Vladimir Tomović

Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties

Igor Tomašević, Vladimir Tomović, Bojana Milovanović et al. · Meat Science · 2018 · 152 citations · Full text

Traditional Colorimeter, Meat Packaging, Computer Vision System +10

Life cycle assessment of the chicken meat chain

Dubravka Škunca, Igor Tomašević, Ivan Nastasijević et al. · Journal of Cleaner Production · 2018 · 120 citations

Nutrition, Engineering, Animal Science +6

Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels

Branislav Šojić, Branimir Pavlić, Predrag Ikonić et al. · Meat Science · 2019 · 99 citations

Coriander Essential Oil, Different Nitrite Levels, Cooked Pork Sausages +5

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

Branislav Šojić, Branimir Pavlić, Zoran Zeković et al. · LWT · 2017 · 91 citations

Food Chemistry, Herbal Dust, Allergy +10

The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs

Marija Dokmanović, Antonio Velarde, Vladimir Tomović et al. · Meat Science · 2014 · 86 citations

Animal Physiology, Animal Performance, Animal Science +11