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Biotehnološka rešenja u ishrani zalučene prasadi
(Požarevac : Veterinarski specijalistički institut, 2013)
Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Sustainability of cold smoked fish
products, can be defined as the period of time
between the packing of food and which the
product is safe for the consumers' health and, its
organoleptic characteristics nutritional ...
Fish-born parasitic zoonoses with special reference to anthropogenic impact / Zoonotske parazitoze riba sa posebnim osvrtom na antropogeni uticaj
(Belgrade : Faculty of Agriculture, 2013)
Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses
have been public health orphans in the world of research funding, especially because
these zoonoses have been limited for the most part ...
Dijagnostika i terapija količnih bolesti konja / Colic in horses: diagnostics and therapy
(Beograd : Fakultet veterinarske medicine, 2013)
Examination about Consumers Knowledge of Food Storage Conditions in Household - Context of Food Safety
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Today, food safety and quality have a significant role in consumer health, as final link in the food chain. Legislation clearly defines temperature conditions during the production, distribution and retailing of chilled ...
Content of sodium chloride and sodium in burgers from retail
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Sodium chloride is an essential
ingredient in meat that contributes primarily taste
and textural characteristics. Due to fact that
excessive intake of salt/sodium is the one of the
main causes of human hypertension, ...
The importance of conjugated linoleic acid for meat quality
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
The development of functional foods
has led to the investigation of the influence and
incorporation of one or more components with the
functional activities in the different types of food
products, in which the meat ...
Dijagnostičke procedure u onkologiji pasa i mačaka / Diagnostic procedures in small animal oncology
(Beograd : Fakultet veterinarske medicine, 2013)
Dijagnostika neoplastičnih oboljenja obuhvata čitav niz pitanja na koja kliničar i patolog treba da odgovore, jer je brza i pouzdana dijagnoza od velike važnosti i omogućava veterinaru da započne terapiju i da dâ ...
Campylobacteriosis – food as a source of infection
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Campylobacter bacteria are the second
most frequently reported cause of foodborne
illness in humans and are the most common
bacteria that cause gastroenteritis worldwide,
with an estimated 845,024 cases occurring
annually, ...