TY  - JOUR
AU  - Ivanović, Jasna
AU  - Saičić, Snežana
AU  - Milanović-Stevanović, Mirjana
AU  - Petrović, Nada
AU  - Žižović, Irena
AU  - Petrović, Slobodan
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2947
AB  - The study was aimed to investigate potential of supercritical extract of rosemary (RSE) in the long term oxidative stabilization of pork liver pâté (five years). Determination of peroxide value (PV) and thiobarbituric acid (TBA) assay were used to assess and compare lipid deterioration in pâté samples containing the same content of RSE, butylated hydroxyanisole (BHA) and commercial rosemary antioxidant Flavor'Plus (FP).The first evidence of primary oxidation was reported after five years in all the samples except in those containing low concentrations of RSE (200-500 mg/kg) and FP (500 mg/kg). Increasing concentration of the RSE in pâté (1000 mg/kg) resulted in the lower efficiency in preventing primary oxidation of lipids (PV=0.27 meq/kg). The BHA was reported for the lowest efficiency among tested antioxidants (PV=0.26-0.3 meq/kg). The TBA assay showed no evidence of secondary oxidation products in all the samples due to insufficient amount of formed peroxides. General chemical composition of the pâté samples after five years was not significantly different from the initial one. Since RSE is isolated and deodorized using supercritical fluid technology it doesn't contain traces of organic solvents. For that reason, the RSE would provide an added value to commercial liver pâté due to both natural origin and potential bioactive properties.
AB  - Studija je imala za cilj da istraži potencijal superkritičnog ekstrakta ruzmarina (RSE) u dugoročnoj oksidativnoj stabilizaciji jetrene svinjske paštete (pet godina). Određivanje peroksidne vrednosti (PV) i tiobarbiturne kiseline (TBA test) korišćeni su za procenu i poređenje lipidnog pogoršanja u uzorcima paštete koji imaju isti sadržaj RSE, butilovanog hidroksianizola (BHA) i komercijalnog antioksidansa ruzmarina Flavor'Plus (FP). Prvi dokaz primarne oksidacije je zabeležen nakon pet godina u svim uzorcima osim u onim koji sadrže niske koncentracije RSE (200-500 mg/kg) i FP (500 mg/kg). Povećanje koncentracije RSE u pašteti (1000 mg/kg) je rezultovalo u slabijoj efikasnosti u prevenciji primarne oksidacije lipida (PV = 0,27 meq/kg). BHA vrednost utvrđena za najnižu efi kasnost testiranih antioksidanasa (PV = 0,26-0,3 meq/kg). TBA test je pokazao da nema dokaza sekundarne oksidacije proizvoda u svim uzorcima zbog nedovoljne količine formiranih peroksida. Opšti (osnovni) hemijski sastav uzoraka paštete posle pet godina nije se bitno razlikovao od prvobitnog sastava. Budući da je RSE izolovana i dezodorisana korišćenjem tehnologije superkritičnog fluida, ne sadrži tragove organskih rastvarača. Iz tog razloga, RSE bi obezbedio dodatnu vrednost komercijalnoj jetrenoj pašteti, kako zbog prirodnog porekla tako i zbog potencijalnih bioaktivnih svojstava.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - High efficiency of supercritical rosemary extract in long term oxidative stabilization of pork liver pâté
T1  - Visoka efikasnost superkritičnog ekstrakta ruzmarina u dugoročnoj oksidativnoj stabilizaciji svinjske jetrene paštete
EP  - 49
IS  - 1
SP  - 41
VL  - 56
DO  - 10.5937/tehmesa1501041I
ER  - 

