džinić N., Tomović V., Ivić M.: Dvoslojni omotač na bazi hitozana za zaštitu fermentisane suve kobasice , Journal on Processing and Energy in Agriculture, 2018, Vol. 22, No. 1, pp. 23-26, ISSN 1821-4487 Šojić B., Tomović V., Džinić N., Jokanović M., Ikonić P., Škaljac (Savatić) S., Pavlić B.: Plant extracts as natural antioxidants in meat processing, Bulgarian Journal of Agricultural Science, 2019, Vol. 25, pp. 27-30, ISSN 1310-0351 Tomović V., Šojić B., Jokanović M., Škaljac (Savatić) S., Ivić M., Tomović M., Tomašević I., Stajić S., Martinović A.: Minerals contents in pork and edible offal from indigenous pigs, Journal of Engineering & Processing Management, 2019, Vol. 11, pp. 66-72, ISSN 1840-4774 Škaljac (Savatić) S., Jokanović M., Tomović V., Peulić T., Ikonić P., Šojić B., Ivić M., Petrović Lj., Vranešević (Babić) J., Hromiš (Krkić) N.: Uticaj dimljenja na formiranje boje i sadržaj policikličnih aromatičnih jedinjenja u tradicionalnoj fermentisanoj kobasic (Impact of smoking on formation of colour and polycyclic aromatic hydrocarbons in traditional fermented sausage), Glasnik hemičara, tehnologa i ekologa Republike Srpske, 2019, Vol. 15, pp. 25-32, ISSN 2232-755X Novaković S., Đekić I., Klaus A., Vunduk J., Đorđević V., Tomović V., Šojić B., Kocić-Tanackov S., Tomašević I.: Antioxidant activity of mushrooms in vitro and in frankfurters., Meat Technology, 2020, Vol. 61, pp. 62-69, ISSN 2466-4812	34	68.00
M52	Rad u nacionalnom časopisu kategorije M52 Rad u nacionalnom časopisu kategorije M52 Grujić R., Tomović V.: Deklarisanje namirnica s osvrtom na pekarske i poslastičarske proizvode, Žito-hleb, 2000, Vol. 27, No. 3, pp. 85-92, ISSN 0351-0999, UDK: 864.6/7(06) Džinić N., Petrović Lj., Tomović V., Manojlović D., Timanović S., Trišić-Ilić S., Mrđanov J.: Uticaj višerasnog ukrštanja i godišnjeg doba na kvalitet polutki i mesa svinja, Savremena poljoprivredna tehnika, 2003, Vol. 52, No. 3-4, pp. 335-337, ISSN 0350-2953, UDK: 63(497.1)(051)-''540.2'' Tomović V., Petrović Lj., Džinić N., Manojlović D., Timanović S., Vidarić D., Kurjakov N.: Kvalitet polutki i mesa svinja trorasnih hibrida, Savremena poljoprivredna tehnika, 2003, Vol. 52, No. 3-4, pp. 369-371, ISSN 0350-2953, UDK: 63(497.1)(051)-''540.2'' Tomović V., Petrović Lj., Džinić N., Manojlović D., Timanović S., Vidarić D., Kurjakov N., Trišić-Ilić S.: Kvalitet i učestalost pojavljivanja izmenjenog tehnološkog kvaliteta M. semimembranosus sa polutki svinja četvorasnih hibrida, Veterinarski glasnik, 2005, Vol. 59, No. 1-2, pp. 229-235, ISSN 0350-2457, UDK: 619(05) Džinić N., Petrović Lj., Tomović V., Manojlović D., Timanović S., Vidarić D.: Uticaj dužine odmaranja u depou klanice na kvalitet M. semimembranosus sa polutki svinja dvorasnih hibrida, Tehnologija mesa, 2006, Vol. 47, No. 1-2, pp. 20-26, ISSN 0494-9846, UDK: 664.9:614.61:637.5(05) Džinić N., Petrović Lj., Tomović V., Manojlović D., Timanović S., Vidarić D.: Kvalitet polutki i M. semimembranosus dvorasnih i četvororasnih hibrida svinja, Tehnologija mesa, 2006, Vol. 47, No. 5-6, pp. 175-182, ISSN 0494-9846, UDK: 664.9:614.61:637.5(05) Džinić N., Tomović V., Petrović Lj., Perić L.: Uticaj dodatka Se različitog porekla u hrani za piliće na kvalitet Mm. pectoralis, Tehnologija mesa, 2006, Vol. 47, No. 5-6, pp. 199-203, ISSN 0494-9846, UDK: 664.9:614.61:637.5(05) Okanović Đ., Zekić V., Petrović Lj., Tomović V., Džinić N.: Ekonomičnost proizvodnje svinjskog mesa u polutkama, Tehnologija mesa, 2006, Vol. 47, No. 5-6, pp. 237-241, ISSN 0494-9846, UDK: 637.5’64.02:338.439.5 Šoronja-Simović D., Filipović N., Pribiš V., Tomović V.: Uticaj vlakana Fibrex-a na kvalitet testenine, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2007, Vol. 11, pp. 58-60, ISSN 1450-5029 Džinić N., Tomović V., Petrović Lj., Peulić T., Ikonić P., Filipović S.: Uticaj supstitucije dela standardnog obroka u ishrani pilića sačmom uljane repice na kvalitet mesa, Uljarstvo- Journal of edible oil industry, 