Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Helga Medić"'
Autor:
Andrea GROSS - BOŠKOVIĆ, Helga MEDIĆ, Jelka PLEADIN, Zlatko JANJEČIĆ, Marcela ŠPERANDA, Andrijana REBEKIĆ, Manuela KOŠEVIĆ, Dalida GALOVIĆ, Vladimir MARGETA, Žarko RADIŠIĆ, Ivica BOŠKOVIĆ, Jasenka PETRIĆ
Publikováno v:
Journal of Central European Agriculture, Vol 25, Iss 1, Pp 55-69 (2024)
Current knowledge concerning the possible use and impact of replacing the soybean proteins with those derived from a defatted black soldier fly (Hermetia illucens, HI) meal while feeding chickens to produce the meat for human consumption is very limi
Externí odkaz:
https://doaj.org/article/bcc25e60b7de414d8bd2ba3c45387232
Autor:
Kristijan Tomljanović, Marijan Grubešić, Helga Medić, Hubert Potočnik, Tomislav Topolovčan, Nikolina Kelava Ugarković, Nives Marušić Radovčić
Publikováno v:
Foods, Vol 11, Iss 9, p 1275 (2022)
The specifics of meat production from free-ranging animals include the killing of animals in the wild with firearms. This type of uncontrolled killing sometimes leads to the phenomenon that the game does not die immediately but after a certain time f
Externí odkaz:
https://doaj.org/article/717363fb11054e72b3b97a7256172f12
Publikováno v:
Foods, Vol 10, Iss 6, p 1228 (2021)
The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physicochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the manufacturing of smoked dry-cured ham was investigated. A total of fif
Externí odkaz:
https://doaj.org/article/2e09965353fc4315954288b08848b2bc
Autor:
Tibor Janči, Danijel Kanski, Marina Dulić, Nives Marušić, Helga Medić, Tomislav Petrak, Sanja Vidaček
Publikováno v:
Croatian Journal of Fisheries, Vol 71, Iss 2, Pp 58-64 (2013)
The aim of this study was to determine the chemical composition of fresh and cold smoked rainbow trout fillets (Oncorhynchus mykiss) farmed in the Adriatic sea by measuring water, fat, protein, salt and ash content, fatty acid profile with an emphasi
Externí odkaz:
https://doaj.org/article/949e1b6438264b22bc07e8d80d9082fc
Publikováno v:
Poljoprivreda, Vol 17, Iss 2, Pp 28-32 (2011)
Carnosine is a dipeptide with antioxidative effects in broiler muscles. Its anti-ageing effect has also been determined recently, which is especially important for human health and vitality preservation. The research investigated concentration of car
Externí odkaz:
https://doaj.org/article/223737bfa8194d2999a1c84cdd99234e
Publikováno v:
Croatian Journal of Fisheries, Vol 69, Iss 2, Pp 39-50 (2011)
The aim was to examine the electrical characteristics of rainbow trout (Oncorhynchus mykiss) fillets subjected to different freezing methods. Resistance (R) and reactance (X) were measured in the range from 1 Hz to 1MHz on 100 samples and recorded da
Externí odkaz:
https://doaj.org/article/a193ad45a8e54e6fa02292d1191eac7c
Publikováno v:
Poljoprivreda, Vol 16, Iss 1, Pp 62-66 (2010)
The aim of this study was to determine content of nutrients and carnosine concentration in thighs (dark meat) of chickens of the Ross 308 provenance with respect to chicken gender. Amount of carnosine is determined by the HPLC device. Thigh muscle ti
Externí odkaz:
https://doaj.org/article/bd5c98508e91415c8aa63f8c745af514
Publikováno v:
Croatian Journal of Fisheries, Vol 68, Iss 1, Pp 19-25 (2010)
Growth rate of mussels depends on ecological factors but largely on the amount of food. Food must be of adequate composition and amount. Other responsible factors are temperature and salinity. Growth of mussels is increased if there is inflow of fres
Externí odkaz:
https://doaj.org/article/1c0507ec8da6484d8ee80fd00ce4cf89
Autor:
Helga Medić, Sanja Kolarić, Jelena Đugum, Tomislav Petrak, Karmen Botka-Petrak, Miljenko Konjačić, Sanja Vidaček, Marina Krvavica
Publikováno v:
Italian Journal of Animal Science, Vol 7, Iss 3, Pp 373-382 (2010)
In order to find out the effect on physical-chemical profile of Istrian dry-cured ham with particular regard to the appearance of white crystals in the muscles, raw salted legs were desalted by soaking the legs in cold water for 24 hours. The 20 raw
Externí odkaz:
https://doaj.org/article/0787fc28a8c04843b41dc38a980f7582
Publikováno v:
Croatian Journal of Fisheries, Vol 67, Iss 3, Pp 91-99 (2009)
Condition index is a factor that can show of some area for shellfish cultivation. Analysis of the condition index from various sites may show importance of these sites for cultivation and shellfish during the year. By monitoring the condition index i
Externí odkaz:
https://doaj.org/article/fcc8b5d10ed043489350cdb1667af2bb