@article{
author = "Ivanović, Jasna and Saičić, Snežana and Milanović-Stevanović, Mirjana and Petrović, Nada and Žižović, Irena and Petrović, Slobodan",
year = "2015",
abstract = "The study was aimed to investigate potential of supercritical extract of rosemary (RSE) in the long term oxidative stabilization of pork liver pâté (five years). Determination of peroxide value (PV) and thiobarbituric acid (TBA) assay were used to assess and compare lipid deterioration in pâté samples containing the same content of RSE, butylated hydroxyanisole (BHA) and commercial rosemary antioxidant Flavor'Plus (FP).The first evidence of primary oxidation was reported after five years in all the samples except in those containing low concentrations of RSE (200-500 mg/kg) and FP (500 mg/kg). Increasing concentration of the RSE in pâté (1000 mg/kg) resulted in the lower efficiency in preventing primary oxidation of lipids (PV=0.27 meq/kg). The BHA was reported for the lowest efficiency among tested antioxidants (PV=0.26-0.3 meq/kg). The TBA assay showed no evidence of secondary oxidation products in all the samples due to insufficient amount of formed peroxides. General chemical composition of the pâté samples after five years was not significantly different from the initial one. Since RSE is isolated and deodorized using supercritical fluid technology it doesn't contain traces of organic solvents. For that reason, the RSE would provide an added value to commercial liver pâté due to both natural origin and potential bioactive properties., Studija je imala za cilj da istraži potencijal superkritičnog ekstrakta ruzmarina (RSE) u dugoročnoj oksidativnoj stabilizaciji jetrene svinjske paštete (pet godina). Određivanje peroksidne vrednosti (PV) i tiobarbiturne kiseline (TBA test) korišćeni su za procenu i poređenje lipidnog pogoršanja u uzorcima paštete koji imaju isti sadržaj RSE, butilovanog hidroksianizola (BHA) i komercijalnog antioksidansa ruzmarina Flavor'Plus (FP). Prvi dokaz primarne oksidacije je zabeležen nakon pet godina u svim uzorcima osim u onim koji sadrže niske koncentracije RSE (200-500 mg/kg) i FP (500 mg/kg). Povećanje koncentracije RSE u pašteti (1000 mg/kg) je rezultovalo u slabijoj efikasnosti u prevenciji primarne oksidacije lipida (PV = 0,27 meq/kg). BHA vrednost utvrđena za najnižu efi kasnost testiranih antioksidanasa (PV = 0,26-0,3 meq/kg). TBA test je pokazao da nema dokaza sekundarne oksidacije proizvoda u svim uzorcima zbog nedovoljne količine formiranih peroksida. Opšti (osnovni) hemijski sastav uzoraka paštete posle pet godina nije se bitno razlikovao od prvobitnog sastava. Budući da je RSE izolovana i dezodorisana korišćenjem tehnologije superkritičnog fluida, ne sadrži tragove organskih rastvarača. Iz tog razloga, RSE bi obezbedio dodatnu vrednost komercijalnoj jetrenoj pašteti, kako zbog prirodnog porekla tako i zbog potencijalnih bioaktivnih svojstava.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "High efficiency of supercritical rosemary extract in long term oxidative stabilization of pork liver pâté, Visoka efikasnost superkritičnog ekstrakta ruzmarina u dugoročnoj oksidativnoj stabilizaciji svinjske jetrene paštete",
pages = "49-41",
number = "1",
volume = "56",
doi = "10.5937/tehmesa1501041I"
}

Ivanović, J., Saičić, S., Milanović-Stevanović, M., Petrović, N., Žižović, I.,& Petrović, S.. (2015). High efficiency of supercritical rosemary extract in long term oxidative stabilization of pork liver pâté. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 56(1), 41-49.
https://doi.org/10.5937/tehmesa1501041I

Ivanović J, Saičić S, Milanović-Stevanović M, Petrović N, Žižović I, Petrović S. High efficiency of supercritical rosemary extract in long term oxidative stabilization of pork liver pâté. in Tehnologija mesa. 2015;56(1):41-49.
doi:10.5937/tehmesa1501041I .

Ivanović, Jasna, Saičić, Snežana, Milanović-Stevanović, Mirjana, Petrović, Nada, Žižović, Irena, Petrović, Slobodan, "High efficiency of supercritical rosemary extract in long term oxidative stabilization of pork liver pâté" in Tehnologija mesa, 56, no. 1 (2015):41-49,
https://doi.org/10.5937/tehmesa1501041I . .

