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Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages
(Journal of Food and Nutrition Research, 2023)
Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages
was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat ...
Senzorska ocena – prva impresija o kvalitetu hrane za životinje / Sensory assessment – first impression of feed quality
(Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila, 2022)
Ishrana predstavlja važan činilac u očuvanju zdravlja životinja i
postizanju maksimalnih proizvodnih performansi, kao i u proizvodnji
bezbednih namirnica animalnog porekla, što je u suštini i krajnji cilj
držanja i ...