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The importance and use of nanopacking in food industry / Značaj i upotreba nanopakovanja u industriji hrane
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2015)
In order to satisfy the increasing demand for food production which will reach the consumers in a safe condition, and at the same time meet their expectations in terms of quality, the packaging industry has been continually ...
Effect of essential oils on survival of salmonella spp. in pork packaged in vacuum and modified atmosphere / Ispitivanje uticaja odabranih etarskih ulja na rast Salmonella spp. u mesu svinja pakovanog u vakuum i modifikovanu atmosferu
(Univerzitet u Beogradu, Fakultet veterinarske medicine, 2016)
Despite efforts and improvements in slaughter hygiene and food production techniques in the food industry, foodborne pathogens including Salmonella spp as one of the most often pathogen found in meat, still cause millions ...
Značaj i upotreba nanopakovanja u industriji hrane
(Beograd : Fakultet veterinarske medicine, 2014)
U cilju zadovoljenja sve većih potreba za proizvodnjom hrane koja će do potrošača stići u bezbednom stanju, a istovremeno zadovoljiti njihova očekivanja u pogledu kvaliteta, industrija pakovanja se konstantno razvija i ...
Aktivni sistemi pakovanja mesa i proizvoda od mesa / Active system packaging of meat and meat products
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2013)
У циљу задовољења све већих захтева везаних за безбедност меса и производа
од меса, индустрија паковања развија се изузетно брзо. Интересовање за нове
технологије (активни и „интелигентни“ системи паковања меса и производа ...
Ispitivanje promena ukupnog isparljivog azota u toku skladištenja hladno dimljene ribe / Examination of changes in total volatile nitrogen during the storage of cold smoked fish
(Banja Luka : Veterinarska komora Republike Srpske, 2017)
Smoked fish, especially cold-smoked fish, is one of the most respected fish products. Since this is a "ready to eat" product, a particular attention is given to the packaging and changing during storage (bacteriological ...
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 ...