Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Danijela, Sarcevic"'
Publikováno v:
Meat Technology, Vol 59, Iss 1, Pp 54-61 (2018)
The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19th century. The second period, the 19th and the first half
Externí odkaz:
https://doaj.org/article/1bb15bf78cc64fb59bbd3e1195a38fb0
Publikováno v:
Meat Technology. 60:128-133
The aim of this study was to determine consumer attitude and quality assessment of cooked sausages in Serbia. An eleven question survey was developed on an online survey website to analyse consumer attitude and quality assessment of cooked sausages.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0b15b98f6da8c59e4ae35ff39b852d2
https://doi.org/10.18485/meattech.2019.60.2.7
https://doi.org/10.18485/meattech.2019.60.2.7
Autor:
Marija Boskovic, Svetlana Stanišić, Milka Popović, Nataša Kilibarda, Vladan Markovic, Danijela Sarcevic, Milan Z. Baltic
Publikováno v:
Meat Technology
Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has significantly increased in develope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6291472a3b771782a15bdce0df48b8c5
https://doi.org/10.18485/meattech.2018.59.1.8
https://doi.org/10.18485/meattech.2018.59.1.8
Autor:
Vule Mizdraković, Nedjeljko Karabasil, Nataša Kilibarda, Marija Kostić, Vladimir Mitić, Ivana Brdar, Danijela Sarcevic
Publikováno v:
Meat Technology
Production of meat and processing of meat products is a very significant part of the food industry. In order to secure economic growth and development, especially in the meat industry, it is very important to provide free competition for the business
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee85e61f8d36141816e7bb4b978085d2
https://doi.org/10.18485/meattech.2018.59.2.8
https://doi.org/10.18485/meattech.2018.59.2.8
Autor:
Danijela Sarcevic, Tatjana Baltić, Jelena Janjic, Milan Z. Baltic, Vesna Jankovic, Marija Starčević, Milka Popović
Publikováno v:
Meat Technology
Meat Technology, Vol 59, Iss 1, Pp 54-61 (2018)
Meat Technology, Vol 59, Iss 1, Pp 54-61 (2018)
The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, the 19 th and the first ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30ef63ef80e31bf199e726a5446517a5
https://vet-erinar.vet.bg.ac.rs/handle/123456789/1558
https://vet-erinar.vet.bg.ac.rs/handle/123456789/1558
Autor:
Danijela Sarcevic
Publikováno v:
Accounting, Finance, Sustainability, Governance & Fraud: Theory and Application ISBN: 9789811032103
In a research done with 50 randomly chosen Serbian companies, their managers have expressed their views and shared their thoughts on implementation of CSR in their working environment (in terms of social community, workforce and the environment). Aro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0862a8d8aa36595c9a37df6279e6cba
https://doi.org/10.1007/978-981-10-3212-7_11
https://doi.org/10.1007/978-981-10-3212-7_11
Publikováno v:
Procedia Food Science. 5:73-76
The goal of this study was to explore attitudes and habits of Serbian schoolchildren to consumption of fish, since this consumption is not as high as recommended in most countries. The survey was conducted on a sample of 204 children from 7 to 18 yea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fdcc5a0d27e3ae7452678c319f00a9d
https://doi.org/10.1016/j.profoo.2015.09.018
https://doi.org/10.1016/j.profoo.2015.09.018
Publikováno v:
59th International Meat Industry Conference (MEATCON2017)
The goal of this study was to explore attitudes and habits of Serbian preschool and school children in consumption of meat products, milk and milk products, eggs and egg products and honey and bee products. The survey was conducted on a sample of 227
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::075f35f21946ee5b18b593997c51f391
https://vet-erinar.vet.bg.ac.rs/bitstream/id/512/1548.pdf
https://vet-erinar.vet.bg.ac.rs/bitstream/id/512/1548.pdf
Publikováno v:
Tehnologija mesa (2014) 55(2):162-168
Increased use of processed food s, rapid urbanization and lifestyle changes have changed the eating habits of people. In everyday life, the use of high-energy foods rich in saturated fat, trans fat, sugar and sodium chloride (salt) becomes dominant.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ccc29f32f02dd246c1623791c0830697
https://doi.org/10.5937/tehmesa1402162s
https://doi.org/10.5937/tehmesa1402162s
Autor:
Milan Ž. Baltić, Slaven Grbić, Marija Starčević, Jelena Janjic, Danijela Sarcevic, Milka Popović, Adriana Radosavac
Publikováno v:
60th International Meat Industry Conference (MEATCON2019)
The aim of this study was to examine the actual procedures with food in households and consumer attitudes about food waste. The survey was conducted in 83 households in Belgrade, Serbia. All participants were interviewed using a standardized question
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8ac1df211c589cc308dead2d40cadb2
https://doi.org/10.1088/1755-1315/333/1/012039
https://doi.org/10.1088/1755-1315/333/1/012039