Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Drago Sando"'
Autor:
Jelena Ciric, Drago Sando, Danka Spiric, Jelena Janjic, Marija Boskovic, Milica Glisic, Milan Z Baltic
Publikováno v:
Meat Technology, Vol 59, Iss 1, Pp 46-53 (2018)
This study evaluated the quality of 78 honeys of six different floral types (Acacia, sage [Salvia officinalis L.], linden, chestnut, honeydew and blossom), mainly from Bosnia and Herzegovina. Reducing sugars, sucrose content, moisture, hydroxymethylf
Externí odkaz:
https://doaj.org/article/cf3cb42f6493405e99f0b33c4047762e
Autor:
Marija Boskovic, Drago Sando, Milica Glisic, Jelena Janjic, Jelena Ciric, Danka Spirić, Milan Z. Baltic
Publikováno v:
Meat Technology
Meat Technology, Vol 59, Iss 1, Pp 46-53 (2018)
Meat Technology, Vol 59, Iss 1, Pp 46-53 (2018)
This study evaluated the quality of 78 honeys of six different floral types (Acacia, sage [Salvia officinalis L.], linden, chestnut, honeydew and blossom), mainly from Bosnia and Herzegovina. Reducing sugars, sucrose content, moisture, hydroxy-methyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca8d9a8eee2bf3e11d3b5a0cdd8c0eab
https://vet-erinar.vet.bg.ac.rs/handle/123456789/1559
https://vet-erinar.vet.bg.ac.rs/handle/123456789/1559
Publikováno v:
Quality of Life (Banja Luka) - APEIRON. 8
Snails are used in human nutrition daily in some regions of the world. The acceptability of snail meat affected by many different factors (habits, customs, etc.) but the most important is way of preparing. This paper describes sensory attributes of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a01e2314b8ce02a92dd742b936c6910
https://doi.org/10.7251/qol1303062s
https://doi.org/10.7251/qol1303062s
Publikováno v:
Quality of Life (Banja Luka) - APEIRON. 6
Snail meat is used daily in the human diet. Snails are used in human nutrition daily in some regions of the world. According to measurable attributes of proteins and lipids quality, snails fall into the middle category of this source of nutrients. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0a98feddc4d9870daddd7ec105ee915
https://doi.org/10.7251/qol1203055s
https://doi.org/10.7251/qol1203055s