Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Marija Jukić Grbavac"'
Autor:
Zvonko Antunović, Boro Mioč, Željka Klir Šalavardić, Ivan Širić, Valentino Držaić, Marija Jukić Grbavac, Josip Novoselec
Publikováno v:
Mljekarstvo, Vol 72, Iss 1, Pp 3-10 (2022)
The objective of this study was to research correlations between milk composition and selected blood indicators of liver function in ewes during lactation. The research was conducted with samples of milk and blood from Travnik Pramenka ewes (n = 99).
Externí odkaz:
https://doaj.org/article/f759c836df664f03a455022a9b10f63c
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 22.
Issue 6.
Volume 22.
Issue 6.
Kajmak je tradicionalni mliječni proizvod specifičnog sastava i senzoričkih svojstava, a njegova je proizvodnja zastupljena u seoskim domaćinstvima i zasniva se na tradicionalnom postupku. Tradicionalna proizvodnja kajmaka vrlo je raznolika po na
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d3576d72326ec073590c51ee35043d8
https://doi.org/10.31727/m.22.6.4
https://doi.org/10.31727/m.22.6.4
Autor:
Kristina Habschied, Helena Nadaždi, Marija Jukić Grbavac, Krešimir Mastanjević, Jozo Grbavac, Brankica Kartalović, Leona Puljić
Publikováno v:
International Journal of Environmental Research and Public Health, Vol 17, Iss 5097, p 5097 (2020)
International Journal of Environmental Research and Public Health
Volume 17
Issue 14
International Journal of Environmental Research and Public Health
Volume 17
Issue 14
Hercegovački pr&scaron
ut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of t
ut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65bcfd56f4dbac1777cd348d72a852a8
https://www.mdpi.com/1660-4601/17/14/5097
https://www.mdpi.com/1660-4601/17/14/5097
Autor:
Dragan Kovačević, Brankica Kartalović, Jozo Grbavac, Marija Jukić-Grbavac, Leona Puljić, Krešimir Mastanjević, Jelena Petrović
Publikováno v:
Archives of Veterinary Medicine, Vol 12, Iss 2 (2019)
Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina. In the period from 2016 to 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d6d8215137ab954423a528c67f5e398
https://niv.ns.ac.rs/e-avm/index.php/e-avm/article/view/64
https://niv.ns.ac.rs/e-avm/index.php/e-avm/article/view/64