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Приказ резултата 31-40 од 127
Analysis of heavy metals concentration in tissues of three different fish species included in human diet from Danube river, in the Belgrade region, Serbia / Ispitivanje koncentracije teških metala u tkivima tri različite vrste riba iz Dunava sa područja Beograda koje se koriste u ishrani ljudi
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
The aim of this study was the investigation of water, sediments and fish tissues contamination with heavy metals. All samples were taken from the Danube River in Belgrade region, a location upstream from Batajnica. ...
Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere
(Institute of meat hygiene and technology, Belgrade, 2016)
The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged ...
Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue
(Institute of meat hygiene and technology, Belgrade, 2016)
Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A ...
Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus) / Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na odabrane hemijske i fizičko-hemijske parametre marinirane i soljene skuše (Scomber scombrus)
(Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad, 2016)
Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), ...
Comparative analysis of meat chemical composition of different broiler provenances
(Institute of meat hygiene and technology, Belgrade, 2016)
The objective of this study was to determine the effect of breed line and age on carcass chemical composition in broiler chickens. Chemical composition of broiler breast meat and drumstick with thigh were compared within3 ...
Yersinia enterocolitica u mesu svinja - rizik za bezbednost hrane / Yersinia enterocolitica in the pig meat: A risk for food safety
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2016)
Evropska agencija za bezbednost hrane (EFSA - European Food Safety Authority)
objavila je u 2011. godini preporuke za inspekciju trupova svinja. Preporuke se odnose
na najznačajnije biološke opasnosti po zdravlje ljudi ...
Breast meat quality of broilers fed with Californian earthworm meal and fresh earthworms (Lumbricus rubellus) / Kačestvo mjasa grudok brojlerov, polučavših v sostave raciona muku iz kalifornijskih červej i svežih červej (Lumbricus rubellus)
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
The goal of the work was to investigate the physical and chemical characteristics of the meat of broilers fed with mixtures in which fishmeal had been replaced with fresh earthworms and worm meal. The experiment was carried ...
Prevalence of Bovine herpesvirus type 4 in aborting dairy cows
(Polska Akad Nauk, Polish Acad Sciences, Univ Warmia & Mazury Olsztyn, Warszawa, 2016)
Bovine herpesvirus type 4 (BHV-4) is related to many different conditions: infertility, postpartal metritis, vulvovaginitis, mastitis, encephalitis, calf pneumonia, keratoconjunctivitis, cutaneous lesions, digital dermatitis ...
Metaldehyde poisoning in dogs / Otravlenie metal'degidom u sobak
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
Metaldehyde is an active substance used for extermination of slugs and snail population. This paper presents the very first case of metaldehyde intentional poisoning of dogs in Serbia. Three-year-old and a six-year-old ...
Effect of sodium chloride reduction in dry pork on sensory quality parameters and instrumentally measured colour / Uticaj smanjenja sadržaja natrijum-hlorida u suvom svinjskom mesu na parameter senzornog kvaliteta i instrumentalno merenu boju
(Institut za stočarstvo, Beograd, 2016)
The aim of this paper was to examine sensory properties and instrumentally measured colour of dry pork produced with less amount of sodium chloride. Trial was consisted from five batches, two control and three experimental. ...