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Polyunsaturated fatty acids in the fish meat and their significance for human health / Polinezasićene masne kiseline u mesu ribe i njihov značaj za zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Proper nutrition is very important for the quality of life. Nutritional and health significance of the use of fish and fish products in the diet is one of the reasons for the continuous increase in demand for such products ...
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 ...
Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method / Ispitivanje mogućnosti detekcije fluorohinolona u tkivima bubrega šarana mikrobiološkom difuzionom metodom
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Fish is one of the most valuable food products used in human nutrition, due to the content of proteins, fat, minerals, vitamins, essential n -3 polyunsaturated fatty acids (PUFAs) and cholesterol. To meet the growing needs ...
Assessment of mercury intake associated with fish consumption in Serbia / Procena unosa žive kroz konzumaciju ribe u Srbiji
(Institut za higijenu i tehnologiju mesa, Beograd, 2012)
Nutritional benefits of fish can be attributed primarily to the content of high-quality proteins, vitamins, elements and omega-3 polyunsaturated fatty acids. On the other hand, fish and fishery products are susceptible to ...
The attitudes and habits of Serbian schoolchildren in consumption of meat / Stavovi i navike školske dece u Srbiji u konzumiranju mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
The goal of this paper was to explore attitudes and habits of Serbian schoolchildren in consumption of meat. Survey was conducted using self-administrated questionnaire, on a sample of 228 schoolchildren from 7 to 18 years ...
Nanotechnology and its potential applications in meat industry / Nanotehnologija i njena potencijalna primena u industriji mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
The food industry is making great efforts to improve hygiene, extend the shelf life of products, prevent food-borne illnesses and contamination by chemical and also physical agents, and to improve their detection and control ...
Duck meat in human nutrition / Meso pataka u ishrani ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Meat represents food of high biological and nutritional value. Production of poultry meat in the world is continually increasing. Production of duck meat is an important segment of agricultural production in many Asian ...
Nutrition and meat quality / Ishrana i kvalitet mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
There are numerous factors which influence the quality of pork meat (genetic basis, rearing conditions, preslaughter procedures, carcass treatment, cooling). It is understandable that nutrition is one of the major factors ...
Effect of pre-processing of trout by freezing on the characteristics of smoked trout fillets / Uticaj prethodne obrade pastrmke zamrzavanjem na karakteristike fileta dimljene pastrmke
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
In the situation when the capacities of production and further treatment of smoked fish are insufficient, it is necessary to freeze fresh fish during the fishing season and treat it later, when the season is over. That was ...
Investigation of the microbiological contamination of contact surfaces in meat processing facilities / Ispitivanje mikrobiološke kontaminacije površina koje dolaze u kontakt sa mesom u objektu za preradu mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
In order for food that is on the market to be safe, it must comply with the criteria of hygiene in the production process, and food safety criteria stipulated in the 'Regulations on the general and specific requirements ...