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Приказ резултата 11-20 од 24
Microbiological safety and quality of salmon: Health benefits and risk
(Institute of meat hygiene and technology, Belgrade, 2016)
A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more ...
Some quality parameters of functional fermented, cooked and liver sausages / Važniji parametri kvaliteta funkcionalnih fermentisanih, barenih i jetrenih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% ...
Contribution to knowledge of major quality parameters of traditional (domestic) kulen / Prilog poznavanju važnijih parametara kvaliteta tradicionalnog (domaćeg) kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional ...
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, ...
Nutritive value of fodder mixes for nutrition of cattle in territory of Republic of Serbia / Hranljiva vrednost krmnih smeša za ishranu goveda na teritoriji Republike Srbije
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2010)
Over a period of five years (2005-2009), the laboratory of the Department for Nutrition and Botanic analyzed 22 samples of mixes from the territory of Serbia, intended for the diet of two categories of cattle (fattening ...
Effect of goat breed on the meat quality / Uticaj rase koza na kvalitet mesa
(Savez hemijskih inženjera, 2014)
The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences ...
Ishrana i kvalitet mesa svinja - pogled u budućnost / Nutrition and meat quality of pigs - a view into the future
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2011)
Досадашња сазнања о утицају исхране на квалитет меса намећu питање о томе да ли ће у скорој
будућности бити значајних померања у вези са исхраном и квалитетом меса. Одговор може да буде
негативан ако традиционално мишљење ...
Kvalitet barenih kobasica na Banjalučkom tržištu u 2013. godini / Quality of sausages at the Banja Luka market in 2013
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2015)
За разлику од сирових и куваних, производња барених кобасица нема тако
дугу традицију. Према подацима, прву барену кобасицу произвео је бечки месар
1805. године и назвао је бечка виршла.
Циљ рада је утврдити одступање ...
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 ...
Chemical composition of complete fodder mixes for pig diet during 2007-2009 / Hemijski sastav potpunih smeša za ishranu svinja analiziranih u periodu 2007-2009. godine
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2012)
Intensive pig breeding implies, among other things, the use of complete mixes in their diet in correspondence with the animals’ age and purpose. In the course of a threeyear period (2007-2009) the accredited laboratory of ...