Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Elena Joshevska"'
Publikováno v:
Food and Environment Safety, Vol 17, Iss 2, Pp 252-260 (2018)
The aim of the research was to determine the differences in slaughter characteristics, weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and conventional system. The study included 120 lambs, 60 of which were bre
Externí odkaz:
https://doaj.org/article/6be1f82e55e5454c8cd376eecde81ad3
Publikováno v:
AIP Conference Proceedings; 2023, Vol. 2889 Issue 1, p1-14, 14p
Publikováno v:
International Journal of Research -GRANTHAALAYAH. 9:32-37
The main purpose of this research was to determine the dynamic of total nitrogen matter and protein changes during ripening period of three kinds of indigenous Bieno cheese (A, B and C) in the region of Mariovo. The three kinds of Bieno cheese were p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9812810a7a7c7407c6258e2e9377e89b
https://doi.org/10.29121/granthaalayah.v9.i2.2021.3289
https://doi.org/10.29121/granthaalayah.v9.i2.2021.3289
Autor:
Borche Makarijoski, Gordana Dimitrovska, Vesna K. Hristova, Elena Joshevska, Mahmoud A. Abdelaziz Mahmoud, Syed Khalid Mustafa, M. Ayaz Ahmad
Publikováno v:
Asian Journal of Chemistry. 33:2989-2992
The present work is focussed to determine the Macedonian white brined cheese’s free amino acid profile. Four variants of the Macedonian white brined cheese to analyze and determine free amino acid concentration; cheese samples define the Macedonian
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::733c731d9499196fd66f9b313308ec69
https://doi.org/10.14233/ajchem.2021.23359
https://doi.org/10.14233/ajchem.2021.23359
Publikováno v:
Knowledge International Journal. 34:667-671
Slaughter technology has changed dramatically over the past 30 years. Methods of handling the alive animal immediately prior to slaughter, methods of stunning, killing, early postmortem handling, and carcass treatment have all seen technological adva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0a1b8d7e227e80a5d7b2f3a28577b54
https://doi.org/10.35120/kij3403667r
https://doi.org/10.35120/kij3403667r
Publikováno v:
Knowledge International Journal. 34:663-666
The paper presents the results of studies done regarding the changes in the filling mass and pH in durable sausages (Kulen and Tea sausages) during ripening. The changes in the mass and pH of Kulen and Tea sausages during ripening were monitored ever
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc2e3326a01377f6f3fdc10ee041d308
https://doi.org/10.35120/kij3403663e
https://doi.org/10.35120/kij3403663e
Autor:
Zlatko Sovreski, Katerina Bojkovska, Elena Joshevska, Mila Ara Arapceska, Vangelica Jovanovska, Katerina Jovanov Jovanovska, Gordana Dimitrovska
Publikováno v:
Banat's Journal of Biotechnology. :12-17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d57d31a564d353d5db255eb95109b8cd
https://doi.org/10.7904/2068-4738-viii(15)-12
https://doi.org/10.7904/2068-4738-viii(15)-12
Publikováno v:
Macedonian Journal of Animal Science. 7:67-73
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::240180908144f89761d8be03f74856bb
https://doi.org/10.54865/mjas1771-2067k
https://doi.org/10.54865/mjas1771-2067k
The effect of addition of ground goji berry fruits (GGBF) in different concentrations on the heat treatment weight loss, proximate composition, fatty acid profile and sensory characteristics of semi-durable bacon-folk sausage was determined. Four sam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ee78c98d52644f528316b2e99746c3b
https://doi.org/10.7546/crabs.2019.02.18
https://doi.org/10.7546/crabs.2019.02.18
Autor:
Monika Angeloska-Dichovska, Nikolche Jankulovski, Elena Joshevska, T. Petkovska Mirchevska, T. Petkovska, Katerina Bojkovska
Publikováno v:
Banat's Journal of Biotechnology. :49-60
The main goal of this paper is to identify challenges and perspectives for application of sustainable marketing in order to increase demand and consumption of organic dairy products, i.e. to gain insight in consumers’ preferences, motives, attitude
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2376866a20da6ce97b750a8e4e00d011
https://doi.org/10.7904/2068-4738-vii(13)-49
https://doi.org/10.7904/2068-4738-vii(13)-49