TY  - JOUR
AU  - Babović, Nada
AU  - Žižović, Irena
AU  - Saičić, Snežana
AU  - Ivanović, Jasna
AU  - Petrović, Slobodan
PY  - 2010
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1664
AB  - This study reports the effect of antioxidant fractions from rosemary (Rosmarinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis) on the oxidative stability of sunflower oil at elevated temperature. In order to isolate antioxidant fractions, the method of fractional supercritical extraction with carbon dioxide at 35 MPa and 100°C was applied. Antioxidant fractions were added to sunflower oil at concentrations of 200 mg/kg oil and the samples were stored in an oven maintained at 98°C. The antioxidant activity of the extracts was determined by measuring peroxide values (PV). Among investigated extracts, the rosemary extract was most effective on retarding lipid oxidation of sunflower oil. The antioxidant activity of the extracts was compared to the activity of butylated hydroxyanisole (BHA) and a commercial rosemary extract Flavor' Plus. On the basis of PV assay, the antioxidant activity of the investigated plant extracts after 12 h of storage at 98°C followed the order: rosemary extract  gt  BHA  gt  sage extract  gt  Flavor' Plus  gt  thyme extract  gt  hyssop extract.
AB  - U radu je ispitivan uticaj antioksidativnih frakcija iz odabranih biljaka familije Lamiaceae: ruzmarina (Rosmarinus officinalis), žalfije (Salvia officinalis), timijana (Thymus vulgaris) i izopa (Hyssop officinalis) na oksidativnu stabilnost suncokretovog ulja. Antioksidativne frakcije su izolovane primenom frakcione ekstrakcije sa natkritičnim ugljenik(IV)-oksidom na pritisku od 35 MPa i temperaturi od 100°C. Ispitivane frakcije su dodate suncokretovom ulju u koncentraciji od 200 mg/kg ulja i uzorci su čuvani na temperaturi od 98°C. Antioksidativna aktivnost ekstrakata određivana je merenjem peroksidnog broja. Antioksidativna aktivnost ekstrakata bila je upoređivana sa aktivnošću butilovanog hidroksianizola (BHA) i komercijalnog ruzmarinskog ekstrakta Flavor' Plus. Svi ispitivani ekstrakti pokazali su se kao inhibitori lipidne peroksidacije suncokretovog ulja. Najbolju antioksidativnu aktivnost među ispitivanim ekstraktima pokazao je ekstrakt ruzmarina. Na osnovu vrednosti peroksidnog broja antioksidativna aktivnost ispitivanih biljnih ekstrakata posle 12 h čuvanja na 98°C bila je sledeća: ekstrakt ruzmarina  gt  BHA  gt  ekstrakt žalfije  gt   gt  Flavor' Plus  gt  ekstrakt timijana  gt  ekstrakt izopa.
PB  - Association of the Chemical Engineers of Serbia
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - Oxidative stabilization of sunflower oil by antioxidant fractions from selected Lamiaceae herbs
T1  - Oksidativna stabilizacija suncokretovog ulja sa antioksidativnim frakcijama iz odabranih biljaka familije Lamiaceae
EP  - 293
IS  - 4
SP  - 287
VL  - 16
DO  - 10.2298/CICEQ100210030B
ER  - 

