Pretraživanje
Prikaz rezultata 1-2 od 2
Determination of Co-value as an indicator of nutritive value of pate sterilised by regular and optimized regime / Određivanje Co-vrednosti kao pokazatelja hranljive vrednosti paštete sterilisane uobičajenim i optimizovanim postupkom
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2018)
Introduction. Heat treatment of food provides appropriate shelf life and safety, as well as adequate sensory properties and better digestibility, but excessive thermal processing leads to the loss of nutritive value. In ...
Production of traditional meat products in small and micro establishments in Serbia: current status and future perspectives
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2018)
The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented ...