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Now showing items 21-30 of 59
Factors significant for the shelf-life of fish and selected fish products in retail / Činioci od značaja za održivost ribe i odabranih proizvoda od ribe u prometu
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Fish is one of most nutritive valuable food of animal origin in human nutrition. World fish landing reached its own maximum at the end of the past century. However, increasing market needs for food products are compensated ...
The significance of rational use of drugs in veterinary medicine for food safety / Značaj racionalne primene lekova u veterinarskoj medicini za bezbednost hrane
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Rational use of drugs in veterinary medicine has manifold significance. By using each drug, only when it is really necessary (indicated), in right dose and route of administration, the potential damage of their use is ...
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 ...
The effect of conjugated linoleic acid on fatty acid composition of dried pork neck / Uticaj konjugovane linolne kiseline na masnokiselinski sastav i senzorne osobine suvog svinjskog vrata
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Given the importance of CLA for human health, the study aimed to examine the effect of the addition of CLA mixture for pigs in the final stage of fattening on the physical, physico-chemical and sensory properties of meat, ...
Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets / Mlađ i konzumna kalifornijska pastrmka (Oncorhynchus mykiss) - hemijski sastav, sadržaj holesterola i masnokiselinski sastav fileta
(Institut za higijenu i tehnologiju mesa, Beograd, 2012)
Rainbow trout (Onchorhynchys mykiss) is well known fish species in the nature. Changes in proximate composition of fish meat are associated with age and size of fish. Cholesterol content in animal tissues is associated ...
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 ...
The meatiness of pig carcass sides originating from farms and individual holdings according to the carcass weight and SEUROP standard classification / Mesnatost trupova svinja poreklom iz farmskog uzgoja i individualnih gazdinstava zavisno od mase polutki i klasifikacije prema SEUROP standardu
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The main objective of this study was to determine differences in meatiness of pig carcass sides originating from farms and individual holdings according to the carcass weight and SEUROP standard classification. Measurements ...
Mycotoxins in food chain: Risk assessment and importance for public health / Mikotoksini u lancu ishrane - analiza rizika i značaj za javno zdravstvo
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Disease outbreaks due to the consumption of contaminated food and feedstuff are a recurring problem worldwide. The major factor contributing to contamination are microorganisms, especially fungi, which produce low-molecular-weight ...
Process hygiene of pig carcasses during one year at a slaughterhouse in the North Banat District of Serbia / Higijena procesa klanja i obrade svinja tokom godinu dana na jednoj klanici u Severnobanatskom okrugu u Srbiji
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
During the validation and verification of HACCP system, a food business operator must use the data obtained in the regular control, whose dynamics and extent are required by actual legislation. During one year, at a cattle ...
Significance of biosecurity measures in primary broiler production / Značaj biosigurnosnih mera u primarnoj proizvodnji mesa brojlera
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The impact of disease on poultry production is one of the major limiting factors of successful performance in the poultry industry. Biosecurity can be defined as a way to assure safety from the transmission of infectious ...