TY  - JOUR
AU  - Trbović, Dejana
AU  - Lukić, Mirjana
AU  - Vranić, Danijela
AU  - Đorđević, Vesna
AU  - Stanišić, Nikola
AU  - Paunović, Nenad
AU  - Ćirić, Jelena
PY  - 2023-11
UR  - http://r.istocar.bg.ac.rs/handle/123456789/955
AB  - There are strong indicators of the link between diets and increased burdens of obesity, cardiovascular diseases, diabetes and some cancers. Healthy dietary patterns were defined as diets that are high in fruits, vegetables and non-fat dairy (low in saturated and trans fats). The aims of this study were to determine the fatty acid (FA) profile of meat (poultry, pork, lamb and beef) and the calculated atherogenic index (AI) and thrombogenic index (TI). Poultry, pork and lamb contained more monounsaturated fatty acids (MUFAs) than saturated fatty acids (SFAs). Linear discriminant analysis (LDA) demonstrated that the first discriminant explained 56.11% of the total variance and the second discriminant explained 23.85% of the total variance. The established p value of Wilks' test was p < 0.0001. By canonical correlation, the first and the second discriminant functions in the LDA were established as 0.995 and 0.995, respectively. AI and TI values of less than 0.5 and 1.0, respectively, were previously advised. The obtained AI values in poultry (0.37-0.45) were lower than those in pork (0.50-0.53), lamb (0.54) and beef (0.93) meats. The obtained TI values in poultry (0.81-0.87) were also lower than in pork (1.09-1.18), lamb (1.44) and beef (1.93) meats. Beneficial nutrition habits, i.e., nutrition according to the food pyramid and a Mediterranean diet, should reduce the rate of coronary heart disease and result in better health outcomes for consumers.
PB  - Baltica Journal
T2  - Baltica
T1  - Comprehensive levels of fatty acids in meat: implications for human health
VL  - 36
SP  - 45
EP  - 63
UR  - https://hdl.handle.net/21.15107/rcub_ristocar_955
ER  - 

@article{
author = "Trbović, Dejana and Lukić, Mirjana and Vranić, Danijela and Đorđević, Vesna and Stanišić, Nikola and Paunović, Nenad and Ćirić, Jelena",
year = "2023-11",
abstract = "There are strong indicators of the link between diets and increased burdens of obesity, cardiovascular diseases, diabetes and some cancers. Healthy dietary patterns were defined as diets that are high in fruits, vegetables and non-fat dairy (low in saturated and trans fats). The aims of this study were to determine the fatty acid (FA) profile of meat (poultry, pork, lamb and beef) and the calculated atherogenic index (AI) and thrombogenic index (TI). Poultry, pork and lamb contained more monounsaturated fatty acids (MUFAs) than saturated fatty acids (SFAs). Linear discriminant analysis (LDA) demonstrated that the first discriminant explained 56.11% of the total variance and the second discriminant explained 23.85% of the total variance. The established p value of Wilks' test was p < 0.0001. By canonical correlation, the first and the second discriminant functions in the LDA were established as 0.995 and 0.995, respectively. AI and TI values of less than 0.5 and 1.0, respectively, were previously advised. The obtained AI values in poultry (0.37-0.45) were lower than those in pork (0.50-0.53), lamb (0.54) and beef (0.93) meats. The obtained TI values in poultry (0.81-0.87) were also lower than in pork (1.09-1.18), lamb (1.44) and beef (1.93) meats. Beneficial nutrition habits, i.e., nutrition according to the food pyramid and a Mediterranean diet, should reduce the rate of coronary heart disease and result in better health outcomes for consumers.",
publisher = "Baltica Journal",
journal = "Baltica",
title = "Comprehensive levels of fatty acids in meat: implications for human health",
volume = "36",
pages = "45-63",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_955"
}

Trbović, D., Lukić, M., Vranić, D., Đorđević, V., Stanišić, N., Paunović, N.,& Ćirić, J.. (2023-11). Comprehensive levels of fatty acids in meat: implications for human health. in Baltica
Baltica Journal., 36, 45-63.
https://hdl.handle.net/21.15107/rcub_ristocar_955

Trbović D, Lukić M, Vranić D, Đorđević V, Stanišić N, Paunović N, Ćirić J. Comprehensive levels of fatty acids in meat: implications for human health. in Baltica. 2023;36:45-63.
https://hdl.handle.net/21.15107/rcub_ristocar_955 .

