Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Jelena Babic Milijasevic"'
Autor:
Milan Milijasevic, Slavica Veskovic-Moracanin, Jelena Babic Milijasevic, Jelena Petrovic, Ivan Nastasijevic
Publikováno v:
Foods, Vol 13, Iss 15, p 2448 (2024)
The application of antimicrobials in aquaculture primarily aims to prevent and treat bacterial infections in fish, but their inappropriate use may result in the emergence of zoonotic antibiotic-resistant bacteria and the subsequent transmission of re
Externí odkaz:
https://doaj.org/article/4abe0ab1f433429581e7dae5b7de2e9a
Autor:
Caba Siladji, Vesna Djordjevic, Jelena Babic Milijasevic, Volker Heinz, Nino Terjung, Weizheng Sun, Igor Tomasevic
Publikováno v:
Foods, Vol 13, Iss 6, p 826 (2024)
Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve
Externí odkaz:
https://doaj.org/article/2e17a76ca3074744b08c86e42fc6fe64
Autor:
Jelena Babic Milijasevic, Milan Milijasevic, Slobodan Lilic, Jasna Djinovic-Stojanovic, Ivan Nastasijevic, Tamara Geric
Publikováno v:
Foods, Vol 12, Iss 16, p 3015 (2023)
The quality changes of gutted rainbow trout in vacuum packaging (VP) and modified atmosphere packaging (MAP) with 40% CO2 + 60% N2 (MAP1), 60% CO2 + 40% N2 (MAP2), and 90% CO2 + 10% N2 (MAP3) were evaluated. The samples were stored at 3 ± 0.5 °C, a
Externí odkaz:
https://doaj.org/article/11d4092d8ca749f88d2b7b4129f4f9c2
Autor:
Ivan Nastasijevic, Milica Glisic, Milan Milijasevic, Sasa Jankovic, Radmila Mitrovic, Jelena Babic Milijasevic, Marija Boskovic Cabrol
Publikováno v:
Animals, Vol 12, Iss 23, p 3382 (2022)
The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and
Externí odkaz:
https://doaj.org/article/35b524f9c15f4a84985d11facb4bfe0e
Autor:
Branka Borović, Danijela Vranić, Tatjana Baltić, Jelena Jovanović, Slobodan Lilic, Jelena Babic-Milijasevic, Tamara Geric
Publikováno v:
Meat Technology. 62:33-40
Salt (sodium chloride) was the first and the best recognised food preservative, particularly for meat. The World Health Organization strongly recommends a reduction in sodium intake in adults to less than 2 g/day sodium (5 g/day salt) to reduce blood
Autor:
Milan Milijašević, Jasna Djinovic-Stojanovic, Slobodan Lilic, Jelena Jovanović, Aleksandra Nikolic, Branka Borović, Jelena Babic-Milijasevic
Publikováno v:
Biotechnology in Animal Husbandry (2021) 37(3):213-222
Biotechnology in Animal Husbandry, Vol 37, Iss 3, Pp 213-222 (2021)
Biotechnology in Animal Husbandry, Vol 37, Iss 3, Pp 213-222 (2021)
The aim of this research was to monitor changes of selected sensory properties and instrumental colour parameters (L*, a*, b*) of vacuum-packaged cold-smoked common carp (Cyprinus carpio) and cold-smoked bighead carp (Hypophthalmichthys nobilis) fill
Autor:
Jasna Đinović Stojanović, Jelena Babic Milijasevic, Milan Milijašević, Slobodan Lilić, Vladimir Koricanac, Danijela Vranić
Publikováno v:
Czech Journal of Food Sciences. 36:221-226
Autor:
Jasna Đinović-Stojanović, Lato Pezo, Dubravka Relić, Aleksandar Popović, Danijela Vranić, Jelena Babic-Milijasevic
Publikováno v:
Arhiv za higijenu rada i toksikologiju
Volume 69
Issue 1
Volume 69
Issue 1
The aim of this study was to determine the levels of Zn, Cu, and Fe in three canned fish species marketed Serbia to see if they meet recommended daily intake requirements or exceed safety limits. We collected a total of 207 samples of canned tuna, sa
Autor:
Danijela Vranić, Slobodan Lilic, Jelena Babic Milijasevic, Branka Borović, Brankica Lakicevic, Branko Velebit, Aleksandra Nikolic
Publikováno v:
Meat Technology. 59:110-113
The goal of this study was to investigate the influence of reducing sodium chloride content in pork stew by partial replacement of sodium chloride with potassium chloride or ammonium chloride, with a target to achieve optimal salty taste. The trial c
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 854:012052
The goal of this paper was to examine the slaughter characteristics of meat from Hybro G+ provenance broilers. Characteristics studied were dressing percentage, breast, leg (thigh and drumstick) and abdominal fat in chilled carcass, and percentage of