2008, Vol. 38, No. 1-2, pp. 9-14, ISSN 0351-9503, UDK: 633.85+664.3 Džinić N., Tomović V., Petrović Lj., Jokanović M., Filipović S., Savković T.: Kvalitet trupa i mesa grudi brojlera hranjenih različito obrađenim kukuruznim stočnim brašnom, Glasnik hemičara, tehnologa i ekologa Republike Srpske, 2009, Vol. 2, pp. 127-130, ISSN 1840-054X Tomović V., Petrović Lj., Džinić N.: Uticaj ubrzanog hlađenja polutki svinja i ranijeg otkoštavanja post mortem na kalo hlađenja, skraćenje vremena proizvodnje svinjskog mesa i uštedu energije, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2009, Vol. 13, No. 4, pp. 340-343, ISSN 1450-5029 Tomović V., Petrović Lj., Džinić N.: Uticaj ubrzanog hlađenja polutki svinja i ranijeg otkoštavanja post-mortem na boju M. semimembranosus, Glasnik hemičara, tehnologa i ekologa Republike Srpske, 2010, Vol. 3, pp. 25-32, ISSN 1840-054X Tomović V., Petrović Lj., Tomović M., Kevrešan Ž., Džinić N., Jokanović M.: Content of manganese in M. semimembranosus, liver and kidney in commercial pigs produced in Vojvodina, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2010, Vol. 14, No. 1, pp. 11-14, ISSN 1450-5029 Jokanović M., Petrović Lj., Ikonić P., Tomović V., Džinić N., Škaljac (Savatić) S., Peulić T.: Sensory properties of Petrovska klobasa (dry fermented sausage) ripened in traditional and industrial conditions, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2010, Vol. 14, No. 3, pp. 153-156, ISSN 1450-5029 Petrović Lj., Ivanović S., Šojić B., Mandić A., Peulić T., Džinić N., Tomović V.: Uticaj vremena skladištenja na tok lipidne oksidacije u smrznutom svinjskom mesu, Tehnologija mesa, 2010, Vol. 51, No. 1, pp. 18-26, ISSN 0494-9846 Zekić V., Vidović V., Petrović Lj., Tomović V., Lukač D.: Ekonomska obeležja tova svinja Mangulica, Agroekonomika, 2011, Vol. 51, pp. 59-65, ISSN 0350-5928 Petrović Lj., Džinić N., Ikonić P., Peulić T., Tomović V.: Quality and safety standardization of traditional fermented sausages, Tehnologija mesa, 2011, Vol. 52, No. 2, pp. 234-244, ISSN 0494-9846 Živković D., Tomović V., Perunović M., Stajić S., Stajić N., Stajić N., Bogićević N.: Senzorna prihvatljivost sremske kobasice izrađene od mesa svinja različite starosti, Tehnologija mesa, 2011, Vol. 52, No. 2, pp. 252-261, ISSN 0494-9846 Tomović V., Petrović Lj., Tomović M., Kevrešan Ž., Džinić N., Jokanović M.: Determination of the nickel content in the kidney from pigs produced in Vojvodina, Glasnik hemičara, tehnologa i ekologa Republike Srpske, 2011, Vol. 5, pp. 51-55, ISSN 1840-054X Tomović V., Petrović Lj., Džinić N., Jokanović M., Peulić T., Ikonić P., Lazić V.: Sadržaj fosfora u Mm. semimembranosus, jetrama i bubrezima deset različitih genotipova svinja odgajanih u Vojvodini, Zbornik radova, Tehnološki fakultet, Leskovac, 2011, Vol. 20, pp. 166-174, ISSN 0352-6542 Ikonić P., Peulić T., Petrović Lj., Jokanović M., Škaljac (Savatić) S., Tomović V., Džinić N., Šojić B.: Effect of drying and ripening methods on proteolysis and biogenic amines formation in traditional dry-fermented sausage Petrovská klobása, Food and Feed Research, 2011, Vol. 38, No. 1, pp. 1-8, ISSN 2217-5660 Džinić N., Petrović Lj., Jokanović M., Tomović V., Filipović S., Peulić T., Ikonić P., Okanović Đ.: KVALITET MESA GRUDI BROJLERA HRANJENIH EKSTRUDIRANOM SAČMOM ULJANE REPICE, Uljarstvo- Journal of edible oil industry, 2012, Vol. 43, No. 1-2, pp. 7-11, ISSN 0351-9503, UDK: 633.85+664.3 664.3 Zekić V., Tomović V., Milić D., Vidović V., Lukač D.: Ekonomska obeležja proizvodnje svinja rase landras i mangulica, Letopis naučnih radova Poljoprivrednog fakulteta, 2013, Vol. 37, No. 37, pp. 191-199, ISSN 0546-8264, UDK: 631/.639(05) Šojić B., Petrović Lj., Džinić N., Tomović V., Ikonić P., Peulić T., Škaljac (Savatić) S., Jokanović M.: Uticaj pakovanja i vremena skladištenja na oksidativne promene na lipidima u tradicionalnoj petrovačkoj kobasici, Uljarstvo- Journal of edible oil industry, 2013, Vol. 44, No. 