Trbović, Dejana, Lukić, Mirjana, Vranić, Danijela, Đorđević, Vesna, Stanišić, Nikola, Paunović, Nenad, Ćirić, Jelena, "Comprehensive levels of fatty acids in meat: implications for human health" in Baltica, 36 (2023-11):45-63,
https://hdl.handle.net/21.15107/rcub_ristocar_955 .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Lević, Steva
AU  - Tomović, Vladimir
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Jokanović, Marija R.
AU  - Živković, Dušan
PY  - 2018
UR  - http://r.istocar.bg.ac.rs/handle/123456789/553
AB  - The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p (lt) 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
VL  - 68
IS  - 4
SP  - 367
EP  - 375
DO  - 10.2478/pjfns-2018-0006
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Lević, Steva and Tomović, Vladimir and Lilić, Slobodan and Vranić, Danijela and Jokanović, Marija R. and Živković, Dušan",
year = "2018",
abstract = "The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p (lt) 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations",
volume = "68",
number = "4",
pages = "367-375",
doi = "10.2478/pjfns-2018-0006"
}

Stajić, S., Stanišić, N., Lević, S., Tomović, V., Lilić, S., Vranić, D., Jokanović, M. R.,& Živković, D.. (2018). Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 68(4), 367-375.
https://doi.org/10.2478/pjfns-2018-0006

Stajić S, Stanišić N, Lević S, Tomović V, Lilić S, Vranić D, Jokanović MR, Živković D. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences. 2018;68(4):367-375.
doi:10.2478/pjfns-2018-0006 .

Stajić, Slaviša, Stanišić, Nikola, Lević, Steva, Tomović, Vladimir, Lilić, Slobodan, Vranić, Danijela, Jokanović, Marija R., Živković, Dušan, "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations" in Polish Journal of Food and Nutrition Sciences, 68, no. 4 (2018):367-375,
https://doi.org/10.2478/pjfns-2018-0006 . .

TY  - JOUR
AU  - Živković, Dušan
AU  - Lilić, Slobodan
AU  - Stajić, Slaviša
AU  - Vranić, Danijela
AU  - Trbović, Dejana
AU  - Stanišić, Nikola
PY  - 2017
UR  - http://r.istocar.bg.ac.rs/handle/123456789/518
AB  - The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a*values were significantly lower in m. pectoralis profundus and b*values higher in m. pectoralis superficialis of both genders. In dark meat, a*values were significantly lower in the meat of males, while b*values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat.
AB  - Cilj ovog ogleda je bio da ispita efekat dodavanja ekstrudiranog lanenog semena u ishranu pilića, na fizičko-hemijska i senzorna svojstva mesa. Na početku tova 1000 jednodnevnih pilića linijskog hibrida Ros-308 imali su ad libitum pristup vodi i hrani. Metodom slučajnog uzorka 28. dana su formirane dve jednake grupe (sa po tri ponavljanja svaka) i približno jednakim udelom polova: kontrolna grupa (CONM - mužjaci, CONF - ženke) hranjena standardnom hranom i ogledna (EXPM - mužjaci, EXPF - ženke) hranjena sa dodatkom 6% komercijalne mešavine ekstrudiranog semena lana. Ispitivan je osnovni hemijski sastav, pH vrednost, instrumentalna boja i senzorna ocena belog mesa (grudi) i tamnog mesa (batak sa karabatkom). U pogledu osnovnog hemijskog sastava utvrđen je jedino značajno manji sadržaj proteina tamnog mesa EXPF u odnosu na CONF. Način ishrane nije uticao na pH vrednost. Oba mišića (m. pectoralis superficialis i m. pectoralis profundus) muških pilića brojlera statistički su značajno svetlija (P  (lt)  0.05). Udeo crvene boje značajno se smanjuje kod m. pectoralis profundus, a žute povećava kod m. pectoralis superficialis, oba pola (P  (lt)  0.001). U tamnom mesu (m. biceps femoris) udeo crvene boje značajno se smanjuje (P  (lt)  0.05) kod mesa mužjaka, a udeo žute značajno raste (P  (lt)  0.05) kod mesa ženki. Nije utvrđen značajan uticaj načina ishrane na senzorsku ocenu belog i tamnog mesa.
PB  - Institute for Animal Husbandry, Belgrade
T2  - Biotechnology in Animal Husbandry
T1  - Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat
T1  - Uticaj ishrane obogaćene ekstrudiranim lanenim semenom na fizičko-hemijska i senzorna svojstva mesa brojlera
VL  - 33
IS  - 2
SP  - 221
EP  - 231
DO  - 10.2298/BAH1702221Z
ER  - 

