Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Mirza Hadžiosmanović"'
Publikováno v:
Mljekarstvo, Vol 57, Iss 1, Pp 5-13 (2007)
Lactic acid bacteria are the constituent part of milk microbial flora that could influence the safety of dairy products due production of organic acids, hydrogen peroxide, carbon dioxide and bacteriocins. Taking this in consideration, the objective o
Externí odkaz:
https://doaj.org/article/c3664076c54244eeb47b8028d6a8de16
Publikováno v:
Mljekarstvo, Vol 56, Iss 2, Pp 191-202 (2006)
Various chemical agents are used during the whole production chain of milk and dairy products. Production of feedingstuffs is accompanied with pesticide usage, which may remain in environment, thus are transported through feeding into animals, animal
Externí odkaz:
https://doaj.org/article/9814e5877b634717905693d9e267dc50
Publikováno v:
Mljekarstvo, Vol 53, Iss 1, Pp 17-22 (2003)
In this work microbiological acceptability has been determined for 802 samples of consume milk and dairy products produced in Križevci region, by 11 producers from northwest Croatia. From the total number of analysed samples the requirements for mic
Externí odkaz:
https://doaj.org/article/f2578e9f40494db591c0677b695c36e0
Publikováno v:
Mljekarstvo, Vol 51, Iss 2, Pp 81-90 (2001)
Goat’s milk samples were examined on mastitis using stable procedure (California-mastitis test). 427 of the examined milk samples (46.82%) had positive reaction from 1 to 3 while other 485 samples (53.18%) had negative reaction on the mastitis test
Externí odkaz:
https://doaj.org/article/6ddf0472ffec47da8d2690644d9919e6
Autor:
Željka Cvrtila, Bela Njari, Davorin Bažulić, Mirza Hadžiosmanović, Branimir Mioković, Lidija Kozačinski, Darinka Pranjić
Publikováno v:
Mljekarstvo, Vol 51, Iss 1, Pp 27-34 (2001)
In this article the quantity of cholesterol in butter - a representative of dairy products with known high quantity of milk fat, is determined. The results show that the quantity of milk fats for the butter samples from domestic production (n=17) was
Externí odkaz:
https://doaj.org/article/b185e7c2f3284b91b969acbce64b5f6d
Autor:
Tomislav Mašek, Kristijan Tomljanović, Josip Margaletić, Krešimir Severin, Marijan Grubešić, Dean Konjević, Alen Slavica, Mirza Hadžiosmanović
Publikováno v:
Acta Alimentaria. 40:502-508
The aim of this study was to determine and compare fi eld dressing percentage in free-living wild boars from lowland (Spačva) and hilly (Papuk) habitats in Croatia. The obtained data indicate a better dressing percentage for wild boars from the Papu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::644fe2674662648d892dcc172a93520b
https://doi.org/10.1556/aalim.40.2011.4.10
https://doi.org/10.1556/aalim.40.2011.4.10
Autor:
Damir Samac, Lidija Kozačinski, Nevijo Zdolec, Bela Njari, Mirza Hadžiosmanović, Ivana Filipović, Branimir Mioković, Vesna Dobranić
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume XI
Issue 1
Volume XI
Issue 1
U higijeni i tehnologiji namirnica gotovo sve vrste unutar skupine mliječnokiselinskih bakterija imaju svoje značenje, kako u pozitivnom (fermentacija, antimikrobno djelovanje, senzorna svojstva proizvoda, probiotski učinak) tako i u negativnom sm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::94be80dd2daea107586f9407ca54f65a
https://hrcak.srce.hr/51809
https://hrcak.srce.hr/51809
Autor:
Lidija Kozačinski, Mirza Hadžiosmanović, Željka Cvrtila Fleck, Nevijo Zdolec, Ivana Filipović, Zvonimir Kozačinski
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume X
Issue 1
Volume X
Issue 1
U ovom radu su prikazani rezultati senzorne, kemijske i mikrobiološke pretrage domaćih kobasica u tipu češnjovki i "suhih" kobasica koje se tradicionalno proizvode u seoskim gospodarstvima te rezultati pretrage u ocjeni mikrobiološke čistoće o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::491d0d0f4cf4af25c89521b8d3df34c2
https://hrcak.srce.hr/21201
https://hrcak.srce.hr/21201
Autor:
Nevijo Zdolec, Mirza Hadžiosmanović, Lidija Kozačinski, Željka Cvrtila Fleck, Ivana Filipović Filipović, Kristina Leskovar, Peter Popelka, Slavomir Marcinčak
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume X
Issue 3
Volume X
Issue 3
Cilj ovog rada bio je istražiti utjecaj bakteriocinogene kulture Lactobacillus sakei na sigurnost i kakvoću tradicionalnih fermentiranih kobasica. Istraživanje je provedeno u dva dijela; prvom zbog uvida u učinak kulture na inokuliranu populaciju
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e2ba40ced32733d70d70e9c9d39ef479
https://www.bib.irb.hr/357199
https://www.bib.irb.hr/357199
Autor:
Mirza Hadžiosmanović
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume X
Issue 3
Volume X
Issue 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::d7f22a5a678e9ad66ffe29407024ee2e
https://hrcak.srce.hr/33216
https://hrcak.srce.hr/33216