Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Mladen Rašeta"'
Publikováno v:
Macedonian Veterinary Review, Vol 42, Iss 2, Pp 151-161 (2019)
This study was conducted to evaluate the nutritional quality of two types of cheese prepared from bovine whey: Urda and Ricotta. Cheeses were examined for chemical parameters and their amino acids profile was determined. The results revealed that the
Externí odkaz:
https://doaj.org/article/bac8452989a34badb4347f4afad30615
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
Publikováno v:
Macedonian Veterinary Review, Vol 42, Iss 2, Pp 151-161 (2019)
Macedonian Veterinary Review
Macedonian Veterinary Review
This study was conducted to evaluate the nutritional quality of two types of cheese prepared from bovine whey: Urda and Ricotta. Cheeses were examined for chemical parameters and their amino acids profile was determined. The results revealed that the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0d2e2a0a38d7f07100d6fe20223b646
https://macvetrev.mk/LoadArticleContent?DOI=10.2478_macvetrev_2019_0020
https://macvetrev.mk/LoadArticleContent?DOI=10.2478_macvetrev_2019_0020
Autor:
José M. Lorenzo, Mladen Rašeta, Vesna Đorđević, Saša Janković, Igor Tomasevic, Francisco J. Barba, Stefan Simunovic
Publikováno v:
Journal of Food Science and Technology.
The purpose of this paper was to investigate effect of ripening time on physicochemical, textural and microbiological properties of Njeguska (dry fermented sausage) during ripening and to conduct sensory and free fatty acid characterization of final
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4d856a206149bec0c75edf7624eeb6e
https://doi.org/10.1007/s13197-020-04862-z
https://doi.org/10.1007/s13197-020-04862-z
Autor:
Stefan, Simunovic, Vesna, Đorđević, Francisco J, Barba, Jose M, Lorenzo, Mladen, Rašeta, Saša, Janković, Igor, Tomasevic
Publikováno v:
J Food Sci Technol
The purpose of this paper was to investigate effect of ripening time on physicochemical, textural and microbiological properties of Njeguška (dry fermented sausage) during ripening and to conduct sensory and free fatty acid characterization of final
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::014fbd89527fa99718a9c5eea395f679
https://pubmed.ncbi.nlm.nih.gov/34471323
https://pubmed.ncbi.nlm.nih.gov/34471323
Autor:
Mila Savić, Zsolt Becskei, Dragan Ćirković, Sonja Đorđević, Marija Pajić, Nikola Puvača, Snežana Paskaš, Mladen Rašeta
Publikováno v:
Sustainability, Vol 12, Iss 6616, p 6616 (2020)
Sustainability
Volume 12
Issue 16
Sustainability
Volume 12
Issue 16
Water buffalo (Bubalus bubalis) conservation in Serbia is under an in situ program, but additional efforts are needed to ensure the development of this animal&rsquo
s genetic resources biodiversity. This research aims to describe challenges and
s genetic resources biodiversity. This research aims to describe challenges and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bb615d4cec4741b3b013de4658ad77b
https://www.mdpi.com/2071-1050/12/16/6616
https://www.mdpi.com/2071-1050/12/16/6616
Autor:
Mladen, Rašeta1 mladen@mmesbgcl.com, Vojin, Vranić1, Ivana, Branković Lazić1, Vlado, Teodorović2, Olivera, Bunčić2, Zoranka, Grbić3, Brankica, Lakićević1
Publikováno v:
Meat Technology / Tehnologija Mesa. 2014, Vol. 55 Issue 1, p54-59. 6p.
Autor:
Mladen, Rašeta1 mladen@inmesbgd.com, Olivera, Bunčić2, Vesna, Matekalo-Sverak1, Slobodan, Lilić1, Vojin, Vranić1, Ivana, Branković Lazić1, Danka, Spirić1
Publikováno v:
Meat Technology / Tehnologija Mesa. 2012, Vol. 53 Issue 2, p121-126. 6p.
Publikováno v:
Foods, Vol 11, Iss 8, p 1154 (2022)
The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wh
Externí odkaz:
https://doaj.org/article/7409356841a742b98d7197fbaa57f92b
Autor:
Ivan Nastasijevic, Brankica Lakicevic, Mladen Raseta, Vesna Djordjevic, Vesna Jankovic, Boris Mrdovic, Ivana brankovic-Lazic
Publikováno v:
Meat Technology, Vol 59, Iss 1, Pp 1-74 (2018)
Food safety is indirectly affected by the welfare of food animals, due to close links between animal welfare, animal health and food borne diseases. Stress factors and poor welfare can lead to increased susceptibility to disease among animals and may
Externí odkaz:
https://doaj.org/article/3a50c5ac77e2418f9e5f04f10503112a