Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Davor Levanić"'
Autor:
Natalija URŠULIN-TRSTENJAK, Davor LEVANIĆ, Ljiljana PRIMORAC, Jasna BOŠNIR, Nada VAHČIĆ, Goran ŠARIĆ
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 2, Pp 156-164 (2015)
The proportions of twelve minerals were determined in 200 samples of the black locust honey from five Croatian regions during two seasons. The average proportions were dominated by that of K (205.57-428.05 mg/kg), followed by Ca (33.53-329.00 mg/kg)
Externí odkaz:
https://doaj.org/article/44afc39782a7441e9e51f55446a42c85
Autor:
Natalija Uršulin-Trstenjak, Dinko Puntarić, Davor Levanić, Vlatka Gvozdić, Željka Pavlek, Ada Puntarić, Eda Puntarić, Ida Puntarić, Domagoj Vidosavljević, Dario Lasić, Marina Vidosavljević
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
The aim of the study was to investigate health safety and quality of the Croatian acacia honey, the selected elements in the soil, and whether multivariate methods can provide identification of the origin of honey. The study included 200 acacia honey
Externí odkaz:
https://doaj.org/article/9f277a516e804f3692040b0403cf70a7
Publikováno v:
Journal of Applied Health Sciences. 3:51-60
Consumers are becoming more aware of consumption of honey - the food with properties beneficial for health. In accordance with The European Union Council Directive Relating to Honey, as well as with the current legislation in the Republic of Croatia,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52d786b6ee434fbe2b6c411ea58b3ffb
https://doi.org/10.24141/1/3/1/6
https://doi.org/10.24141/1/3/1/6
Autor:
Ada Puntarić, Domagoj Vidosavljević, Natalija Uršulin-Trstenjak, Davor Levanić, Željka Pavlek, Eda Puntarić, Marina Vidosavljević, Dario Lasić, Vlatka Gvozdić, Ida Puntarić, Dinko Puntarić
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
The aim of the study was to investigate health safety and quality of the Croatian acacia honey, the selected elements in the soil, and whether multivariate methods can provide identification of the origin of honey. The study included 200 acacia honey
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e1d1efcacce00f11cf9793f3a141313
https://doi.org/10.1155/2017/8538693
https://doi.org/10.1155/2017/8538693
Autor:
Davor Levanić, Goran Šarić, Ljiljana Primorac, Natalija Uršulin-Trstenjak, Nada Vahčić, Jasna Bošnir
Publikováno v:
Czech Journal of Food Sciences. 33:156-164
Ursulin-Trstenjak N., Levanic D., Primorac L., Bosnir J., Vahcic N., Saric G. (2015): Mineral profile of Croatian honey and differences due to its geographical origin. Czech J. Food Sci., 33: 156–164. The proportions of twelve minerals were determi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85708eb91acf4517e625fc73a10a7e03
https://doi.org/10.17221/502/2014-cjfs
https://doi.org/10.17221/502/2014-cjfs
Publikováno v:
Journal of Applied Health Sciences = Časopis za primijenjene zdravstvene znanosti
Volume 3
Issue 1
Volume 3
Issue 1
Consumers are becoming more aware of consumption of honey – the food with properties beneficial for health. In accordance with The European Union Council Directive Relating to Honey, as well as with the current legislation in the Republic of Croati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::14ab41199a3ec682d47e1f67f67aeeb5
https://hrcak.srce.hr/183317
https://hrcak.srce.hr/183317
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 19.
Issue 3.
Volume 19.
Issue 3.
Primjena halal norme HRN BAS 1049:2010 u proizvodnji sudžuka uvjetovana je implementiranim HACCP sustavom te certificiranjem od strane Centra za certificiranje halal kvalitete. U radu su prikazani zahtjevi halal norme u proizvodnji sudžuka od nabav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e67c581353ff68c5e28e6de2b672cb72
https://hrcak.srce.hr/183110
https://hrcak.srce.hr/183110
Autor:
Doc. Natalija Uršulin-Trstenjak, Davor Levanić, dipl.inf., Mr. spec. Saša Šušnić, Mr. sc. Vesna Šušnić
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume XVIII
Issue 4
Volume XVIII
Issue 4
Sustav upravljanja sigurnošću hranom i kvalitetom procesa i proizvoda – FSSC sustav prihvaćen je od strane Globalne inicijative za sigurnost hrane (Global Food Safety Initiative - GFSI). Objedinjuje zahtjeve norme ISO 22000:2005 Sustavi upravlja
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::b7683149188c649c8756e2b7e0a123b7
https://hrcak.srce.hr/162710
https://hrcak.srce.hr/162710
Publikováno v:
Tehnički glasnik
Volume 8
Issue 2
Volume 8
Issue 2
In order to ensure a systematic and continuous monitoring of CPs and CCPs of the HACCP system in the hospitality sector – which ensures food safety – it is possible to provide support using information technology. In the case of a large number of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::e17d3a35508413f8f96cc0e9ba4e6fc8
https://hrcak.srce.hr/file/184404
https://hrcak.srce.hr/file/184404
Autor:
Davor Levanić, Lana Križarić
Publikováno v:
Tehnički glasnik
Volume 7
Issue 3
Volume 7
Issue 3
The contemporary era of modern technologies has allowed for distance learning or e-learning supported by suitable systems. E-learning systems are subjected to threats and attacks, just as other IT systems. In order to design a safer system less subje
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::34f13191e61760b8c35a3421d28032ef
https://hrcak.srce.hr/file/161439
https://hrcak.srce.hr/file/161439