@article{
author = "Babović, Nada and Žižović, Irena and Saičić, Snežana and Ivanović, Jasna and Petrović, Slobodan",
year = "2010",
abstract = "This study reports the effect of antioxidant fractions from rosemary (Rosmarinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis) on the oxidative stability of sunflower oil at elevated temperature. In order to isolate antioxidant fractions, the method of fractional supercritical extraction with carbon dioxide at 35 MPa and 100°C was applied. Antioxidant fractions were added to sunflower oil at concentrations of 200 mg/kg oil and the samples were stored in an oven maintained at 98°C. The antioxidant activity of the extracts was determined by measuring peroxide values (PV). Among investigated extracts, the rosemary extract was most effective on retarding lipid oxidation of sunflower oil. The antioxidant activity of the extracts was compared to the activity of butylated hydroxyanisole (BHA) and a commercial rosemary extract Flavor' Plus. On the basis of PV assay, the antioxidant activity of the investigated plant extracts after 12 h of storage at 98°C followed the order: rosemary extract  gt  BHA  gt  sage extract  gt  Flavor' Plus  gt  thyme extract  gt  hyssop extract., U radu je ispitivan uticaj antioksidativnih frakcija iz odabranih biljaka familije Lamiaceae: ruzmarina (Rosmarinus officinalis), žalfije (Salvia officinalis), timijana (Thymus vulgaris) i izopa (Hyssop officinalis) na oksidativnu stabilnost suncokretovog ulja. Antioksidativne frakcije su izolovane primenom frakcione ekstrakcije sa natkritičnim ugljenik(IV)-oksidom na pritisku od 35 MPa i temperaturi od 100°C. Ispitivane frakcije su dodate suncokretovom ulju u koncentraciji od 200 mg/kg ulja i uzorci su čuvani na temperaturi od 98°C. Antioksidativna aktivnost ekstrakata određivana je merenjem peroksidnog broja. Antioksidativna aktivnost ekstrakata bila je upoređivana sa aktivnošću butilovanog hidroksianizola (BHA) i komercijalnog ruzmarinskog ekstrakta Flavor' Plus. Svi ispitivani ekstrakti pokazali su se kao inhibitori lipidne peroksidacije suncokretovog ulja. Najbolju antioksidativnu aktivnost među ispitivanim ekstraktima pokazao je ekstrakt ruzmarina. Na osnovu vrednosti peroksidnog broja antioksidativna aktivnost ispitivanih biljnih ekstrakata posle 12 h čuvanja na 98°C bila je sledeća: ekstrakt ruzmarina  gt  BHA  gt  ekstrakt žalfije  gt   gt  Flavor' Plus  gt  ekstrakt timijana  gt  ekstrakt izopa.",
publisher = "Association of the Chemical Engineers of Serbia",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "Oxidative stabilization of sunflower oil by antioxidant fractions from selected Lamiaceae herbs, Oksidativna stabilizacija suncokretovog ulja sa antioksidativnim frakcijama iz odabranih biljaka familije Lamiaceae",
pages = "293-287",
number = "4",
volume = "16",
doi = "10.2298/CICEQ100210030B"
}

Babović, N., Žižović, I., Saičić, S., Ivanović, J.,& Petrović, S.. (2010). Oxidative stabilization of sunflower oil by antioxidant fractions from selected Lamiaceae herbs. in Chemical Industry & Chemical Engineering Quarterly
Association of the Chemical Engineers of Serbia., 16(4), 287-293.
https://doi.org/10.2298/CICEQ100210030B

Babović N, Žižović I, Saičić S, Ivanović J, Petrović S. Oxidative stabilization of sunflower oil by antioxidant fractions from selected Lamiaceae herbs. in Chemical Industry & Chemical Engineering Quarterly. 2010;16(4):287-293.
doi:10.2298/CICEQ100210030B .

Babović, Nada, Žižović, Irena, Saičić, Snežana, Ivanović, Jasna, Petrović, Slobodan, "Oxidative stabilization of sunflower oil by antioxidant fractions from selected Lamiaceae herbs" in Chemical Industry & Chemical Engineering Quarterly, 16, no. 4 (2010):287-293,
https://doi.org/10.2298/CICEQ100210030B . .

TY  - JOUR
AU  - Milovanović, Ljiljana M.
AU  - Popović, Ivanka
AU  - Ranić, Marija
AU  - Saičić, Snežana
AU  - Skala, Dejan
AU  - Antonović, Dušan
PY  - 2007
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1173
AB  - In this study non-isothermal non-oxidative and oxidative TG analysis was applied as a method for determining the thermal stability of the total lipids extracted from raw and maturing intramuscular tissue of fallow deer (Cervus Dama Dama L.). The total lipids were extracted from intramuscular tissue, according to the Folch method and stored for nine months at +4 and -18 degrees C. The changes in the thermal stability of the total lipids during non-oxidative and oxidative TG analysis were correlated with the lipid composition, i.e. fatty acid composition. The Flynn-Wall method was used to determine the values of the activation energy of thermal degradation of the total lipids in a defined mass loss range.
PB  - Springer, Dordrecht
T2  - Journal of Thermal Analysis and Calorimetry
T1  - Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG
EP  - 934
IS  - 3
SP  - 929
VL  - 89
DO  - 10.1007/s10973-006-7531-4
ER  - 

