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Biological hazard: Antibiotic resistance of microorganisms isolated from food / Biološki hazard - rezistencija na antibiotike mikroorganizama izolovanih iz namirnica
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
References from the last few years provide evidence that antibiotic resistance traits have entered the microflora of farm animals and the food produced from them. Molecular analysis of the resistance genes, where available, ...
Characteristics of traditional Sombor cheese: Chemical composition and sensory evaluation / Karakteristike tradicionalnog somborskog sira - hemijski sastav i senzorna ocena
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the northern part of Serbia. The traditional cheese-making technique utilized has almost remained unchanged over the years in line with local ...
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 ...