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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 ...
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 ...