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Effect of modified atmospheric conditions and vacuum packaging on selected chemical parameters that define freshness of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) / Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na odabrane hemijske parametre svežine kalifornijske pastrmke (Oncorhynchus mykiss) i odrezaka šarana (Cyprinus carpio)
(Savez hemijskih inženjera, Beograd, 2014)
The purpose of food packing in modified atmospheric conditions is to extend its sustainability by preventing both biochemical processes and growth of spoilage bacteria. Gases or their mixtures which are mostly used in the ...
Chemometric approach in the development of the colorimetric method for the estimation of food colorants in meat products / Hemometrijski pristup razvoju kolorimetrijske metode za procenu količine prehrambenih boja u proizvodima od mesa
(Savez hemijskih inženjera, Beograd, 2014)
The aim of this research was to develop a novel colorimetric method based on mathematical models, by multiple linear regression (MLR), from the CIE L*a*b* measurements and data of the HPLC determination of food colorants. ...
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 ...