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Sensory evaluation of selected quality parameters during storage of cold smoked trout packed in vacuum and modified atmosphere
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Sustainability of cold smoked fish
products, can be defined as the period of time
between the packing of food and which the
product is safe for the consumers' health and, its
organoleptic characteristics nutritional ...
Slow viral infections of small ruminants in Greece / Virusne infekcije sporog toka malih preživara u Grčkoj
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2013)
The slow viral infections are from the most important problems of sheep and goat
production in Greece. Diseases as enzootic nasal tumor, Maedi-Visna, caprine
arthritis-encephalitis, pulmonary adenomatosis and Scrapie can ...
Evaluation and improvement of antioxidant and antibacterial activities of supercritical extracts from clove buds
(Elsevier, Amsterdam, 2013)
For the first time, extracts from clove buds obtained by supercritical carbon dioxide extraction were screened for antioxidant and antibacterial activities. Additionally, antioxidant and antibacterial activities of extracts ...
Factors of importance for successful electrical stunning of pigs
(Belgrade : Institute for Animal Husbandry, 2013)
There are regulations in European Union, as well as in our
country, which require that animals during slaughter must be unconscious, must
not feel a pain and in this state must remain until complete loss of brain ...
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 ...
Examination about Consumers Knowledge of Food Storage Conditions in Household - Context of Food Safety
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Today, food safety and quality have a significant role in consumer health, as final link in the food chain. Legislation clearly defines temperature conditions during the production, distribution and retailing of chilled ...
The investigation of the presence of Clostridium botulinum in honey and honey bee samples / Utvrđivanje prisustva Clostridium botulinum u uzorcima meda i medonosnih pčela
(Univerzitet u Beogradu, Fakultet veterinarske medicine, 2013)
In this study, the presence of Clostridium botulinum spores in different types of honey and honey bees was examined. The sum of 59 honey and 61 honey bee samples was included in this investigation and samples originated ...
Important bacterial hazards in pork production
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
There are a number of foodborne
diseases affecting humans that can be related to
consumption of pork and traced back to pigs.
These hazards include parasites, bacteria and
some viruses. Within the foodborne outbreaks
linked ...
Ileus
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2013)
Елиминација симпатичке инервације црева смањује и превенира илеус. Електролити се губе у лумен црева – Na, K, Cl. Губитак K доприноси настанку илеуса.
Нормални ниво K је есенцијалан за синтезу ацетил-холина (скелетни ...
The importance of lactoferrin in calves nutrition
(Belgrade: Serbian Buiatric’s Association : Faculty of Veterinary Medicine, 2013)
Due to the fact that the majority of preweaned dairy calf mortality can be attributed to
diarrhea, or scours and to the fact that calf loss can be controlled by either treatment or
prevention of the illness, research ...