Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Matekalo-Sverak Vesna"'
Autor:
Petronijević Radivoj B., Matekalo-Sverak Vesna F., Spirić Aurelija T., Vuković Ilija K., Babić Jelena A., Milijašević Milan P., Trbović Dejana K.
Publikováno v:
Hemijska Industrija, Vol 68, Iss 6, Pp 781-791 (2014)
The aim of this research was to develop a novel colorimetric method based on mathematical models, by multiple linear regression (MLR), from the CIE L*a*b* measurements and data of the HPLC determination of food colorants. Calibration set of 10 produc
Externí odkaz:
https://doaj.org/article/f460c6a87a58418d8fcfba2fd81be88a
Autor:
Petrović Jelena, Pušić Ivan, Apić Jelena, Milanov Dubravka, Grgić Živoslav, Đorđević Vesna, Matekalo-Sverak Vesna
Publikováno v:
Veterinarski Glasnik, Vol 66, Iss 3-4, Pp 175-183 (2012)
Trichinosis is a parasitic zoonosis that is caused by parasitic larvae of the genus Trichinella. Serbia is among the countries in which T. spiralis is present, in addition to domestic animals, also in synanthropic and sylvatic animals. This paper
Externí odkaz:
https://doaj.org/article/f825e9d58be14fee910c3b3db113ec71
Autor:
Milićević Dragan R., Jovanović Milijan, Matekalo-Sverak Vesna F., Radičević Tatjana, Petrović Milan M., Vuković Dubravka Ž.
Publikováno v:
Archive of Oncology, Vol 19, Iss 1-2, Pp 23-27 (2011)
Background: Toxicological investigations of tissues of normally slaughtered chickens were carried out to provide preliminary evaluation of the incidence of OTA in chicken tissues (n=90). Majority of tissue samples were not found to contain measurable
Externí odkaz:
https://doaj.org/article/d173191cf1f64fe9b101dd06e101292d
Autor:
Jankovic, Vesna, Matekalo-Sverak, Vesna, Lakicevic, Brankica, Spiric, Danka, Petronijevic, Radivoj
Publikováno v:
In Procedia Food Science 2015 5:121-124
Autor:
Spiric, Aurelija, Trbovic, Dejana, Vranic, Danijela, Djinovic, Jasna, Petronijevic, Radivoj, Matekalo-Sverak, Vesna
Publikováno v:
In Analytica Chimica Acta 2010 672(1):66-71
Autor:
Saičić, Snežana1 (AUTHOR), Matekalo-Sverak, Vesna1 (AUTHOR), Nenadović, Snežana2 (AUTHOR), Kljajević, Ljiljana2 (AUTHOR) ljiljana@vinca.rs
Publikováno v:
International Journal of Food Properties. Nov/Dec2013, Vol. 16 Issue 6, p1191-1199. 9p. 2 Charts, 2 Graphs.
Autor:
Parunović, Nenad, Petrović, Milica, Matekalo-Sverak, Vesna F., Radojković, Dragan D., Radović, Čedomir
Publikováno v:
Journal of Food Processing and Preservation
In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::084ee303abef6791d4c491e641db5921
http://aspace.agrif.bg.ac.rs/handle/123456789/3433
http://aspace.agrif.bg.ac.rs/handle/123456789/3433
Autor:
Parunović, Nenad, Petrović, M., Matekalo-Sverak, Vesna F., Radović, Čedomir, Stanišić, Nikola
Publikováno v:
South African Journal of Animal Science, Volume: 43, Issue: 2, Pages: 123-136, Published: 2013
South African Journal of Animal Science; Vol 43, No 2 (2013); 123-136
South African Journal of Animal Science
South African Journal of Animal Science; Vol 43, No 2 (2013); 123-136
South African Journal of Animal Science
The aim of this study was to examine carcass properties and variability in chemical content and fatty acid composition in the musculus longissimus lumborum et thoracis (MLLT) of different genotypes of pigs. Of 36 male castrated animals used in the tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::14593ebc42f079048788fc7edbfd8c13
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S0375-15892013000200002&lng=en&tlng=en
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S0375-15892013000200002&lng=en&tlng=en
Autor:
Okanović, Đorđe G., Ćirković, Miroslav A., Novakov, Nikolina J., Ljubojević, Dragana B., Karan, Dragica D., Matekalo-Sverak, Vesna F., Mašić, Zoran S.
Publikováno v:
Food and Feed Research (2013) 40(2):53-58
Fish meat and fish products are valuable source of nutrients of great importance for diverse and healthy nutrition. The optimal ratio of protein, fat, carbohydrates, minerals and vitamins contribute to high nutritive value offish meat. Recommendation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scindeksserb::ab249ab4cb84a654ac2fe3c6b31d7c1e
http://scindeks.ceon.rs/article.aspx?artid=2217-53691302053O
http://scindeks.ceon.rs/article.aspx?artid=2217-53691302053O
Autor:
Lilić, Slobodan, Matekalo-Sverak, Vesna, Vranić, Danijela, Saičić, Snežana, Okanović, Đorđe, Pejkovski, Zlatko
Publikováno v:
Tehnologija mesa (2011) 52(2):217-224
Preservation of meat using kitchen salt is as old as human society. Use of salt made meat sustainable for longer period of time, regardless of the season and enabled its transportation to greater distances. In addition to the preservation effect on d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scindeksserb::dc420a114286e6a5d7a852e065cb5ce1
http://scindeks.ceon.rs/article.aspx?artid=0494-98461102217L
http://scindeks.ceon.rs/article.aspx?artid=0494-98461102217L