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The resistance profile of enterococci isolated from cheeses / Profil rezistencije enterokoka izolovanih iz sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Enterococci are ubiquitous microorganisms, but have a predominant habitat in the gastrointestinal tract of humans and animals. These bacteria are commonly found in foods especially those of animal origin such as fermented ...
Importance of control in production of trappist cheese / Značaj procesne kontrole u izradi trapista
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Importance of technological process in Trappist cheese making is presented in this paper. Standard procedure ensures production of cheese with good characteristics. This technological process is based on Saint Paulin cheese ...
Standards of identity as a concept of animal origin food products labeling protection / Standardi identiteta kao koncept zaštite imena namirnica animalnog porekla
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
With adoption of new technologies, growth of population and focus on health care, new demands were set and the consumers nowadays are expecting food products not only to satisfy the nutritive requirements, but also to have ...