Репрезентативне референце
1. Stajić, S., Stanišić, N., Lević, S., Tomović, V., Lilić, S., Vranić, D., Jokanović, M., Živković, D. (2018). Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. Polish Journal of Food and Nutrition Sciences, 68 (4), 367–375.
2. Stajić, S., Stanišić, N., Tomasevic, I., Djekic, I., Ivanović, N., Živković, D. (2018). Use of linseed oil in improving the quality of chicken frankfurters. Journal of Food Processing and Preservation, 42 (2), e13529.
3. Stanišić, N., Parunović, N., Stajić, S., Petrović, M., Radović, Č., Živković, D., Petričević, M. (2016). Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage. Archives in Animal Breeding, 59, 159–166.
4. Tomović, V., Jokanović, M., Pihler, I., Švarc-Gajić, J., Vasiljević, I., Škaljac, S., Šojić, B., Živković, D., Lukić, T., Despotović, A., Tomašević, I. (2016). Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids. Journal of applied animal research, 45 (1), 430-436.
5. Tomašević, I., Tomović, V., Stajić, S., Jokanović, M., Stanišić, N., Živković, D. (2015). Auswirkungen des schnellen Auftauens auf die Qualitätsmerkmale von Schweinefiletsteaks. FleischWirtschaft, 95 (9), 121–124.
6. Stajić, S., Živković, D., Tomović, V., Nedović, V., Perunović, M., Kovjanić, N., Lević, S., Stanišić, N. (2014). The utilisation of grapeseed oil in improving the quality of dry fermented sausages. International Journal of Food Science and Technology, 49 (11), 2356–2363.
7. Rakić, S., Janković, S., Marčetić, M., Živković, D., Kuzevski, J. (2014). The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa). Journal of functional foods, 7, 373-380.
8. Stajić, S., Perunović, M., Stanišić, N., Žujović, M., Živković, D. (2013). Sucuk (Turkish style dry-fermented sausage) quality as an influence of recipes formulation and inoculation of starter cultures. Journal of Food Processing and Preservation, 37 (5), 870–880.
9. Živković, D., Šobajić, S., Perunović, M., Stajić, S. (2013). Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the Danube River. Acta Alimentaria, 42 (4), 473–480.
10. Krstić, B., Jokić, Ž., Pavlović, Z., Živković, D. (2012). Options for the Production of Selenized Chicken Meat. Biological Trace Element Research, 146, 68–72.
Уџбеници
Живковић, Д., Перуновић, Марија (2012). Познавање меса – практикум. Пољопривредни факултет Универзитета у Београду.