Zobrazeno 1 - 10
of 110
pro vyhledávání: '"Mikuš, Tomislav"'
Autor:
Nenadović Katarina, Čobanović Nikola, Vučinić Marijana, Bugarski Dejan, Mikuš Tomislav, Voslarova Eva, Zupan-Šemrov Manja, Kjosevski Miroslav, Karabasil Neđeljko
Publikováno v:
Veterinarski Glasnik, Vol 75, Iss 2, Pp 189-201 (2021)
Recently, in many parts of the world, greater importance has been given to lamb meat as well as to the intensive production of lamb and sheep, due to demand for this type of meat at affordable prices. In Serbia, similar to most European countries, th
Externí odkaz:
https://doaj.org/article/c21ff908eec548e6873e88fc7164bb45
Autor:
Ostović Mario, Mikuš Tomislav, Sušić Velimir, Matković Kristina, Pavičić Željko, Mesić Željka
Publikováno v:
Veterinarski Glasnik, Vol 75, Iss 2, Pp 202-210 (2021)
Research into the veterinary perception of animal welfare is becoming ever more relevant. Following previous studies on Croatian veterinary students’ attitudes and opinions towards farm animal and pet welfare, the present study assessed their attit
Externí odkaz:
https://doaj.org/article/64dd16c1de6146c7823575ad671294d2
Publikováno v:
MESO; may/jun2024, Vol. 26 Issue 3, p234-240, 7p
Autor:
Abbas, Ouissam, Zadravec, Manuela, Baeten, Vincent, Mikuš, Tomislav, Lešić, Tina, Vulić, Ana, Prpić, Jelena, Jemeršić, Lorena, Pleadin, Jelka
Publikováno v:
In Food Chemistry 25 April 2018 246:6-17
Publikováno v:
The Open Agriculture Journal. 17
Background: In most countries, the microbiological quality of complete feed mixtures, grains, silages and hay is sadly a much-underrated aspect of official feed control. Monitoring the microbiological quality of feeds downgrades any of the poor quali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e44205a9f4cad0e76c246dc01f1a692b
https://doi.org/10.2174/18743315-v17-e230418-2022-66
https://doi.org/10.2174/18743315-v17-e230418-2022-66
Akademický článek
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Autor:
Shek Vugrovečki, Ana, Popović, Maja, Cvrtila, Željka, Kardum, Matko, Kiš, Goran, Kozačinski, Lidija, Mikuš, Tomislav, Milinković Tur, Suzana, Vidošević, Ante, Mršić, Gordan, Njari, Bela, Pajurin, Luka, Poljičak Milas, Nina, Žderić Savatović, Zrinka, Šimpraga, Miljenko, Špoljarić, Branimira, Živković, Branimira, Hrković Porobija, Amina, Vince, Silvijo, Žura Žaja, Ivona, Špoljarić, Daniel
U ovom radu predstaviti će se jedinstvenost inovacije istraživanja provedenih u okviru HRZZ projekta “Inovativni funkcionalni proizvodi od janjećeg mesa“ (IP-2016-06-3685). Naime, uvjerenja smo da naša projektna inovacija, koja je prvenstveno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::396c58bc2aeb2a50288f2d571367a186
https://www.bib.irb.hr/1257000
https://www.bib.irb.hr/1257000
Autor:
Cvrtila, Željka, Šporec, Anita, Kozačinski, Lidija, Mikuš, Tomislav, Njari, Bela, Bratulić, Mario, Špoljarić, Daniel, Popović, Maja
Publikováno v:
Veterinarski arhiv
Volume 93
Issue 1
Volume 93
Issue 1
The aim of the research was to qualitatively determine volatile aroma compounds in the M. longissimus dorsi of lambs. The research included a total of 30 lamb carcasses divided into three groups. The animals were fed with a regular commercial feed mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::b4c2ba7d5ba22bf43502a2676f459096
https://hrcak.srce.hr/303107
https://hrcak.srce.hr/303107
Autor:
Cvrtila, Željka, Šporec, Anita, Kozačinski, Lidija, Mikuš, Tomislav, Njari, Bela, Bratulić, Mario, Špoljarić, Daniel, Popović, Maja
The aim of the research was to qualitatively determine volatile aroma compounds in M. longissimus dorsi of lambs. The research included a total of 30 lamb carcasses divided into three groups. Animals were fed with a regular commercial feed mixture, w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::bb31ef298829bd706e6e6eb46f777fb9
https://www.bib.irb.hr/1267683
https://www.bib.irb.hr/1267683
Autor:
Mikuš, Tomislav, Cvrtila, Željka, Kozačinski, Lidija, Šporec, Anita, Bratulić, Mario, Špoljarić, Daniel, Popović, Maja
The aim of this paper was to replace traditionally used pork and lard with meat from specially reared lambs and olive oil, in order to produce a dry sausage with a preferable fatty acid composition while retaining positive sensory characteristics. Li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::a0a581e16889c7689f700eabe7f1b13d
https://www.bib.irb.hr/1218889
https://www.bib.irb.hr/1218889