Seasonal Changes in Free Amino Acid and Fatty Acid Compositions of Sardines, <i>Sardina pilchardus</i> (Walbaum, 1792): Implications for Nutrition

by Vida Šimat, Imen Hamed, Sandra Petričević, Tanja Bogdanović
Published 2020-07-01

Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham

by Nives Marušić Radovčić, Ivna Poljanec, Sandra Petričević, Leticia Mora, Helga Medić
Published 2021-05-01

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

by Tina Lešić, Nada Vahčić, Ivica Kos, Manuela Zadravec, Blanka Sinčić Pulić, Tanja Bogdanović, Sandra Petričević, Eddy Listeš, Mario Škrivanko, Jelka Pleadin
Published 2020-07-01