1, pp. 61-65, ISSN 0351-9503 Zekić V., Tica N., Tomović V., Milić D.: Ekonomska obeležja proizvodnje biodizela iz otpadnih sirovina prehrambene industrije, Agroekonomika, 2013, Vol. 56, No. 56-60, pp. 27-33, ISSN 0350-5928, UDK: 338.43 Zekić V., Vidović V.: Ekonomika obeležja proizvodnje svinja rase landras i mangulica, Letopis naučnih radova Poljoprivrednog fakulteta, 2013, Vol. 37, No. 1, pp. 191-199, ISSN 0546-8264, UDK: 636.4 Zekić V., Džinić N., Tica N., Tomović V., Milić D.: Ekonomska obeležja postrojenja za preradu mesa, Agroekonomika, 2014, Vol. 43, No. 63-64, pp. 93-100, ISSN 0350-5928, UDK: 339.13:637.5 Zekić V., Tica N., Tomović V., Milić D.: Predviđanje ekonomskih parametara u svinjarstvu primenom simulacionih metoda, Letopis naučnih radova Poljoprivrednog fakulteta, 2014, Vol. 38, No. 38, ISSN 0546-8264, UDK: 631/.639(05) Zekić V., Džinić N., Tica N., Tomović V., Milić D.: Utvrđivanje cene koštanja tradicionalih proizvoda od mesa, Agroekonomika, 2015, Vol. 44, No. 67, pp. 117-124, ISSN 0350-5928, UDK: 339.13:637.5 Džinić N., Ivić M., Jokanović M., Šojić B., Radić N., Tomović V., Škaljac (Savatić) S.: Odabrani parametri kvaliteta fino usitnjenih barenih kobasica u tipu viršle sa različitim dodacima, Uljarstvo- Journal of edible oil industry, 2015, Vol. 46, No. 1, pp. 65-71, ISSN 0351-9503, UDK: 633.85+664.3 Hromiš (Krkić) N., Lazić V., Šuput (rođ. Pejić) D., Popović S., Tomović V.: IMPROVEMENT OF WATER VAPOR BARRIER PROPERTIES OF CHITOSAN-COLLAGEN LAMINATED CASINGS USING BEESWAX, Analecta Technica Szegedinensia, 2015, Vol. 9, No. 1, pp. 31-38, ISSN 1788-6392 Lončarević I., Pajin B., Petrović J., Šarac V., Tomović V., Zarić D., Nikolovski Z.: Lecitin iz uljane repice kao emulgator u proizvodnji mazivog kakao-krem proizvoda, Journal of edible oil industry "Uljarstvo", 2016, pp. 47-54 Zekić V., Džinić N., Tica N., Tomović V., Milić D.: Uticaj stepena korišćenja kapaciteta na finansijske rezultate u preradi mesa, Letopis naučnih radova Poljoprivrednog fakulteta, 2016, Vol. 40, No. 1, pp. 95-99, ISSN 0546-8264, UDK: 637.5.03	34	51.00
M53	Rad u nacionalnom časopisu kategorije M53 Rad u nacionalnom časopisu kategorije M53 Džinić N., Tomović V., Petrović Lj., Stanaćev V., Peulić T., Ikonić P., Filipović S.: Uticaj ishrane brojlera sa različitim proizvodima od uljane repice na kvalitet trupa i mesa grudi pilića, Uljarstvo- Journal of edible oil industry, 2008, Vol. 39, No. 1-2, pp. 27-32, ISSN 0351-9503 Džinić N., Petrović Lj., Jokanović M., Tomović V., Sredanović S., Lević J., Škaljac (Savatić) S.: Uticaj ishrane brojlera izoenergetskim smešama različitog nivoa i izvora proteina na kvalitet trupa i mesa, Uljarstvo- Journal of edible oil industry, 2009, Vol. 40, No. 1-2, pp. 29-35, ISSN 0351-9503 Petrović Lj., Šojić B., Mandić A., Peulić T., Džinić N., Tomović V., Ivanović S., Škaljac (Savatić) S.: Oksidativne promene na lipidima smrznutog svinjskog mesa tokom skladištenja, Uljarstvo- Journal of edible oil industry, 2009, Vol. 40, No. 1-2, pp. 43-48, ISSN 0351-9503 Šojić B., Petrović Lj., Peulić T., Tomović V., Škaljac (Savatić) S., Ikonić P., Jokanović M., Džinić N.: Oksidativne promene na lipidima Petrovačke kobasice (Petrovská klobása) tokom tradicionalne proizvodnje, Uljarstvo- Journal of edible oil industry, 2010, Vol. 41, No. 1-2, pp. 51-56, ISSN 0351-9503 Džinić N., Petrović Lj., Jokanović M., Tomović V., Stanaćev V., Stanaćev V.: Efekat belog luka i neorganskog bakra u ishrani brojlera na nutritivni i tehnološki kvalitet mesa grudi, Uljarstvo- Journal of edible oil industry, 2010, Vol. 41, No. 1-2, pp. 13-18, ISSN 0351-9503 Škaljac (Savatić) S., Jokanović M., Tomović V., Peulić T., Ikonić P., Šojić B., Ivić M., Petrović Lj., Vranešević (Babić) J., Hromiš (Krkić) N.: Uticaj dimljenja na formiranje boje i sadržaj policiklicnih aromaticnih jedinjenja u tradicionalnoj fermentisanoj kobasici, Glasnik hemicara, tehnologa i ekologa Republike Srpske, 2019, pp. 25-32, ISSN 2232-755X, UDK: 637.523.7:664.85.037.5	6	6.00