@article{
author = "Živković, Dušan and Lilić, Slobodan and Stajić, Slaviša and Vranić, Danijela and Trbović, Dejana and Stanišić, Nikola",
year = "2017",
abstract = "The aim of this experiment was to examine the effect of the addition of extruded flaxseed to chicken feed on physico-chemical and sensory characteristics of breast and leg-thigh meat. The basic chemical composition, pH value, instrumental colour and sensory characteristics of white (breast) and dark meat (leg-thigh) were examined by feeding two groups (both comprising males and females) of 500 Ross 308 hybrid line chickens by standard feed (control group) and with the addition of 6% of extruded flaxseed mixture (experimental group). Instrumental characteristics of colour were changed, especially in white meat. Both breast muscles of male broilers were significantly lighter, but a*values were significantly lower in m. pectoralis profundus and b*values higher in m. pectoralis superficialis of both genders. In dark meat, a*values were significantly lower in the meat of males, while b*values were higher in the meat of females. The addition of extruded flaxseed to chicken feed did not led to significant changes in the sensory characteristics of meat., Cilj ovog ogleda je bio da ispita efekat dodavanja ekstrudiranog lanenog semena u ishranu pilića, na fizičko-hemijska i senzorna svojstva mesa. Na početku tova 1000 jednodnevnih pilića linijskog hibrida Ros-308 imali su ad libitum pristup vodi i hrani. Metodom slučajnog uzorka 28. dana su formirane dve jednake grupe (sa po tri ponavljanja svaka) i približno jednakim udelom polova: kontrolna grupa (CONM - mužjaci, CONF - ženke) hranjena standardnom hranom i ogledna (EXPM - mužjaci, EXPF - ženke) hranjena sa dodatkom 6% komercijalne mešavine ekstrudiranog semena lana. Ispitivan je osnovni hemijski sastav, pH vrednost, instrumentalna boja i senzorna ocena belog mesa (grudi) i tamnog mesa (batak sa karabatkom). U pogledu osnovnog hemijskog sastava utvrđen je jedino značajno manji sadržaj proteina tamnog mesa EXPF u odnosu na CONF. Način ishrane nije uticao na pH vrednost. Oba mišića (m. pectoralis superficialis i m. pectoralis profundus) muških pilića brojlera statistički su značajno svetlija (P  (lt)  0.05). Udeo crvene boje značajno se smanjuje kod m. pectoralis profundus, a žute povećava kod m. pectoralis superficialis, oba pola (P  (lt)  0.001). U tamnom mesu (m. biceps femoris) udeo crvene boje značajno se smanjuje (P  (lt)  0.05) kod mesa mužjaka, a udeo žute značajno raste (P  (lt)  0.05) kod mesa ženki. Nije utvrđen značajan uticaj načina ishrane na senzorsku ocenu belog i tamnog mesa.",
publisher = "Institute for Animal Husbandry, Belgrade",
journal = "Biotechnology in Animal Husbandry",
title = "Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat, Uticaj ishrane obogaćene ekstrudiranim lanenim semenom na fizičko-hemijska i senzorna svojstva mesa brojlera",
volume = "33",
number = "2",
pages = "221-231",
doi = "10.2298/BAH1702221Z"
}

Živković, D., Lilić, S., Stajić, S., Vranić, D., Trbović, D.,& Stanišić, N.. (2017). Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade., 33(2), 221-231.
https://doi.org/10.2298/BAH1702221Z

Živković D, Lilić S, Stajić S, Vranić D, Trbović D, Stanišić N. Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat. in Biotechnology in Animal Husbandry. 2017;33(2):221-231.
doi:10.2298/BAH1702221Z .

