Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Žugić-Petrović Tanja"'
Publikováno v:
Kragujevac Journal of Science, Vol 46, Iss 1, Pp 151-162 (2024)
This study investigates the community of coagulase-negative staphylococci (CNS) in samples of Sjenica sheep's ham from different villages across three seasons over a 120-day maturation period. The CNS group was identified into five distinct species:
Externí odkaz:
https://doaj.org/article/f2b75ee6207d4dbea28275d65e073c50
Autor:
Žugić-Petrović Tanja D., Stanisavljević Dragana M., Ilić Predrag D., Mladenović Katarina G., Muruzović Mirjana Ž., Kocić-Tanackov Sunčica D., Čomić Ljiljana R.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2018, Iss 134, Pp 65-75 (2018)
In the Western Balkans, traditional dry-cured sheep ham called Pastrma or Stelja is produced. Dry-cured sheep ham from Sjenica is produced in a very complex manner, and a prerequisite for its production is the sanitary safety of raw materials in a
Externí odkaz:
https://doaj.org/article/e378f2b885624c78ac44e5ad124353d4
Publikováno v:
Kragujevac Journal of Science, Vol 2018, Iss 40, Pp 205-216 (2018)
In this study, the effects of environmental factors (different media, temperature, pH, salt and sugar concentrations) on the planktonic growth, biofilm formation and formed biofilm of Escherichia coli KGPMF 16 and Escherichia coli KGPMF 17 were inves
Externí odkaz:
https://doaj.org/article/cb96c0a534e342dfb0d290f63c9f8ea9
Autor:
Muruzović Mirjana Ž., Mladenović Katarina G., Stefanović Olgica 0000-0003-1255, Žugić-Petrović Tanja K., Čomić Ljiljana R.
Publikováno v:
Kragujevac Journal of Science, Vol 2017, Iss 39, Pp 157-164 (2017)
Synergistic activity between water, acetone, ethanol and diethyl ether extract of Agrimonia eupatoria L. and commonly used antibiotic (ampicillin) were evaluated. Escherichia coli, Proteus mirabilis, Klebsiella pneumoniae and Pseudomonas aeruginosa w
Externí odkaz:
https://doaj.org/article/0678442e33ca4e9aa9576a3352806e41
Publikováno v:
Acta Periodica Technologica, Vol 2009, Iss 40, Pp 111-122 (2009)
In order to follow the composition and changes in lactic acid bacteria (LAB) population of rye flour sourdough that was continuously propagated by a repeated inoculation, sixty-two strains of LAB were isolated and characterized. The LAB were the only
Externí odkaz:
https://doaj.org/article/b69968adb90d4f23adef1646cfd313d5
Autor:
Lazović, Milana, Tomović, Vladimir, Vasiljević, Ivana, Kecojević, Isidora, Tomović, Mila, Martinović, Aleksandra, Žugić Petrović, Tanja, Danilović, Bojana, Vujadinović, Dragan, Tomašević, Igor, Smiljanić, Milenko, Đorđević, Vesna
Publikováno v:
Food Additives & Contaminants: Part B: Surveillance Communications; Jun2023, Vol. 16 Issue 2, p102-119, 18p
Autor:
Lazović, Milana, Tomović, Vladimir, Vasiljević, Ivana, Kecojević, Isidora, Tomović, Mila, Martinović, Aleksandra, Žugić Petrović, Tanja, Danilović, Bojana, Vujadinović, Dragan, Tomašević, Igor, Smiljanić, Milenko, Đorđević, Vesna
Publikováno v:
Food Additives & Contaminants: Part B: Surveillance Communications; Dec2022, Vol. 15 Issue 4, p283-291, 9p
Akademický článek
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Akademický článek
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