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Microbial spoilage in vegan foods
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Knowledge, attitudes, and practices of hand washing in a supermarket chain in Croatia
J. Pleadin, T. Lešić, I. Kos, B. Hengl, A. Vulić, M. Zadravec, N. Kudumija and N. Vahčić
The impact of dry-cured meat products’ production technology on their contamination with mycotoxins
J. Mrvčić, V. Kovač, K. Hanousek Čiča and D. Stanzer 
Fourier transform infrared spectroscopy for characterization of pectin biofilms enriched with mandarin peel extracts
J. Mrvčić, M. Kovačević, K. Hanousek Čiča, D. Stanzer and L. Barišić
Biological potential of ferrocene-contining peptides
M. Dodevska, N. Ivanović, J. Kukić Marković and B. Đorđević 
Quality characteristics of oils from selected edible seeds
V. Šimat, M. Čagalj, R. Frleta, I. Šimat, S. Smole Možina and D. Skroza 
Effect of natural extracts and pure compounds on the fish burgers’ quality parameters
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M. Milić, T. Janči, J. Gajdoš Kljusurić and S. Vidaček Filipec
Dynamics of freshness loss and histamine formation in sardines (Sardina pilchardus) stored at different temperatures
G. T. Yalçin, M. N. Tosun, N. N. Zorba
Determination of the inhibitory effects of lactic acid bacteria on Clostridioides difficile in-vitro