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Element contents in muscle tissue of Prussian carp from different lakes in an urban area
(Institute of meat hygiene and technology, Belgrade, 2019)
The aim of this study was to determine the content of some elements (Pb, Cd, Hg, Fe, Cu, Zn, As) in muscle tissue of Prussian carp (Carassius auratus gibelio) from seven different lakes in the Belgrade region, Serbia. ...
Meat in traditional Serbian cuisine
(Institute of meat hygiene and technology, Belgrade, 2018)
The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, ...
Effects of phytobiotics on Cobb broiler production results, meatiness and chemical composition
(Institute of meat hygiene and technology, Belgrade, 2016)
In order to achieve better results for fattening broilers, various additives can be added to feed, including phytobiotics (phytogenic additives). Phytobiotics protect young broilers' health based on the principles of ...
The impact of triticale diet on production characteristics and meat quality in pigs
(Institute of meat hygiene and technology, Belgrade, 2017)
Triticale (Triticosecale) is a hybrid crop which inherited the excellent grain quality and high yield potential of wheat (Triticum spp.) and the good tolerance to biotic and abiotic stresses factors of rye (Secale cereale). ...