M61	Plenarno ili uvodno predavanje po pozivu sa skupa nacionalnog značaja štampano u celini Plenarno ili uvodno predavanje po pozivu sa skupa nacionalnog značaja štampano u celini Petrović Lj., Tomović V., Džinić N., Manojlović D.: Proizvodnja svinjskog mesa sa sertifikatom u Srbiji – stanje i perspektive, 7. Savetovanje hemičara i tehnologa, Banja Luka: Glasnik hemičara i tehnologa Republike Srpske, 6-7 Novembar, 2003, pp. 39-55, ISBN 0354-7450	1	1.50
M63	Saopštenje sa skupa nacionalnog značaja štampano u celini Saopštenje sa skupa nacionalnog značaja štampano u celini ***Petrović Lj., Tomović V.: Kvalitet mesa svinja u Srbiji- Nije povezan skup**greska** Džinić N., Tomović V., Petrović Lj., Peulić T., Jokanović M., Savković T.: Kvalitet mesa grudi brojlera hranjenih oplemenjenim i ekstrudiranim oplemenjenim kukuruznim stočnim brašnom, 12. Savetovanje o biotehnologiji, Čačak, 2-3 Mart, 2007, pp. 183-188 Savković T., Filipović S., Sakač M., Džinić N., Tomović V.: Ekstrudirano i oplemenjeno kukuruzno stočno brašno u ishrani brojlera i njegov uticaj na prinos mesa brojlera, 12. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 2-3 Mart, 2007, pp. 195-200 Džinić N., Tomović V., Petrović Lj., Peulić T., Ikonić P., Filipović S.: Uticaj ishrane brojlera sa sačmom uljane repice na prinos i kvalitet mesa grudi, 48. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 11-16 Jun, 2007, pp. 99-105 Džinić N., Petrović Lj., Jokanović M., Tomović V., Peulić T., Ikonić P.: Uticaj dodatka belog luka i bakra u hrani za piliće na nutritivni i senzorni kvalitet mesa grudi, 3. Savjetovanje o proizvodnji i preradi hrane agroTech, Gradačac, 2008, pp. 57-62 Džinić N., Tomović V., Petrović Lj., Stanaćev V., Filipović S., Peulić T., Ikonić P.: Kvalitet trupa i mesa grudi brojlera hranjenih sa različitim proizvodima od uljane repice, 49. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 2008, pp. 123-129 Petrović Lj., Ivanović S., Mandić A., Peulić T., Džinić N., Tomović V., Šojić B.: Uticaj smrzavanja na lipide svinjskog mesa, 50. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 22-26 Jun, 2009, pp. 243-250 Džinić N., Petrović Lj., Tomović V., Jokanović M., Peulić T., Filipović S., Stanaćev V.: Kvalitet trupa i mesa pilića hranjenih sa različitim količinama ekstrudirane sačme uljane repice, 14. Savetovanje o biotehnologiji, Čačak, 27-28 Mart, 2009, pp. 317-323 Džinić N., Petrović Lj., Jokanović M., Tomović V., Sredanović S., Lević J.: Uticaj ishrane pilića izoenergetskih smešama na bazi proizvoda industrije ulja na kvalitet trupa i mesa, 50. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 22-26 Jun, 2009, pp. 251-258 Tomović V., Petrović Lj., Tomović M., Kevrešan Ž., Džinić N., Jokanović M.: Sadržaj nutritivnih elemenata u mesu, jetri i bubrezima svinja rase Veliki Jorkšir, 15. Savetovanje o biotehnologiji, Čačak, 26-27 Mart, 2010, pp. 765-769 Tomović V., Petrović Lj., Džinić N., Jokanović M.: Sadržaj nitrita u termički netretiranim proizvodima od mesa, 15. Savetovanje o biotehnologiji, Čačak, 26-27 Mart, 2010, pp. 777-781 Petrović Lj., Džinić N., Tomović V., Jokanović M., Škaljac (Savatić) S., Šojić B.: Kvalitet kobasica u tipu kulena proizvedenih na tradicionalni način i u industrijskim uslovima, 15. Savetovanje o biotehnologiji, Čačak, 26-27 Mart, 2010, pp. 827-832 Džinić N., Petrović Lj., Jokanović M., Tomović V., Stanaćev V., Milošević N., Stanaćev V.: Uticaj hrane za piliće obogaćene belim lukom i bakrom na kvalitet trupa i mesa grudi, 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 26-2 Jun, 2010, pp. 273-279 Tomović V., Petrović Lj., Džinić N.: Uticaj različite brzine hlađenja polutki svinja i različitog vremena otkoštavanja post mortem na sposobnost vezivanja vode M. semimembranosus, 3. Bezbednost i kvalitet namirncia animalnog porekla, Beograd, 22-23 Novembar, 2012, pp. 101-113 Šojić B., Jokanović M., Petrović Lj., Peulić T., Ikonić P., Tomović V., Škaljac (Savatić) S., Džinić N.: Oksidativne promene na lipidima tradicionalne Petrovačke kobasice (“Petrovske klobáse”) tokom sušenja i zrenja u domaćinstvu, 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 26-2 Jun, 2010, pp. 257-263 Tomović V., Jokanović M., Petrović Lj., Šojić B., Škaljac (Savatić) S., Džinić N., Lazić V.: Sadržaj ukupne masti u mesu i iznutricama svinja lasaste Mangulice odgajanih u tradicionalnom slobodnom ispustu u Vojvodini, 52. