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The effect of different broiler provenances on carcass meatiness
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
The aim of this study was to determine the effect of different provenances (Cobb, Ross and Hubbard) on carcass meatiness. The study was conducted on 180 broilers of Cobb provenance, 90 broilers of Ross provenance and 60 ...
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 ...