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Selma Corbo
Selma Corbo
Faculty of Agriculture and Food Sciences, University of Sarajevo
Verified email at ppf.unsa.ba - Homepage
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Cited by
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Fizičko-hemijska i senzorna svojstva bosanskog sudžuka proizvedenog u kontrolisanim uslovima od svežeg ohlađenog i zamrznutog goveđeg mesa/Physico-chemical and sensory …
S Operta, M Dževdetbegović, S Čorbo, J Tahmaz, A Šehović
Tehnologija mesa/Meat Technology, 2012
172012
Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties
VB Vujasinović, MM Bjelica, SC Čorbo, SB Dimić, BB Rabrenović
Grasas y Aceites 72 (2), e411-e411, 2021
122021
Utjecaj vrste masti u hrani za piliće na oksidativnu stabilnost lipida smrznutog pilećeg mesa tijekom skladištenja
M Bašić, R Cvrk, A Božić, S Čorbo, M Pucarević
MESO: Prvi hrvatski časopis o mesu 12 (4), 231-236, 2010
122010
Tehnologija masti i ulja
S Čorbo
Univerzitetski udžbenik, Sarajevo, 2008
102008
Fatty acid composition and stability of cold-pressed vegetable oils
M Begić, E Nezirević-Nizić, S Čorbo, S Podrug, Z Ašimović, Š Muminović
30th Scientific-Experts Conference of Agriculture and Food Industry: Answers …, 2020
62020
Uporedni prikaz nutritivne vrednosti hladno presovanih ulja semena tikve (Cucurbita pepo L.) različitog porekla.
BB Rabrenović, VB Vujasinović, MM Novaković, SČ Čorbo, ZN Basić
Chemical Industry/Hemijska Industrija 70 (1), 2016
62016
Study of the effect of broiler nutrition and duration of fattening on the lipid status of meat.
R Cvrk, M Bašić, J Sadadinović, A Bozbreve˜ ić, S Čorbo, M Pucarević
52010
Kvalitet masnog tkiva ovaca brdsko-planinskog područja centralne Bosne
S Čorbo
Doktorska disertacija. Poljoprivredni fakultet, Sarajevo, 2000
52000
The influence of essential oils on the quality and stability of olive oil
A Mulagić, M Begić, S Čorbo, Z Ašimović, T Gavrić, V Vesna
Central European Congress on Food, 33-44, 2020
32020
Utjecaj sirovine na fizikalno-kemijska i senzorna svojstva bosanskog sudžuka proizvedenog u kontroliranim uvjetima
S Operta, S Čorbo
MESO: Prvi hrvatski časopis o mesu 14 (6), 472-479, 2012
32012
Karakteristike uzgoja i kvalitet ulja tikve golive (Cucurbita pepo), 48. Savetovanje industrije ulja: Proizvodnja i prerada uljarica
S Čorbo, S Škaljić, H Bijelić
Zbornik radova,, Herceg Novi, 129-134, 2007
32007
): Determination of Antioxidant and Heavy Metals in Cold-pressed Edible Oils.
M Nezirević-Nizić, E., Čorbo, S., Podrug, S., Begić
IFMBE Proceedings 78, 295-302, 2020
2*2020
OSNOVE BILJNE PROIZVODNJE
H Čivić, Š Muminović, L Karić, P Drkenda, S Čorbo, J Avdić, S Škaljić
Federalno ministarstvo poljoprivrede, vodoprivrede i šumarstva, Ured za …, 2017
22017
FATTY ACID COMPOSITION AND BIOACTIVE COMPOUNDS OF COLD-PRESSED GRAPE SEED OILS FROM RED AND WHITE GRAPE CULTIVARS GROWN IN VOJVODINA.
K Bjelica, M., Vujasinović, V., Čorbo, S., Dimić, S., Pastor
(28th INTERNATIONAL SCIENTIFIC-EXPERT CONFERENCE OF AGRICULTURE AND FOOD …, 2017
2*2017
Effect of fat source in broiler diet on oxidation stability of lipids in frozen chicken meat during storage
M Bašić, R Cvrk, A Božić, S Čorbo, M Pucarević
MESO: Prvi hrvatski časopis o mesu 12 (4), 231-236, 2010
22010
Influence of storage conditions on fatty acids composition, colour and stability of olive oil
S Čorbo, Đ Đorđević
Uljarstvo (Serbia), 2009
22009
Fatty acids composition of sheep and lamb fatty tissue from Bosnia and Herzegovina.
S Čorbo
22007
Polycyclic aromatic hydrocarbons (PAHs) in Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina
M Begić, S Čorbo, J Djinović-Stojanović, S Janković
Scientific journal" Meat Technology" 64 (2), 69-74, 2023
12023
The Effect of Essential Oils on the Quality and Oxidative Stability of Linseed Oil
B Halilović, S Čorbo, T Gavrić, M Begić
Scientific-Expert Conference of Agriculture and Food Industry, 218-231, 2022
12022
Improving the Quality of Wheat Bread by Using Chia (Salvia hispanica L.) Seeds and Psyllium (Plantago ovata) Husk
A Oras, A Softić, A Akagić, S Čorbo, SO Žuljević
Central European Congress on Food, 266-279, 2020
12020
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