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 5-10 Jun, 2011, pp. 189-196 Pajin B., Lončarević I., Petrović J., Tomović V., Šoronja-Simović D., Nikolovski Z., Zarić D.: Uticaj suncokretovog lecitina na senzorne osobine mazivog kakao-krem proizvoda, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 16-21 Jun, 2013, pp. 145-151 Tomović V., Jokanović M., Kevrešan Ž., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Škrinjar M., Lazić V., Okanović Đ.: Sadržaj minerala u potkožnom masnom tkivu i salu svinja lasaste mangulice odgajanih u tradicionalnom slobodnom ispustu u Vojvodini, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet u Novom Sadu, 16-21 Jun, 2013, pp. 197-203, ISBN 978-86-6253-022-6, UDK: 633.85(082) 665.3(082) Lončarević I., Pajin B., Šarac V., Tomović V., Trzin D., Tomović V., Švarc-Gajić J.: Sastav i karakteristike lecitina različitog porekla, 55. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet, 15-20 Jun, 2014, pp. 175-180 Tomović V., Jokanović M., Pihler I., Simin V., Šojić B., Škaljac (Savatić) S., Krajinović M., Žujović M., Peulić T., Ikonić P.: Sadržaj ukupne masti u mesu i iznutricama muških jaradi Sanske rase koza odgajanih u Vojvodini, 55. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 15-20 Jun, 2014, pp. 259-267 Tomović V., Jokanović M., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Hemijski sastav M. semimembranosus i M. longissimus thoracis et lumborum svinja pet čistih rasa odgajanih u Vojvodini, 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13-14 Mart, 2015, pp. 275-281 Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Hemijski sastav jetri i bubrega svinja pet čistih rasa odgajanih u Vojvodini, 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13-14 Mart, 2015, pp. 281-287 Tomović V., Stanišić N., Jokanović M., Šojić B., Škaljac (Savatić) S., Škrinjar M., Kocić-Tanackov S., Zekić V., Lukač D., Lazić V.: Sadržaj ukupne masti u mesu i iznutricama svinja lasaste mangulice odgajanih u intenzivnom farmskom sistemu do telesne mase od 100 kg , 56. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet u Novom Sadu, 21-26 Jun, 2015, pp. 287-293, ISBN 978-86-6253-022-6 Džinić N., Ivić M., Šojić B., Škaljac (Savatić) S., Jokanović M., Tomović V., Ikonić P., Peulić T., Okanović Đ.: NEKI PARAMETRI KVALITETA TRADICIONALNIH FERMENTISANIH KOBASICA, 56. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, Univerzitet u Novom Sadu, 21-26 Jun, 2015, pp. 295-302, ISBN 978-86-6253-046-2, UDK: 633.85(082) 665.3(082) Ivić M., Šojić B., Džinić N., Jokanović M., Radić N., Škaljac (Savatić) S., Tomović V.: Uticaj dodataka prirodnog porekla (prah celera i acerola trešnje) na održivost barenih kobasica u tipu viršle (Effect of natural additives (celery and acerola cherry powder) on shelf life of cooked sausages-hotdogs , 57. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO ,,Industrijsko bilje", Novi Sad, 19-24 Jun, 2016, pp. 225-233, ISBN 978-86-6253-061-5 Tomović V., Šević R., Jokanović M., Šojić B., Škaljac (Savatić) S., Ivić M., Peulić T., Ikonić P., Lukač D., Martinović A.: Uticaj starosti svinja na kvalitet mesa (Effect of pig age on pork quality), 57. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO ,,Industrijsko bilje", Novi Sad, 19-24 Jun, 2016, pp. 205-211, ISBN 978-86-6253-061-5 Petrović J., Lončarević I., Pajin B., Nikolovski Z., Tomović V., Sakač M., Zarić D.: Uticaj lecitina iz uljane repice na održivost krem proizvoda, 57. