Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Memiši Nurgin"'
Autor:
Aleksic, Biljana, Djekic, Ilija, Miocinovic, Jelena, Miloradovic, Zorana, Memisi, Nurgin, Smigic, Nada
Publikováno v:
In Food Control August 2022 138
Autor:
Ilić, Nebojša, Belović, Miona, Memiši, Nurgin, Pestorić, Mladenka, Škrobot, Dubravka, Pezo, Lato, Jevtić-Mučibabić, Rada, Sanz, Yolanda, Brouzes, Jerome
Publikováno v:
Foods; Oct2024, Vol. 13 Issue 19, p3021, 17p
Publikováno v:
Acta Agriculturae Serbica, Vol 25, Iss 49, Pp 71-76 (2020)
The pandemic caused by the coronavirus (SARS-CoV-2) spread to Serbia in March 2020, causing a large-scale outbreak of infection in humans and more than 200 human deaths in two months. Although data on the epidemiology, virology, clinical features, tr
Externí odkaz:
https://doaj.org/article/56e16011ba8344d69541394d68965f81
Autor:
Memisi, Nurgin, Moracanin, Slavica Veskovic, Milijasevic, Milan, Babic, Jelena, Djukic, Dragutin
Publikováno v:
In Procedia Food Science 2015 5:184-186
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 271-283 (2014)
Lactic acid bacteria (LAB) have an essential role in the production of fermented products. With their metabolic activity, they influence the ripening processes - leading to desired sensory qualities while at the same time inhibiting the growth of
Externí odkaz:
https://doaj.org/article/420501099a58401caeb100994a2ec105
Autor:
Memiši Nurgin R., Vesković-Moračanin Slavica M., Škrinjar Marija M., Iličić Mirela D., Ač Mira Đ.
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 55-66 (2014)
An experiment was designed to monitor the durability of certain dairy products stored at proper temperatures (8°C) and elevated temperatures (14°C) within their shelf life. Samples of fermented milk products were tested during 25 days, samples o
Externí odkaz:
https://doaj.org/article/b89151429f5a4225b32b1f36bc3b6977
Publikováno v:
Veterinarski Glasnik, Vol 66, Iss 1-2, Pp 123-141 (2012)
This work presents the results of investigations of the effects of hygienesanitary measures at critical points in the technological process of butter production on its quality and microbiological safety. With this object in mind, hygiene safety wa
Externí odkaz:
https://doaj.org/article/fed79a10048b4377b89b2eb80b29b179
Publikováno v:
Meat Technology; 2020, Vol. 61 Issue 2, p161-173, 13p
Publikováno v:
Acta Agriculturae Serbica; 2020, Vol. 25 Issue 49, p71-76, 6p
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