Živković, Dušan, Lilić, Slobodan, Stajić, Slaviša, Vranić, Danijela, Trbović, Dejana, Stanišić, Nikola, "Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat" in Biotechnology in Animal Husbandry, 33, no. 2 (2017):221-231,
https://doi.org/10.2298/BAH1702221Z . .

TY  - CONF
AU  - Vranić, Danijela
AU  - Nikolic, Dragica
AU  - Korićanac, Vladimir
AU  - Stanišić, Nikola
AU  - Lilić, Slobodan
AU  - Djinovic-Stojanović, Jasna
AU  - Parunović, Nenad
PY  - 2015
UR  - http://r.istocar.bg.ac.rs/handle/123456789/454
AB  - The objective of this study was to determine chemical composition and cholesterol content in M. longissimus dorsi (MLD) of Swallow-belly Mangalitsa, free-range reared, and to investigate possible effects of gender on these quality parameters of its meat. Average moisture and fat contents were significantly different in male and female pig muscles. The differences in average values of ash, protein and cholesterol contents between the two groups (genders) of meat samples were not significant. In MLD samples of female pigs, total fat had a significant influence on cholesterol content, while this influence was not established in MLD of male pigs. (C) 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (Meatcon2015)
T1  - Chemical composition and cholesterol content in M. longissimus dorsi from free-range reared Swallow-belly Mangalitsa: the effect of gender
VL  - 5
SP  - 316
EP  - 319
DO  - 10.1016/j.profoo.2015.09.066
ER  - 

@conference{
author = "Vranić, Danijela and Nikolic, Dragica and Korićanac, Vladimir and Stanišić, Nikola and Lilić, Slobodan and Djinovic-Stojanović, Jasna and Parunović, Nenad",
year = "2015",
abstract = "The objective of this study was to determine chemical composition and cholesterol content in M. longissimus dorsi (MLD) of Swallow-belly Mangalitsa, free-range reared, and to investigate possible effects of gender on these quality parameters of its meat. Average moisture and fat contents were significantly different in male and female pig muscles. The differences in average values of ash, protein and cholesterol contents between the two groups (genders) of meat samples were not significant. In MLD samples of female pigs, total fat had a significant influence on cholesterol content, while this influence was not established in MLD of male pigs. (C) 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (Meatcon2015)",
title = "Chemical composition and cholesterol content in M. longissimus dorsi from free-range reared Swallow-belly Mangalitsa: the effect of gender",
volume = "5",
pages = "316-319",
doi = "10.1016/j.profoo.2015.09.066"
}

Vranić, D., Nikolic, D., Korićanac, V., Stanišić, N., Lilić, S., Djinovic-Stojanović, J.,& Parunović, N.. (2015). Chemical composition and cholesterol content in M. longissimus dorsi from free-range reared Swallow-belly Mangalitsa: the effect of gender. in 58th International Meat Industry Conference (Meatcon2015)
Elsevier Science Bv, Amsterdam., 5, 316-319.
https://doi.org/10.1016/j.profoo.2015.09.066

Vranić D, Nikolic D, Korićanac V, Stanišić N, Lilić S, Djinovic-Stojanović J, Parunović N. Chemical composition and cholesterol content in M. longissimus dorsi from free-range reared Swallow-belly Mangalitsa: the effect of gender. in 58th International Meat Industry Conference (Meatcon2015). 2015;5:316-319.
doi:10.1016/j.profoo.2015.09.066 .

Vranić, Danijela, Nikolic, Dragica, Korićanac, Vladimir, Stanišić, Nikola, Lilić, Slobodan, Djinovic-Stojanović, Jasna, Parunović, Nenad, "Chemical composition and cholesterol content in M. longissimus dorsi from free-range reared Swallow-belly Mangalitsa: the effect of gender" in 58th International Meat Industry Conference (Meatcon2015), 5 (2015):316-319,
https://doi.org/10.1016/j.profoo.2015.09.066 . .