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 19-24 Jun, 2016, pp. 179-185, ISBN 978-86-6253-061-5 Tomović V., Šević R., Jokanović M., Škaljac (Savatić) S., Šojić B., Ivić M., Peulić T., Ikonić P., Hromiš (Krkić) N., Petrović J.: Sadržaj ukupne masti i masno kiselinski sastav M. Longissimus lumborum svinje bele mangulice i njenih meleza sa durokom, 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 18-23 Jun, 2017, pp. 291-300 Džinić N., Šojić B., Tomović V., Jokanović M., Škaljac (Savatić) S., Ivić M., Peulić T., Ikonić P.: Uticaj dodatka starter kulture na oksidativnu stabilnost tradicionalne fermenisane kobasice (Petrovská klobása), 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 18-23 Jun, 2017, pp. 301-307 Šojić B., Džinić N., Tomović V., Kocić-Tanackov S., Ikonić P., Jokanović M., Ivić M., Škaljac (Savatić) S., Okanović Đ., Peulić T.: Uticaj dodatka etarskog ulja kima na senzorski kvalitet barenih kobasica, 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 18-23 Jun, 2017, pp. 309-314 Tomović V., Šević R., Jokanović M., Šojić B., Škaljac (Savatić) S., Ivić M., Hromiš (Krkić) N., Nikolić I.: Masnokiselinski sastav mesa svinja čistih rasa Velika Bela i Bela Mangulica, 59. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad; Institut za ratarstvo i povrtarstvo Novi Sad; DOO Industrijsko bilje Novi Sad, 17-22 Jun, 2018, pp. 263-272, ISBN 978-86-6253-085-1 Šojić B., Džinić N., Pavlić B., Škaljac (Savatić) S., Tomović V., Jokanović M., Ivić M.: Antioksidativna aktivnost etarskog ulja korijandera u barenim kobasicama, 59. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad; Institut za ratarstvo i povrtarstvo Novi Sad; DOO Industrijsko bilje Novi Sad, 17-22 Jun, 2018, pp. 273-277, ISBN 978-86-6253-085-1 Tomović V., Šević R., Jokanović M., Šojić B., Škaljac (Savatić) S., Tomović M., Ivić M.: Masno kiselinski sastav mesa čiste rase velika bela i meleza bele mangulice sa durkom, 60. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 16-21 Jun, 2019, pp. 285-291	33	33.00
M64	Saopštenje sa skupa nacionalnog značaja štampano u izvodu Saopštenje sa skupa nacionalnog značaja štampano u izvodu Tomović V., Petrović Lj., Džinić N., Manojlović D., Mrđanov J., Timanović S., Trišić-Ilić S., Iličić (rođ. Panić) M.: Kvalitet trupa i mesa recipročno ukrštenih svinja rasa Veliki Jorkšir i Švedski Landras, 50. Međunarodno savetovanje industrije mesa: Meso i proizvodi od mesa-bezbednost, kvalitet i nove tehnologije, Bukovička Banja, 24-26 Oktobar, 2001, pp. 11-11 Džinić N., Petrović Lj., Tomović V., Manojlović D., Timanović S., Kurjakov N., Vidarić D., Stanojević S.: Kvalitet trupova i mesa svinja rasa Veliki Jorkšir i Švedski Landras, 50. Međunarodno savetovanje industrije mesa: Meso i proizvodi od mesa-bezbednost, kvalitet i nove tehnologije, Bukovička Banja, 24-26 Oktobar, 2001, pp. 10-10 Tomović V., Petrović Lj., Džinić N., Manojlović D., Timanović S., Kurjakov N., Trišić-Ilić S.: Kvalitet trupa i mesa četvororasnih hibrida svinja, 52. Međunarodno savetovanje industrije mesa: Meso i proizvodi od mesa-bezbednost, kvalitet i nove tehnologije, Sokobanja, 15-17 Oktobar, 2003, pp. 15-15 Džinić N., Petrović Lj., Tomović V., Manojlović D.: Kvalitet trupa i mesa dvorasnih i četvororasnih hibrida svinja, 7. Savjetovanje hemičara i tehnologa Republike Srpske, Banja Luka, 6-7 Novembar, 2003, pp. 15-15 Tomović V., Petrović Lj., Džinić N., Manojlović D., Timanović S., Vidarić D., Kurjakov N., Trišić-Ilić S.: Učestalost pojavljivanja različitog kvaliteta M. Semimembranosus sa polutki svinja četvororasnih hibrida, 1. Simpozijum Veterinarstvo i stočarstvo u proizvodnji zdravstvene bezbedne hrane, Herceg Novi, 21-25 Jun, 2004, pp. 23-23 Petrović Lj., Tomović V., Džinić N., Manojlović D.: Ocena kvaliteta polutki različitim metodama, 1. Simpozijum Veterinarstvo i stočarstvo u proizvodnji zdravstvene bezbedne hrane, Herceg Novi, 21-25 Jun, 2004, pp. 25-25 Džinić N., Petrović Lj., Tomović V., Manojlović D.: Definisanje