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Recent advances in understanding the virulence of enterohemorrhagic Escherichia coli in food / Nova istraživanja virulentnosti enterohemoragičnih Esherichia coli u hrani
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Most of the genes recently found in pathogenic E. coli encode various factors which directly determine their virulence and pathotype. Two main virulence factors characteristic for enterohemorrhagic E. coli(EHEC) are ...
The influence of long term sound stress on histological structure of immune organs in broiler chickens / Uticaj dugotrajnog zvučnog stresa na histološku građu imunoloških organa kod brojlerskih pilića
(Matica srpska, Novi Sad, 2010)
The aim of this paper was to examine the effect of different duration sound stress on immune organs of broiler chickens of different age. Nine groups, with 10 chickens in each group were included in experiment. The ...
Natural antibiotic resistance genes in soil bacteria and influence of organic fertilisers on their prevalence and horizontal transfer / Geni rezistencije na antibiotike kod bakterija u zemljištu i uticaj primene organskog đubriva na njihovu prevalenciju i horzontalni transfer
(Naučni institut za veterinarstvo "Novi Sad", Novi Sad, 2016)
All natural antibiotics available to modern medicine are products of soil-dwelling bacteria and fungi. In addition, all resistance genes which are being detected in human pathogens existed in soil bacteria even before ...
Some quality parameters of functional fermented, cooked and liver sausages / Važniji parametri kvaliteta funkcionalnih fermentisanih, barenih i jetrenih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% ...
The effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere / Uticaj soljenja i mariniranja na mikrobiološki status i hemijski sastav skuše upakovane u modifikovanu atmosferu
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
The aim of our study was the effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere. For the purposes of the testing, mackerel were divided into ...
Contribution to knowledge of major quality parameters of traditional (domestic) kulen / Prilog poznavanju važnijih parametara kvaliteta tradicionalnog (domaćeg) kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional ...
Variability of albumin in blood serum as a possible reflection of evolutional influence of diluvial horses on population of native mountain horse in Serbia / Varijabilnost albumina u krvnom serumu kao odraz mogućeg evolutivnog uticaja diluvijalnih konja na populaciju domaćeg brdskog konja u Srbiji
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2013)
Native mountain horse is an autochthonous ungulata with a domicile extending to the whole mountaneous region of Serbia, south of the Sava and Danube rivers. Along with native horses of other Balkan countries it is classified ...
The influence of long term sound stress on histological structure of broiler's adrenal glands / Uticaj dugotrajnog zvučnog stresa na histološku građu nadbubrežne žlezde brojlera
(Institut za stočarstvo, Beograd, 2011)
The aim of this paper is to examine the effect of different sound stress duration on adrenal gland of broiler chickens of different age. The experiments were conducted on 90 HYBRO broiler chickens, divided into nine groups ...
Some quality parameters and nutritional value of functional fermented sausages / Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable ...
Microbiological safety and quality of salmon: Health benefits and risk
(Institute of meat hygiene and technology, Belgrade, 2016)
A total of 703 samples were tested over 1-year period. Listeria monocytogenes was isolated from 12.4% and 2.3% of fish and environmental swabs, respectively. The ratio of n-6/n-3 which is between 1:1 and 4:1, as more ...