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Приказ резултата 11-20 од 39
Meso pataka u ishrani ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Meat represents food of high biological and nutritional value. Production of poultry meat in the world is continually increasing. Production of duck meat is an important segment of agricultural production in many Asian ...
The attitudes and habits of Serbian schoolchildren in consumption of meat / Stavovi i navike školske dece u Srbiji u konzumiranju mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
The goal of this paper was to explore attitudes and habits of Serbian schoolchildren in consumption of meat. Survey was conducted using self-administrated questionnaire, on a sample of 228 schoolchildren from 7 to 18 years ...
Polyunsaturated fatty acids in the fish meat and their significance for human health / Polinezasićene masne kiseline u mesu ribe i njihov značaj za zdravlje ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
Proper nutrition is very important for the quality of life. Nutritional and health significance of the use of fish and fish products in the diet is one of the reasons for the continuous increase in demand for such products ...
Investigation of the possibility of detection of fluoroquinolones in carp kidney by microbiological diffusion method / Ispitivanje mogućnosti detekcije fluorohinolona u tkivima bubrega šarana mikrobiološkom difuzionom metodom
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
Fish is one of the most valuable food products used in human nutrition, due to the content of proteins, fat, minerals, vitamins, essential n -3 polyunsaturated fatty acids (PUFAs) and cholesterol. To meet the growing needs ...
Fingerlings and marketable size rainbow trout (Oncorhynchus mykiss): Proximate composition, cholesterol content and fatty acid profile in fillets / Mlađ i konzumna kalifornijska pastrmka (Oncorhynchus mykiss) - hemijski sastav, sadržaj holesterola i masnokiselinski sastav fileta
(Institut za higijenu i tehnologiju mesa, Beograd, 2012)
Rainbow trout (Onchorhynchys mykiss) is well known fish species in the nature. Changes in proximate composition of fish meat are associated with age and size of fish. Cholesterol content in animal tissues is associated ...
The significance of rational use of drugs in veterinary medicine for food safety / Značaj racionalne primene lekova u veterinarskoj medicini za bezbednost hrane
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Rational use of drugs in veterinary medicine has manifold significance. By using each drug, only when it is really necessary (indicated), in right dose and route of administration, the potential damage of their use is ...
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 ...
The meatiness of pig carcass sides originating from farms and individual holdings according to the carcass weight and SEUROP standard classification / Mesnatost trupova svinja poreklom iz farmskog uzgoja i individualnih gazdinstava zavisno od mase polutki i klasifikacije prema SEUROP standardu
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The main objective of this study was to determine differences in meatiness of pig carcass sides originating from farms and individual holdings according to the carcass weight and SEUROP standard classification. Measurements ...
Nanotechnology and its potential applications in meat industry / Nanotehnologija i njena potencijalna primena u industriji mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2013)
The food industry is making great efforts to improve hygiene, extend the shelf life of products, prevent food-borne illnesses and contamination by chemical and also physical agents, and to improve their detection and control ...
Investigation of major changes during ripening of traditional fermented sausage Lemeški kulen / Ispitivanje važnijih promena u toku zrenja tradicionalne fermentisane kobasice Lemeški kulen
(Institut za higijenu i tehnologiju mesa, Beograd, 2012)
In this paper the results of investigation of major changes during ripening of traditional fermented dry sausage Lemeški kulen are presented. During the ripening of Lemeški kulen microflora is growing very slowly, what is ...