@article{
author = "Milovanović, Ljiljana M. and Popović, Ivanka and Ranić, Marija and Saičić, Snežana and Skala, Dejan and Antonović, Dušan",
year = "2007",
abstract = "In this study non-isothermal non-oxidative and oxidative TG analysis was applied as a method for determining the thermal stability of the total lipids extracted from raw and maturing intramuscular tissue of fallow deer (Cervus Dama Dama L.). The total lipids were extracted from intramuscular tissue, according to the Folch method and stored for nine months at +4 and -18 degrees C. The changes in the thermal stability of the total lipids during non-oxidative and oxidative TG analysis were correlated with the lipid composition, i.e. fatty acid composition. The Flynn-Wall method was used to determine the values of the activation energy of thermal degradation of the total lipids in a defined mass loss range.",
publisher = "Springer, Dordrecht",
journal = "Journal of Thermal Analysis and Calorimetry",
title = "Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG",
pages = "934-929",
number = "3",
volume = "89",
doi = "10.1007/s10973-006-7531-4"
}

Milovanović, L. M., Popović, I., Ranić, M., Saičić, S., Skala, D.,& Antonović, D.. (2007). Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG. in Journal of Thermal Analysis and Calorimetry
Springer, Dordrecht., 89(3), 929-934.
https://doi.org/10.1007/s10973-006-7531-4

Milovanović LM, Popović I, Ranić M, Saičić S, Skala D, Antonović D. Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG. in Journal of Thermal Analysis and Calorimetry. 2007;89(3):929-934.
doi:10.1007/s10973-006-7531-4 .

Milovanović, Ljiljana M., Popović, Ivanka, Ranić, Marija, Saičić, Snežana, Skala, Dejan, Antonović, Dušan, "Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG" in Journal of Thermal Analysis and Calorimetry, 89, no. 3 (2007):929-934,
https://doi.org/10.1007/s10973-006-7531-4 . .

TY  - JOUR
AU  - Milovanović, Ljiljana M.
AU  - Popović, Ivanka
AU  - Skala, Dejan
AU  - Saičić, Snežana
PY  - 2006
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/974
AB  - Thermogravimetry, TG, of lipids is an appropriate analytical method, commonly used to correlate the kinetic parameters of the thermal degradation of lipids and their composition. Thus, samples of total lipids extracted from the raw fatty tissue of fallow deer were subjected to non-oxidative and oxidative TG analysis. The samples were previously stored for nine months at +4 °C and -18°C. The material stability was investigated in order to establish the most favorable conditions for the production and storage of different foods. The total lipids were extracted according to the Folch method. The identification and quantitative analysis of the methyl esters of the fatty acids of the total lipids were performed by capillary gas chromatography. Based on the non-oxidative and oxidative TG results, the activation energies of the thermal degradation and oxidation of the total lipids extracted from different samples of fatty tissue were determined. The Doyle-Gorbachev method was used for the calculations.
AB  - Termogravimetrijska (TG) analiza lipida je pogodna analitička metoda na osnovu čijih podataka se mogu korelisati kinetički parametri procesa termičke degradacije lipida sa njihovim sastavom. S obzirom na ovu vrstu primene, izvedena je neoksidativna i oksidativna TG analiza na uzorcima ukupnih lipida ekstrahovanim iz svežeg masnog tkiva jelena lopatara. Uzorci ukupnih lipida su prethodno čuvani devet meseci na temperaturi +4°C i -18°C. Ovom metodom se utvrđuje stabilnost različitih materijala, što pomaže da se utvrde najpovoljniji uslovi proizvodnje i skladištenja raznih životnih namirnica. Prethodno određen masno-kiselinski sastav ukupnih lipida jelena lopatara (Cervus Dama dama L.) je doprineo tumačenju efekata uočenih pri TG. Ukupni lipidi su ekstrahovani metodom po Folhu (Folch). Identifikacija i kvantitativna analiza metil-estara masnih kiselina ukupnih lipida izvedena je na kapilarnom gasnom hromatografu. Na osnovu rezultata neoksidativne i oksidativne TG analize, primenom metode Dojl-Gorbačova (Doyle-Gorbachev ) određena je energija aktivacije procesa termičke razgradnje i termičke oksidacije ukupnih lipida ekstrahovanih iz različitih uzoraka masnog tkiva.
PB  - Serbian Chemical Society, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L)
T1  - Termogravimetrijska analiza ukupnih lipida ekstrahovanih iz masnog tkiva jelena lopatara (Cervus Dama dama L.)
EP  - 1288
IS  - 12
SP  - 1281
VL  - 71
UR  - https://hdl.handle.net/21.15107/rcub_technorep_974
ER  - 

