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Now showing items 211-214 of 214
Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures / Preživljavanje Salmonella Typhimurium u usitnjenom mesu i koži svinja pri različitim temperaturama
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2013)
Salmonella is a common contaminant of pork and can present a health hazard to consumers. Therefore, for an effective control, the entire supply chain must be involved. The aim of this paper is to examine the survival of ...
Vujošević Jordanilo
(Novi Sad : Matica srpskaBeograd : Srpska akademija nauka i umetnostiBeograd : Zavod za udžbenike, 2013)
Veterinarska medicina
(Novi Sad : Matica srpskaBeograd : Srpska akademija nauka i umetnostiBeograd : Zavod za udžbenike, 2013)
Comparative analysis of carcass meatiness and selected meat quality parameters of broilers / Uporedna analiza mesnatosti trupova i odabranih parametara kvaliteta mesa brojlera
(Univerzitet u Beogradu, Fakultet veterinarske medicine, 2013)
The research within this dissertation concerned the analysis of the trend in poultry meat production in Serbia, a comparative analysis of carcass meatiness (warm and cold carcass weight, the weight and proportion of the ...