Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Mersiha Alkić"'
Autor:
Tarik Dizdarević, Svijetlana Sakić-Dizdarević, Davide Porcellato, Zlatan Sarić, Mersiha Alkić-Subašić, Roger K. Abrahamsen, Judith A. Narvhus
Publikováno v:
Fermentation, Vol 9, Iss 12, p 1006 (2023)
Traditional dairy products, especially cheeses, represent part of the cultural food heritage of many countries. In addition, these cheeses constitute microbiological “reservoirs”, of which many have been lost due to the introduction of the pasteu
Externí odkaz:
https://doaj.org/article/5f909df4a5a84f25b3f12bd008f02b42
Autor:
Mersiha Alkić-Subašić, Josip Jurković, Jasmina Tahmaz, Tarik Dizdarević, Nermina Đulančić, Aleksandra Martinović, Ibrahim Mehmeti, Zlatan Sarić, Judith Narvhus, Roger Abrahamsen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a28892f9524eb2365e23cfa1724ffd35
https://doi.org/10.1007/978-3-031-04797-8_27
https://doi.org/10.1007/978-3-031-04797-8_27
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 24.
Issue 2.
Volume 24.
Issue 2.
S ciljem zaštite tradicionalne „Visočke pečene janjetine“ oznakom geografskog porijekla pro-vedena su istraživanja na nacionalnom nivou. Po prvi put je detaljno praćen cjelokupni tehnološki po-stupak proizvodnje, od faze iskrvarenja životi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c3156da4e9a8f62a717902c2a37ac6e
https://hrcak.srce.hr/file/403682
https://hrcak.srce.hr/file/403682
Autor:
Jasmina Tahmaz, Munevera Begić, Sanja Oručević Žuljević, Vahdeta Mehmedović, Mersiha Alkić-Subašić, Josip Jurković, Nermina Djulanćić
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96c70792378a5146af3642bb1bf2f16a
https://doi.org/10.1007/978-3-031-04797-8_2
https://doi.org/10.1007/978-3-031-04797-8_2
Autor:
Andrea Osimani, Luca Simone Cocolin, Zlatan Sarić, Riccardo Sabbatini, Vesna Milanović, Mersiha Alkić-Subašić, Cristiana Garofalo, M. Blesic, Francesca Clementi, Ilario Ferrocino, Stefano Tavoletti, Lucia Aquilanti, Marina Pasquini, Anna Reale, Raffaele Coppola, Floriana Boscaino, Maria Federica Trombetta
Publikováno v:
Food research international 137 (2020). doi:10.1016/j.foodres.2020.109369
info:cnr-pdr/source/autori:Garofalo C.; Ferrocino I.; Reale A.; Sabbatini R.; Milanovic V.; Alkic-Subasic M.; Boscaino F.; Aquilanti L.; Pasquini M.; Trombetta M.F.; Tavoletti S.; Coppola R.; Cocolin L.; Blesic M.; Saric Z.; Clementi F.; Osimani A./titolo:Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile/doi:10.1016%2Fj.foodres.2020.109369/rivista:Food research international/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume:137
info:cnr-pdr/source/autori:Garofalo C.; Ferrocino I.; Reale A.; Sabbatini R.; Milanovic V.; Alkic-Subasic M.; Boscaino F.; Aquilanti L.; Pasquini M.; Trombetta M.F.; Tavoletti S.; Coppola R.; Cocolin L.; Blesic M.; Saric Z.; Clementi F.; Osimani A./titolo:Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile/doi:10.1016%2Fj.foodres.2020.109369/rivista:Food research international/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume:137
Kefir is a well-known health-promoting beverage that can be produced by using kefir grains (traditional method) or by using natural starter cultures from kefir (backslopping method). The aim of this study was to elucidate the microbial dynamics and v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ce70eab0cec4f44a8e9497fd3b78555
http://hdl.handle.net/2318/1740613
http://hdl.handle.net/2318/1740613
Autor:
Mersiha Alkić, Milan Kojic, Sanja Mihajlovic, Maja Tolinacki, Josip Čolo, Dusanka Popovic, Amarela Terzic-Vidojevic
Publikováno v:
Genetika, Vol 47, Iss 3, Pp 819-832 (2015)
Bosnian sudžuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6890a6eab09978bf49d1da17d0384c5a
http://www.doiserbia.nb.rs/img/doi/0534-0012/2015/0534-00121503819C.pdf
http://www.doiserbia.nb.rs/img/doi/0534-0012/2015/0534-00121503819C.pdf
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume XVII
Issue 3
Volume XVII
Issue 3
Cilj ovoga rada je bio ispitati utjecaj perioda čuvanja od 60 dana na fizikalno-hemijska i senzorna svojstva „Vlašićke“ kobasice. Uzorci kobasica su čuvani u hladnjaku na temperaturi do 4°C i relativnoj vlažnosti zraka do 75%. Analize fizik
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::4a03e2b246209eae7cb68b314ed67c32
https://hrcak.srce.hr/file/208072
https://hrcak.srce.hr/file/208072