@article{
author = "Milovanović, Ljiljana M. and Popović, Ivanka and Skala, Dejan and Saičić, Snežana",
year = "2006",
abstract = "Thermogravimetry, TG, of lipids is an appropriate analytical method, commonly used to correlate the kinetic parameters of the thermal degradation of lipids and their composition. Thus, samples of total lipids extracted from the raw fatty tissue of fallow deer were subjected to non-oxidative and oxidative TG analysis. The samples were previously stored for nine months at +4 °C and -18°C. The material stability was investigated in order to establish the most favorable conditions for the production and storage of different foods. The total lipids were extracted according to the Folch method. The identification and quantitative analysis of the methyl esters of the fatty acids of the total lipids were performed by capillary gas chromatography. Based on the non-oxidative and oxidative TG results, the activation energies of the thermal degradation and oxidation of the total lipids extracted from different samples of fatty tissue were determined. The Doyle-Gorbachev method was used for the calculations., Termogravimetrijska (TG) analiza lipida je pogodna analitička metoda na osnovu čijih podataka se mogu korelisati kinetički parametri procesa termičke degradacije lipida sa njihovim sastavom. S obzirom na ovu vrstu primene, izvedena je neoksidativna i oksidativna TG analiza na uzorcima ukupnih lipida ekstrahovanim iz svežeg masnog tkiva jelena lopatara. Uzorci ukupnih lipida su prethodno čuvani devet meseci na temperaturi +4°C i -18°C. Ovom metodom se utvrđuje stabilnost različitih materijala, što pomaže da se utvrde najpovoljniji uslovi proizvodnje i skladištenja raznih životnih namirnica. Prethodno određen masno-kiselinski sastav ukupnih lipida jelena lopatara (Cervus Dama dama L.) je doprineo tumačenju efekata uočenih pri TG. Ukupni lipidi su ekstrahovani metodom po Folhu (Folch). Identifikacija i kvantitativna analiza metil-estara masnih kiselina ukupnih lipida izvedena je na kapilarnom gasnom hromatografu. Na osnovu rezultata neoksidativne i oksidativne TG analize, primenom metode Dojl-Gorbačova (Doyle-Gorbachev ) određena je energija aktivacije procesa termičke razgradnje i termičke oksidacije ukupnih lipida ekstrahovanih iz različitih uzoraka masnog tkiva.",
publisher = "Serbian Chemical Society, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L), Termogravimetrijska analiza ukupnih lipida ekstrahovanih iz masnog tkiva jelena lopatara (Cervus Dama dama L.)",
pages = "1288-1281",
number = "12",
volume = "71",
url = "https://hdl.handle.net/21.15107/rcub_technorep_974"
}

Milovanović, L. M., Popović, I., Skala, D.,& Saičić, S.. (2006). Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L). in Journal of the Serbian Chemical Society
Serbian Chemical Society, Belgrade., 71(12), 1281-1288.
https://hdl.handle.net/21.15107/rcub_technorep_974

Milovanović LM, Popović I, Skala D, Saičić S. Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L). in Journal of the Serbian Chemical Society. 2006;71(12):1281-1288.
https://hdl.handle.net/21.15107/rcub_technorep_974 .

Milovanović, Ljiljana M., Popović, Ivanka, Skala, Dejan, Saičić, Snežana, "Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L)" in Journal of the Serbian Chemical Society, 71, no. 12 (2006):1281-1288,
https://hdl.handle.net/21.15107/rcub_technorep_974 .