TY  - JOUR
AU  - Parunović, Nenad
AU  - Petrović, M.
AU  - Matekalo-Sverak, Vesna F.
AU  - Radojković, Dragan D.
AU  - Vranić, Danijela
AU  - Radović, Čedomir
PY  - 2012
UR  - http://r.istocar.bg.ac.rs/handle/123456789/316
AB  - The objective of this paper is to investigate variability in chemical composition, total fatty acid and cholesterol content in m. longissimus dorsi (MLD) of Mangalitsa, swallow-belly (LM) and white (BM), and Swedish Landrace pigs (SL). Compared to SL, the total fat content has been 14.2% higher in BM, while it has been 10.2% higher in LM. SL fatteners contained significantly less cholesterol in MLD compared to LM and BM (-13.6 and -14.8%, P  (lt) = 0.05). A higher percentage of SFA (+8.5 and +10.1%, P  (lt) = 0.05) and PUFA (+8.0 and +9.4%, P  (lt) = 0.05) has been established in MLD, originating from SL fatteners, compared to both Mangalitsa strains. The total MUFA content was higher in LM and BM than in SL (P  (lt) = 0.05). A phenotypic correlation between protein content and ashes with water content in MLD has been positive (0.81 and 0.88), while the correlation between water content and total fats has been found to be negative (-0.99). A negative phenotypic correlation between MUFA and SFA, as well as PUFA and MUFA (-0.97 and -0.98) has been established, statistically significant at the level of P  (lt) = 0.001. A positive phenotypic correlation between PUFA and SFA (0.90), statistically significant at the level of P  (lt) = 0.001, has been found.
PB  - Akademiai Kiado Rt, Budapest
T2  - Acta Alimentaria
T1  - Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace
VL  - 41
IS  - 2
SP  - 161
EP  - 171
DO  - 10.1556/AAlim.41.2012.2.3
ER  - 

@article{
author = "Parunović, Nenad and Petrović, M. and Matekalo-Sverak, Vesna F. and Radojković, Dragan D. and Vranić, Danijela and Radović, Čedomir",
year = "2012",
abstract = "The objective of this paper is to investigate variability in chemical composition, total fatty acid and cholesterol content in m. longissimus dorsi (MLD) of Mangalitsa, swallow-belly (LM) and white (BM), and Swedish Landrace pigs (SL). Compared to SL, the total fat content has been 14.2% higher in BM, while it has been 10.2% higher in LM. SL fatteners contained significantly less cholesterol in MLD compared to LM and BM (-13.6 and -14.8%, P  (lt) = 0.05). A higher percentage of SFA (+8.5 and +10.1%, P  (lt) = 0.05) and PUFA (+8.0 and +9.4%, P  (lt) = 0.05) has been established in MLD, originating from SL fatteners, compared to both Mangalitsa strains. The total MUFA content was higher in LM and BM than in SL (P  (lt) = 0.05). A phenotypic correlation between protein content and ashes with water content in MLD has been positive (0.81 and 0.88), while the correlation between water content and total fats has been found to be negative (-0.99). A negative phenotypic correlation between MUFA and SFA, as well as PUFA and MUFA (-0.97 and -0.98) has been established, statistically significant at the level of P  (lt) = 0.001. A positive phenotypic correlation between PUFA and SFA (0.90), statistically significant at the level of P  (lt) = 0.001, has been found.",
publisher = "Akademiai Kiado Rt, Budapest",
journal = "Acta Alimentaria",
title = "Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace",
volume = "41",
number = "2",
pages = "161-171",
doi = "10.1556/AAlim.41.2012.2.3"
}

Parunović, N., Petrović, M., Matekalo-Sverak, V. F., Radojković, D. D., Vranić, D.,& Radović, Č.. (2012). Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace. in Acta Alimentaria
Akademiai Kiado Rt, Budapest., 41(2), 161-171.
https://doi.org/10.1556/AAlim.41.2012.2.3

Parunović N, Petrović M, Matekalo-Sverak VF, Radojković DD, Vranić D, Radović Č. Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace. in Acta Alimentaria. 2012;41(2):161-171.
doi:10.1556/AAlim.41.2012.2.3 .

Parunović, Nenad, Petrović, M., Matekalo-Sverak, Vesna F., Radojković, Dragan D., Vranić, Danijela, Radović, Čedomir, "Cholesterol and total fatty acid content in m. Longissimus dorsi of mangalitsa and Swedish landrace" in Acta Alimentaria, 41, no. 2 (2012):161-171,
https://doi.org/10.1556/AAlim.41.2012.2.3 . .