Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Mirjana, Lukić"'
Autor:
Vladimir S. Kurćubić, Steva Lević, Vlada Pavlović, Ružica Mihailović, Aleksandra Nikolić, Mirjana Lukić, Jelena Jovanović, Bojana Danilović, Mira Milinković, Fatih Oz, Volker Heinz, Igor Tomasevic
Publikováno v:
Foods, Vol 13, Iss 9, p 1381 (2024)
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer”, l
Externí odkaz:
https://doaj.org/article/53c5f963b8a64e9ea93a285b76513ac0
Autor:
Stefan Simunovic, Vesna Ž. Đorđević, Mladen Rašeta, Mirjana Lukić, José M. Lorenzo, Ilija Djekic, Igor Tomašević
Publikováno v:
Foods, Vol 11, Iss 8, p 1090 (2022)
The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer visi
Externí odkaz:
https://doaj.org/article/8623e4829700410b8dcc3df1fd4cf80e
Autor:
Danka Spirić, Milica Aleksić, Vesna Jankovic, Mladen Raseta, Mirjana Lukić, Jovanka Popov-Raljić, Vesna Đorđević
Publikováno v:
Meat Technology. 61:75-81
Provision of hospitality services is a complex operation from the aspect of safety of employees and consumers, which makes necessary the introduction of the safety system, hazard analysis of critical control points (HACCP). In order to get a safe gas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::765fdbd678d966fb7da2b5b03705bbe3
https://doi.org/10.18485/meattech.2020.61.1.7
https://doi.org/10.18485/meattech.2020.61.1.7
Autor:
Mladen Raseta, Ivana Brankovic Lazic, Dejana Trbović, Nenad Parunović, Mirjana Lukić, Radivoj Petronijević, Brankica Lakicevic
Publikováno v:
Meat Technology. 61:174-178
The aim of the present study is to check if food declared as n-3 fatty acids (FAs) and evaluate its effect on human health. All tested samples were labeled as n-3 FAs: chicken, fish oil, shell fish, capsule oil concentrate, egg, dog food, cold smoked
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2ee065ba97b3c49b2a7ed73df83b205
https://doi.org/10.18485/meattech.2020.61.2.7
https://doi.org/10.18485/meattech.2020.61.2.7
Autor:
Mirjana Lukić-Anđelković
Publikováno v:
Vojnotehnički Glasnik, Vol 57, Iss 2, Pp 86-93 (2009)
Novo jedinjenje CL-20 je ciklični nitramin sa najvećom kristalnom gustinom (iznad 2,0 g/cm3) i najsnažniji nenuklearni eksploziv. Opisana je sinteza HNIW ili CL-20 u tri stepena. CL-20 ima najveću gustinu i brzinu detonacije među poznatim eksplo
Externí odkaz:
https://doaj.org/article/ed590a8d3cb843b4a0da2ef3fe3f28c5
Autor:
Jasna Djinovic-Stojanovic, Saša Janković, Tatjana Baltić, Mirjana Lukić, Stefan Simunovic, Nenad Parunović, Dragica Nikolic
Publikováno v:
Meat Technology. 60:8-16
An increase in seafood-related illnesses as a consequence of an increase in seafood consumption has been documented recently. The United States Food and Drug Administration (FDA) has identified histamine as the major chemical hazard of seafood. The a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef4fb1920667590b50c90777cfa89e7e
https://doi.org/10.18485/meattech.2019.60.1.2
https://doi.org/10.18485/meattech.2019.60.1.2
Publikováno v:
IOP Conference Series: Earth and Environmental Science
Increase in growth rate through genetic selection and improved nutrition in broiler chickens has been associated with high body fat deposition. This is particularly evident under ad libitum feeding that is normally practiced. Excessive fat deposition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc156170ec4a93e55efee129344ba991
http://aspace.agrif.bg.ac.rs/handle/123456789/5986
http://aspace.agrif.bg.ac.rs/handle/123456789/5986
Autor:
Dragica Karan, Jasmina Jovanovic, Mirjana Lukić, Aleksandra Nikolic, Zoran Lj. Petrovic, Dejana Trbović, J Babic Milijasevic
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 854:012054
Interest in meat fatty acid (FA) composition stems mainly from the need to find ways to produce healthier meat with a suitable ratio of polyunsaturated (PUFA) to saturated fatty acids (SFA) and a favourable balance between n-6 and n-3 PUFA. Studies o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5d558b1245532f64ef796f48d4a8b5a
https://doi.org/10.1088/1755-1315/854/1/012054
https://doi.org/10.1088/1755-1315/854/1/012054
Autor:
Jasmina Jovanovic, J Babic Milijasevic, Aleksandra Nikolic, Dragica Karan, Nenad Parunović, V Djordjevic, Mirjana Lukić
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 854:012044
The aim of this paper was to assess the influence of savory on colour, odour and taste of vacuum-packed frankfurters during 28 days of storage. Powdered, dried savory (0.1%, 0.3% and 0.5%) was added to frankfurters, while control frankfurters were pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a603dfa07ca52ba6a39ddb721bbf733f
https://doi.org/10.1088/1755-1315/854/1/012044
https://doi.org/10.1088/1755-1315/854/1/012044
Aim Graves' disease is the most common cause of hyperthyroidism. It is autoimmune disorder caused by the presence of thyroid stimulating immunoglobulins (TSI) that bind to the TSH receptor (TSHR) and mimic Thyroid Stimulating Hormone (TSH) stimulatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::be4a8c5560083abf398857701c359bb2
https://www.bib.irb.hr/961897
https://www.bib.irb.hr/961897