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Investigation of major changes during ripening of traditional fermented sausage Lemeški kulen / Ispitivanje važnijih promena u toku zrenja tradicionalne fermentisane kobasice Lemeški kulen
(Institut za higijenu i tehnologiju mesa, Beograd, 2012)
In this paper the results of investigation of major changes during ripening of traditional fermented dry sausage Lemeški kulen are presented. During the ripening of Lemeški kulen microflora is growing very slowly, what is ...
The composition and significant changes in fats of functional fermented / Sastav i važnije promene masti funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2010)
The paper presents investigations of fatty acids content, hydrolytic and oxidative changes in fats of conventional fermented sausage, fermented sausage with palm fat, functional fermented sausage and functional fermented ...
Some quality parameters and nutritional value of functional fermented sausages / Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable ...
Some quality parameters of functional fermented, cooked and liver sausages / Važniji parametri kvaliteta funkcionalnih fermentisanih, barenih i jetrenih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% ...
Contribution to knowledge of major quality parameters of traditional (domestic) kulen / Prilog poznavanju važnijih parametara kvaliteta tradicionalnog (domaćeg) kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional ...
Uticaj različitih smeša gasova na očuvanje senzorskih svojstava odrezaka šarana (Cyprinus carpio) / Effect of various gas mixtures in keeping sensory properties of carp’s (Cyprinus carpio) cuts
(Beograd : Institut za higijenu i tehnologiju mesa, 2009)
Tržište ribe i proizvoda od ribe se, poslednjih godina, ubrzano razvija u svetu. Zahtev potrošača je da riba u prodaji bude već očišćena i spremna za brzu pripremu. Održivost sveže ohlađene ribe može da bude ...
Changes in the quality of goat meat in the production of smoked ham
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
The quality of fresh goat meat can be defined strictly in terms of physical and chemical properties, or in terms of consumer perception. In Serbia, there is not enough information about the quality of goat meat and goat ...
Primena enrofloksacina u živinarstvu kao potencijalni rizik za bezbednost hrane - rezidue veterinarskih lekova u jestivim tkivima* / Usage of enrofloxacin in poultry production as a potential risk for food safety – veterinary drugs residues in edible tissues
(Beograd : Institut za higijenu i tehnologiju mesa, 2009)
Danas su u nauci o bezbednosti hrane definisane dve glavne opasnosti koje nastaju kao direktna posledica primene antimikrobnih lekova: rezidue u jestivim tkivima i razvijanje rezistencije zoonotskih patogena. Enrofloksacin, ...
Investigation of zeolites influence on vitamin B6 content in broilers' chicken meat: Method validation / Ispitivanje uticaja zeolita na sadržaj vitamina B6 u mesu brojlera - validacija metode
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Zeolites are crystal, hydrated aluminosilicates of alkali-metal and alkaline-earth-metal cations which possesses 'infinite' three-dimensional crystaline structure, and are characterized with an ability of losing and accepting ...
Fast food in the diet of adolescents / Brza hrana u ishrani adolescenata
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
In order to improve the nutrition of adolescents and to achieve their optimal body weight, considerable effort is invested to highlight the harmful effects of consuming fast food and the need of its reduction. In a survey ...