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Meat safety in the climate change context
(Elsevier Science Bv, Amsterdam, 2015)
Climate change is a global phenomenon in the 21st century which may have impact on the occurrence of meatborne hazards at multiple points in the meat chain continuum, from the primary production through to consumption. The ...
Aktuelna epizootiološka situacija kuge malih preživara
(Beograd : Srpsko veterinarsko društvo, 2017)
Куга малих преживара (Peste des petits ruminants-PPR) је једна у низу болести које,
последњих година, показују тенденцију ширења ван територија ензоотског појављивања. Као
таква, куга малих преживара се убраја у болести ...
Protruzija diska u nivou L3-L4 kod psa - prikaz slučaja
(Beograd : Fakultet veterinarske medicine, 2010)
Comparison of pig carcass quality between Mangulica and Landrace
(Novi Sad : Faculty of Agriculture, 2012)
Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk
(Elsevier Science Bv, Amsterdam, 2015)
The aim of this paper is to assess the closeness of agreement between results of ELISA and LC-MS/MS methods for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk. Samples of corn (n=100) and milk (n=250) ...
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 ...
Dijagnostika i terapija količnih bolesti konja / Colic in horses: diagnostics and therapy
(Beograd : Fakultet veterinarske medicine, 2013)
Proizvodnja i karakteristike “Banatskog sira”
(Čačak : Univerzitet, Agronomski fakultet, 2016)
Autohtoni sirevi su proizvodi nastali u određenom podneblju kao rezultat
dugogodišnjeg razvoja tradicionalne proizvodnje. U Vojvodini, u Srednjem Banatu se
na tradicionalan način proizvodi “Banatski sir” na salašima i u ...
The importance of conjugated linoleic acid for meat quality
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
The development of functional foods
has led to the investigation of the influence and
incorporation of one or more components with the
functional activities in the different types of food
products, in which the meat ...
Food hygiene - flexibility in traditional and small meat establishments
(Elsevier Science Bv, Amsterdam, 2015)
Republic of Serbia has a large capacity for the production of meat and meat products. Large majority of establishments are low capacity with local significance. In Serbia there is common appreciation of traditional meat ...