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The influence of antibiotics residues and sulfonamides on activity of lactic acid bacteria / Uticaj rezidua antibiotika i sulfonamida na aktivnost bakterija mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The activity of lactic acid bacteria, their psychological and morphological characteristics, acid and aroma producing are influenced by residues of antibiotics and sulfonamides, which determined the technological safety. ...
Food: A source of resistant strains of microorganisms / Namirnice - izvor rezistentnih sojeva mikroorganizama
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The widespread application of antibiotics in human and veterinary medicine, agriculture led to the appearance of residues in the environment and food. The use of antibiotics as growth promoters in animal husbandry enhances ...
Standards of identity as a concept of animal origin food products labeling protection / Standardi identiteta kao koncept zaštite imena namirnica animalnog porekla
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
With adoption of new technologies, growth of population and focus on health care, new demands were set and the consumers nowadays are expecting food products not only to satisfy the nutritive requirements, but also to have ...
Metabolic profiles of lactic acid bacteria, enterococci: One of the criteria for defining specific quality of cheeses with pdo label / Metabolički profili bakterija mlečne kiseline i enterokoka - jedan od kriterijuma za definisanje specifičnosti sireva sa oznakom geografskog porekla
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
There are many characteristics of a cheese variety that are considered in the application for the PDO designation. To be designated PDO, a product must have qualities derived exclusively from a geographic area including ...
Biological hazard: Antibiotic resistance of microorganisms isolated from food / Biološki hazard - rezistencija na antibiotike mikroorganizama izolovanih iz namirnica
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
References from the last few years provide evidence that antibiotic resistance traits have entered the microflora of farm animals and the food produced from them. Molecular analysis of the resistance genes, where available, ...
Natural microflora of traditional cheeses / Prirodna mikroflora tradicionalnih sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2007)
Although protection of the world's biodiversity is currently a topic of particular concern, little attention has been given to the preservation of microorganisms, particulary lactic acid bacteria from artisanal and how ...
The phenomenon of antibiotic resistance in lactic acid bacteria / Fenomen rezistencije na antibiotike kod bakterija mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2008)
The antibiotic resistance is an ecological problem generated by the world-wide use of antibacterial agents. At present, there is great concern that commensal bacterial populations from food, such as lactic acid bacteria ...
The influence of coagulation and curd processing on texture of Somborski cheese / Uticaj koagulacije, obrade gruša i grude na teksturu somborskog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2007)
The traditional cheese-making technique of Somborski cheese has almost remained unchanged over the years in line with local practice and through the long period remained the well-protected family secret. By studying the ...
Importance of control in production of trappist cheese / Značaj procesne kontrole u izradi trapista
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Importance of technological process in Trappist cheese making is presented in this paper. Standard procedure ensures production of cheese with good characteristics. This technological process is based on Saint Paulin cheese ...
Characteristics of traditional Sombor cheese: Chemical composition and sensory evaluation / Karakteristike tradicionalnog somborskog sira - hemijski sastav i senzorna ocena
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the northern part of Serbia. The traditional cheese-making technique utilized has almost remained unchanged over the years in line with local ...