matematičkog modela za utvrđivanje prinosa mesa u polutkama svinja metodom dve tačke, 1. Simpozijum Veterinarstvo i stočarstvo u proizvodnji zdravstvene bezbedne hrane, Herceg Novi, 21-25 Jun, 2004, pp. 28-28 Džinić N., Petrović Lj., Tomović V., Peulić T., Filipović S., Stanaćev V.: Prinos i kvalitet mesa grudi pilića hranjenih sa različitim nivoima ekstrudirane sačme uljane repice, 1. Simpozijum Stočarstvo, veterinarstvo i agroekonomija u tranzicionim procesima, Herceg Novi, 18-25 Jun, 2006, pp. 124-124 Petrović Lj., Tomović V., Džinić N., Ikonić P., Peulić T., Timanović S., Vukić-Vranješ M., Pavlović B.: Uticaj Se različitog porekla u ishrani svinja na kvalitet polutki i tehnološki kvalitet proizvedenog mesa, 1. Simpozijuma Veterinarska medicina, stočarstvo i ekonomika u proizvodnji zdravstveno bezbedne hrane, Herceg Novi, 24-1 Jun, 2007, pp. 178-178 Džinić N., Petrović Lj., Tomović V., Peulić T., Ikonić P., Stanaćev V.: Uticaj dodatka belog luka i bakra u hrani za piliće na kvalitet trupa, 1. Simpozijum "Stočarstvo, veterinarstvo i ekonomika u proizvodnji zdravstveno bezbedne hrane" sa međunarodnim učešćem, Herceg Novi, 22-29 Jun, 2008, pp. 109-109 Petrović Lj., Džinić N., Tomović V., Peulić T., Ikonić P.: Uticaj dodatka adsorbenata mikotoksina u ishrani svinja na tehnološki kvalitet mesa, 1. Simpozijum "Stočarstvo, veterinarstvo i ekonomika u proizvodnji zdravstveno bezbedne hrane" sa međunarodnim učešćem, Herceg Novi, 22-29 Jun, 2008, pp. 183-183 Tomović V., Petrović Lj., Džinić N.: Uticaj ubrzanog hlađenja polutki svinja i ranijeg otkoštavanja post mortem na sposobnost vezivanja vode M. semimembranosus, 4. Conference about production and processing of food »agroTECH«, Gradačac, 24 Septembar, 2009, pp. 18-19 Petrović Lj., Džinić N., Tomović V., Peulić T., Škaljac (Savatić) S., Ikonić P., Šojić B., Jokanović M.: Standardizacija kvaliteta tradicionalnih suvih kobasica sa oznakom geografskog porekla, 9. Savjetovanje hemičara i tehnologija Republike Srpske, Banja Luka, 12-13 Novembar, 2010, pp. 76-77 Tomović V., Petrović Lj., Tomović M., Kevrešan Ž., Džinić N., Jokanović M.: Određivanje sadržaja nikla u bubrezima svinja proizvedenih u Vojvodini, 9. Savjetovanje hemičara i tehnologija Republike Srpske, Banja Luka, 12-13 Novembar, 2010 Tomović V., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Tasić T., Ikonić P., Škrinjar M., Lazić V., Tomović M.: Fizička svojstva i hemijski sastav masnih tkiva svinja lasaste mangulice odgajanih u ,,free-range'' sistemu, 26. Naučno stručni skup sa međunarodnim učešćem Procesna tehnika i energetika u poljoprivrei PTEP 2012, Kladovo, 6-11 April, 2014, pp. 137-138 Tomović V., Škrinjar M., Kocić-Tanackov S., Zekić V., Lukač D.: Relationship between proximate composition and sensory quality of traditional dry fermented sausages made from meat of modern pigs reared under intensive production system and slaughtered at 150 kg live weight, 8. InterRegioSci, Novi Sad, 2015 Tomović V., Škrinjar M., Kocić-Tanackov S., Zekić V., Lukač D.: Protein, fat and minerals content of meat from Swallow-Belly Mangulica pigs reared under intensive production system and slaughted at 100kg live weight, 8. InterRegioSci, Novi Sad, 2015 Hromiš (Krkić) N., Šojić B., Lazić V., Popović S., Šuput (rođ. Pejić) D., Bulut S., Džinić N., Tomović V., Ivić M.: Two layer coating based on chitosan for dry fermented sausage preservation, 30. PROCESNA TEHNIKA I ENERGETIKA U POLJOPRIVREDI - PTEP, Brzeće: Nacionalno društvo za procesnu tehniku i energetiku u poljopivredi (bivše društvo YUPTET), 21000 Novi Sad, Trg Dositeja Obradovića 8, 15-20 April, 2018, pp. 40-41	18	9.00
M71	Odbranjena doktorska disertacija Odbranjena doktorska disertacija Tomović V.: Uticaj brzine hlađenja polutki, vremena otkoštavanja post mortem i postupka salamurenja na kvalitet i bezbednost kuvane šunke, Novi Sad, Tehnološki fakultet, 2009	1	6.00
