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Factors significant for the shelf-life of fish and selected fish products in retail / Činioci od značaja za održivost ribe i odabranih proizvoda od ribe u prometu
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Fish is one of most nutritive valuable food of animal origin in human nutrition. World fish landing reached its own maximum at the end of the past century. However, increasing market needs for food products are compensated ...
Fish welfare: Fish capacity to experience pain / Dobrobit riba - mogućnost osećanja bola
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2009)
Teleost fish possess similar nociceptive processing systems to those found in terrestrial vertebrates. It means that they react to potential painful stimuli in a similar manner as mammals and birds. However, the welfare ...
Potential biological hazard of importance for HACCP plans in fresh fish processing / Potencijalne biološke opasnosti od značaja za HACCP planove u procesu obrade sveže ribe
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2009)
The Hazard Analysis and Critical Control Point (HACCP) system is scientifically based and focused on problem prevention in order to assure the produced food products are safe to consume. Prerequisite programs such as GMP ...