Pretraživanje
Prikaz rezultata 181-190 od 191
Effects of sodium nitrite and heat treatment on cholesterol oxidation products and sensorial characteristics of dry fermented sausages
(Belgrade : Institute of meat hygiene and technology, 2017)
Cholesterol oxidation products (COPs) and selected sensorial characteristics (color, odor and flavor) of Sremska sausages industrially produced without or with use of sodium nitrite as an additive and pasteurized at the ...
Virusi - aktuelni alimentarni patogeni / Viruses - Current foodborne pathogens
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2017)
Virusne infekcije prenosive hranom sve se češće javljaju u mnogim delovima
sveta. Procena realne zastupljenosti virusnih bolesti koje se prenose putem hrane
otežana je usled neprijavljivanja infekcija i nepostojanja ...
Examining the possibility of detecting brucella canis from tissue samples using bruce-ladder multiplex PCR assay
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2017)
The goal of this study was to compare the results of serological and conventional bacteriological methods with the results obtained using multiplex PCR Bruce-ladder assay. Based on the obtained results, the usability of ...
Uticaj fitogenih aditiva na senzorne osobine mesa brojlera / Effect of different phytogenic aditive on sensory properties of broiler meat
(Banja Luka : Veterinarska komora Republike Srpske, 2017)
Ispitivanje promena ukupnog isparljivog azota u toku skladištenja hladno dimljene ribe / Examination of changes in total volatile nitrogen during the storage of cold smoked fish
(Banja Luka : Veterinarska komora Republike Srpske, 2017)
Smoked fish, especially cold-smoked fish, is one of the most respected fish products. Since this is a "ready to eat" product, a particular attention is given to the packaging and changing during storage (bacteriological ...
Fermentisane kobasice-osobine i proizvodnja
(Požarevac : Sitograf RM, 2017)
Fermentisane kobasice su proizvodi od mesa sa verovatno najdužom tradicijom. U Zavodu za intelektulnu svojinu Srbije zaštićeno je oznakom geografskog porekla pet fermentisanih kobasica. U Srbiji se proizvode uglavnom od ...
Potecijalni hazardi u hrani za životinje i ljude / Potential hazards in feed and food
(Banja Luka : Veterinarska komora Republike Srpske, 2017)
There are three main types of hazards significant for feed safety that can be transmitted from feed and animals to human food (meat, milk and eggs) and these are: biological, chemical and physical hazards. As people's ...
Uticaj različitih uljarica u hrani na proizvodne rezultate i parametre prinosa mesa tovnih svinja / Effect of different oilseeds in pig diet on pig performance and carcass quality parameters
(Banja Luka : Veterinarska komora Republike Srpske, 2017)
The aim of this study was to examine the effect of different oilseeds in pig fattening diet on the pig performance and carcass quality parameters. The study was conducted on 30 pigs of the same origin, Yorkshire x Landrace ...
Okularna telazioza - nova/stara parazitoza pasa / Ocular thelaziosis - new/old parasitosis in dogs
(Beograd : Srpsko veterinarsko društvo, 2017)
Thelazia callipaeda (Spirurida: Thelazioidea) паразитира у сузној кесици и сузном
каналу паса, мачака, кунића, лисица, вукова, ласица, зечева и људи. Због
карактеристичног односа узрочника са својим интермедијарним и ...
Primena metoda u karakterizaciji nekih sojeva konjskih herpesvirusa tipa 1 i 4 (EHV-1 i EHV-4) sa teritorije Republike Srbije / The Application of Methods in the Characterization of Some Strains of Equine Herpesviruses 1 and 4 (EHV-1 and EHV-4) from the Republic of Serbia
(Udruženje mikrobiologa Srbije, Beograd, 2017)
UVOD: Herpesvirusne infekcije su prisutne u populacijama konja širom sveta i najčešće ih
izazivaju konjski herpesvirus 1 (EHV-1) i konjski herpesvirus 4 (EHV-4). Konjski herpesvirus
1 predstavlja jedan od najznačajnijih ...