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Functional meat products: Modern approach to improvement of quality and nutritive value of meat products / Funkcionalni proizvodi od mesa - savremeni pristup unapređenju nutritivne vrednosti i kvaliteta proizvoda od mesa
(Društvo za ishranu Srbije, Beograd, 2012)
This paper presents some important properties and nutritive values of functional meat products such as fermented sausage, frankfurter type sausage and liver sausage, with emphasis on the functional food concept, nutritional ...
Important properties of Srem dry ham produced by optimizing the traditional production procedures / Važnije osobine sremske šunke proizvedene optimiziranjem tradicionalnog postupka proizvodnje
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
In this paper important factors of quality and shelf-life of Srem dry ham. produced by optimizing traditional procedure, are presented. The traditional production procedure of Srem dry ham has been optimized, i.e. adjusted ...
Microbiota and quality parameters of Sremski kulen produced in industrial and traditional conditions / Ispitivanje mikroflore i parametara kvaliteta sremskog kulena proizvedenog u industrijskim i tradicionalnim uslovima
(Univerzitet u Beogradu, Fakultet veterinarske medicine, 2019)
rural households of Srem, according to a unique recipe and traditional technology, without the use of starter cultures and additives. The traditional manner of producing Sremski Kulen is being used only in rural households ...
Fermantisane kobasice - proizvodi sa tradicijom / Fermented sausages - products with a tradition
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2011)
Ферментисане кобасице на нашим просторима имају дугу производну традицију. Производе се у
индустријским и занатским објектима, a такође и у домаћинствима. Разумљиво је да, с обзиром на
место производње, услови производње, ...
Kvalitet pašteta na Banjalučkom tržištu u 2013. godini / Quality of pates at the Banja Luka market in 2013
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2014)
Квалитет производа од меса дефинисан је у Републици Српској Правилником о
уситњеном месу, полупроизводима и производима од меса („Сл. гласник БиХ“ бр.
82/2013). Циљ рада био је да се испита хемијски састав јетрених и ...
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 ...
Influence of marination on salmonella spp. Growth in broiler breast fillets
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2015)
The aim of this study was to investigate the influence of marination, on the growth of Salmonella spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated ...
Analysis of the quality of carcasses of young Simental bulls according to EU standard / Analiza kvaliteta trupova mladih bikova simentalske rase prema EU standardu
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2017)
Domestic spotted cattle of Simmental breed with a combined production capacity is mostly grown in the Republic of Serbia. Considering the Serbia's potential and tradition in production of quality beef meat as food for human ...
Quality of breaded fish products on the market / Kvalitet paniranih proizvoda od ribe na našem tržištu
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Breaded fish products and amniotic fluid are acceptable to consumers because of the rapid preparation methods and relatively low prices. These products are marketed frozen. The quality of these products on the market is ...
Characterisation of Bosnia and Herzegovina honeys according to their physico-chemical properties during 2016-2017
(Institute of meat hygiene and technology, Belgrade, 2018)
This study evaluated the quality of 78 honeys of six different floral types (Acacia, sage [Salvia officinalis L.], linden, chestnut, honeydew and blossom), mainly from Bosnia and Herzegovina. Reducing sugars, sucrose ...