Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Naseva, Dijana"'
Autor:
Kuzelov, Aco, Andronikov, Darko, Taskov, Nako, Sofijanova, Elenica, Saneva, Dusica, Naseva, Dijana
Publikováno v:
Macedonian Journal of Animal Science. 6:41-46
In this paper are given the results from the analysis of the influence of the garlic extract on the chemical composition, the microbiological status and the sensory characteristics of minced pork meat and the semi-durable sausage. In order to do the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bf38faf9dc776b922d3c47c8c48f968
https://doi.org/10.54865/mjas1661041k
https://doi.org/10.54865/mjas1661041k
Autor:
Kuzelov, Aco, Andronikov, Darko, Taskov, Nako, Saneva, Dusica, Naseva, Dijana, Sofijanova, Elenica
Publikováno v:
Macedonian Journal of Animal Science. 5:31-34
In this paper are given the test results of antioxidative effect of basil extract and extract of Arillus myristicae by examination of degree of acidity and peroxide number on lipid for semidurable national sausage. After manufacture sausage was vacuu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::621cb60d29a2f183e2dce509cd9d1676
https://doi.org/10.54865/mjas1551031k
https://doi.org/10.54865/mjas1551031k
The paper presented the results of the impact of garlic extract on the microbiological status and sensory properties of pork minced meat. For this purpose were prepared four sets of ground meat from that first group without addition of the garlic ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::4428d059435d542f969835686cf99163
http://eprints.ugd.edu.mk/15181/
http://eprints.ugd.edu.mk/15181/
Autor:
Kuzelov, Aco, Andronikov, Darko, Taskov, Nako, Sofijanova, Elenica, Saneva, Dusica, Kletnikoski, Petar, Naseva, Dijana
This paper presents the influence of the basil extract (Ocimunum Basilicum) on the oxidative changes and durability of semi-durable sausage during the storage of sausage at a temperature of +4 ° C. Control sample (sample 1) and sample with supplemen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::f470be400a51107d7244803fe7a1ce03
http://eprints.ugd.edu.mk/12104/
http://eprints.ugd.edu.mk/12104/
The objective of our survey was to determine the content of proteins in fresh and frozen pork skins, as well as in the emulsion of skins and the influence of different acids on their microbiology before and after the cuttering. Altogether 120 kg pork
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::eb9fc950d3b19b73764986853b986593
http://eprints.ugd.edu.mk/7674/
http://eprints.ugd.edu.mk/7674/
Autor:
Kuzelov, Aco, Naseva, Dijana, Taskov, Nako, Saneva, Dusica, Spasova, Dragica, Andronikov, Darko
The aim of their search is the impact little bit of functional mixed (composed of glukono delta lactate, ascorbic acid and vitamin C) and starter culture (commercial preparation F - SC111 Bactoferm product company Chr Hansen DK). This product contain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::efea47b002cfcae59d1ae803344aeb46
http://eprints.ugd.edu.mk/7675/
http://eprints.ugd.edu.mk/7675/
The aim of this exam was to determine the amount of protein in fresh and frozen pork skins, as well as, the acid influence on their microbiology. A total of 120 kg pork skins were taken (selected randomly), divided in two groups – 60 kg fresh and 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::a462f307fe0d42b9af6e70c427e6e8cc
http://eprints.ugd.edu.mk/6874/
http://eprints.ugd.edu.mk/6874/
In this manuscript are presented the results of microbiological tests on smoked boneless pork and fresh bacon (green bacon - pancetta) before injection, after injection and after heat treatment. In all trials of smoked boneless pork and pancetta, aft
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::f8b5c94ae7425657666e7d2a7be346c0
http://eprints.ugd.edu.mk/6873/
http://eprints.ugd.edu.mk/6873/
This study reports the changes that occur at vacuum packed Vrshnichki Sausage during the storage in cooling chambers at different temperature conditions of 4 ºC and 15 ºC. Changes that occur during the storage were examined on 2-nd, 15-th, 25-th an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::b84e6603b63144f5d8d3a894f9b00f08
http://eprints.ugd.edu.mk/7780/
http://eprints.ugd.edu.mk/7780/
Having been faced with the fact that the mankind feeds less healthy and the number of people with cancer and cardiovascular diseases increases as a result of inappropriate diet, the nutritionists’ advice is to decrease the fat and cholesterol in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::3df7b64f737bd7cecbd13f1b3ae5dfd7
http://eprints.ugd.edu.mk/7971/
http://eprints.ugd.edu.mk/7971/