M72	Odbranjen magistarski rad Odbranjen magistarski rad Tomović V.: Uticaj selekcije i višerasnog ukrštanja svinja na kvalitet polutki i tehnološki, nutritivni i senzorni kvalitet mesa, Novi Sad, Tehnološki fakultet Novi Sad, 2002	1	0.00
M81	Novo tehničko rešenje primenjeno na međunarodnom nivou Novo tehničko rešenje primenjeno na međunarodnom nivou Tomović V., Jokanović M., Ivić M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Šević R.: Meso optimalnog kvaliteta za proizvodnju sušenih proizvoda dobijeno ukrštanjem autohtone i plemenite rase svinja; Korisnik: Protein d.o.o., Bobota, Republika Hrvatska i Univerexport, Novi Sad, 2017	1	12.00
M82	Novo tehničko rešenje primenjeno na nacionalnom nivou Novo tehničko rešenje primenjeno na nacionalnom nivou Petrović Lj., Džinić N., Tomović V., Škrinjar M., Peričin D., Jokanović M., Šojić B., Savatić S., Vaštag Ž., Ikonić P., Tasić T., Vidović V., Zekić V., Savić D., Joković N., Danilović B., Vesković-Moračanin S., Janković V., Karan D.: Model optimalne fermentacije, sušenja i zrenja bezbedne petrovačke kobasice vrhunskog kvaliteta u tradicionalnim uslovima proizvodnje , 2011 Belović M., Torbica A., Vujasinović V., Radivojević G., Cvetanović Kljakić A., Radosavljević M., Šojić B., Tomović V.: Čajno pecivo od brašna spelte, tritikalea, raži i ječma, obogaćeno prehrambenim vlaknima i obojeno prirodnim bojama koje potiču od nusproizvoda prerade voća i povrća, 2022	2	16.00
M83	Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Petrović Lj., Džinić N., Tomović V., Lazić V., Jokanović M., Peulić T., Ikonić P., Šarić Lj.: Nova tehnologija pakovanja mikrokonfekcioniranog svinjskog mesa u modifikovanoj atmosferi (MAP), 2008 Petrović Lj., Vidović V., Džinić N., Tomović V., Jokanović M., Peulić T., Ikonić P.: Novi tehnološki postupak kategorizacije svinjskog mesa za preradu i predlog standarda , 2008 Petrović Lj., Džinić N., Tomović V., Mandić A., Jokanović M., Peulić T., Ikonić P., Janković V.: Uslovi skaldištenja smrznutog klasiranog svinjskog mesa za preradu , 2008 Petrović Lj., Džinić N., Tomović V., Škrinjar M., Peričin D., Jokanović M., Šojić B., Škaljac (Savatić) S., Stolić (Vaštag) Ž., Ikonić P., Peulić T., Vidović V., Zekić V., Savić D., Joković N., Danilović B., Vesković Moračanin S., Janković V., Karan D.: Model optimalne fermentacije, sušenja i zrenja bezbedne petrovačke kobasice vrhunskog kvaliteta u tradicionalnim uslovima proizvodnje, 2011 Petrović Lj., Džinić N., Tomović V., Lazić V., Jokanović M., Peulić T., Ikonić P., Šojić B., Škaljac (Savatić) S., Hromiš (Krkić) N.: Nova tehnologija pakovanja Petrovačke kobasice , 2011	5	20.00
M84	Poboljšano tehničko rešenje na nacionalnom nivou Poboljšano tehničko rešenje na nacionalnom nivou Tomović V.: PROIZVODNJA SVINJSKE ŠUNKE U KONZERVI , 2005 Vasilev D., Jovetić M., Vranić D., Tomović V., Jokanović M., Karabasil N., Vasiljević N.: Funkcionalna fermentisana kobasica sa smanjenim sadržajem natrijuma i povećanim sadržajem kalcijuma i kalijuma "Probio-Ca". broj 06-00-80/2013-16/1-29, 2015 Vasilev D., Jovetić M., Korićanac V., Tomović V., Jokanović M., Dimitrijević M., Vasiljević N.: Funkcionalna fermentisana kobasica sa smanjenim sadržajem natrijuma i povećanim sadržajem kalijuma "Probio-K" Broj: 06-00-80/2013-16/1-29, 2015 Petrović Lj., Džinić N., Lazić V., Hromiš (Krkić) N., Šojić B., Ikonić P., Tomović V., Škaljac (Savatić) S., Jokanović M., Peulić T., Ivić M.: Примена активних хитозанских биофилмова – иновативна технологија за повећање оксидативне стабилности ферментисаних сувих кобасица , 2019	4	12.00
M85	Prototip, nova metoda, softver, standardizovan ili atestiran instrument, Prototip, nova metoda, softver, standardizovan ili atestiran instrument, Tomović V.: Novi genotipovi svinja, 2005	1	0.00
M92	Priznat patent u Republici Srbiji Priznat patent u Republici Srbiji Petrović Lj., Džinić N., Tomović V., Ikonić P., Peulić T.: PETROVSKA KLOBASA (PETROVAČKA KOBASICA) - Geografska oznaka, IME POREKLA , Zavod za intelektualnu svojinu Republike Srbije, 2007	1	14.00