Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Perunović, Marija"'
Autor:
Radulović, Zorica, Živković, Dušan, Mirković, Nemanja, Petrušić, Milica, Stajić, Slaviša, Perunović, Marija, Paunović, Dušanka
Publikováno v:
In Procedia Food Science 2011 1:1516-1522
Publikováno v:
In Procedia Food Science 2011 1:568-575
Publikováno v:
Journal of Agricultural Sciences (Belgrade), Vol 49, Iss 2, Pp 193-203 (2004)
Water binding ability (WBA), held water (HW) and gel-forming properties of silver carp (Hypophthalmichthys molitrix Val) and carp (Cyprinus carpio Lin) meat were examined in this paper. Two variants of fish meat gels: A with 50% of meat and B with 60
Externí odkaz:
https://doaj.org/article/8a924ca387da4ce38ed61f983c82a985
Publikováno v:
Journal of Agricultural Sciences (Belgrade), Vol 49, Iss 1, Pp 97-107 (2004)
The results of investigation of the tannin content in the oak acorn kernel Quercus cerris, qualitative analysis of tannin and antioxidation effect of ethanol extracts of acorn on porcine lipid (prime steam lard) as a substrate are presented in this p
Externí odkaz:
https://doaj.org/article/febbb0ce06e542eeb8fdd8d094af93f7
Autor:
Živković Dragić L., Perunović Marija N., Popov-Raljić Jovanka V., Bulatović Aleksandar V., Ivanović Mirjana
Publikováno v:
Journal of Agricultural Sciences (Belgrade), Vol 48, Iss 2, Pp 179-185 (2003)
Authors examined the effects of SUPRO 595 and GRINSTED™ Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using phot
Externí odkaz:
https://doaj.org/article/d3a4240be3d74700a009136e6ab87f54
Publikováno v:
Journal of Agricultural Sciences (Belgrade), Vol 47, Iss 2, Pp 179-187 (2002)
The aim of this paper was to examine cholesterol content in meat of five Cyprinidae species: white bream (Bllica bjoerkna L), carp bream (Abramis brama L), baltic vimba (Vimba vimba carinata Pallas), zope (Abramis balerus L) and crucian carp (Carassi
Externí odkaz:
https://doaj.org/article/55ccb58659cf43a78cfd79a41de952ce
Autor:
Ivanović Mirjana D., Bulatović Aleksandar V., Popov-Raljić Jovanka V., Perunović Marija N., Živković Dušan M.
Publikováno v:
Acta Periodica Technologica, Vol 2002, Iss 33, Pp 11-18 (2002)
The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of s
Externí odkaz:
https://doaj.org/article/f881159f85cb41eaaed69952e06c3eca
Autor:
STAJIĆ, SLAVIŠA1, PERUNOVIĆ, MARIJA1, STANIŠIĆ, NIKOLA2, ŽUJOVIĆ, MIROSLAV2, ŽIVKOVIĆ, DUŠAN1
Publikováno v:
Journal of Food Processing & Preservation. Oct2013, Vol. 37 Issue 5, p870-880. 11p.
Publikováno v:
Biotechnology in Animal Husbandry
Two variants of sucuk were made: one of beef meat and beef tail fat and another of goat meat and goat tail fat with meat/fat ratio of 75/25 and the same ingredients. After filling, the sausages were hung to dry in a traditional smoking house (without
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4207::48f57ef9d966389ef3fc7f9fcfc88970
http://r.istocar.bg.ac.rs/handle/123456789/261
http://r.istocar.bg.ac.rs/handle/123456789/261
Autor:
Živković, Dušan, Tomović, Vladimir, Perunović, Marija, Stajić, Slaviša, Stanišić, Nikola, Bogićević, Nataša
Publikováno v:
Tehnologija mesa
Tehnologija mesa (2011) 52(2):252-261
Tehnologija mesa (2011) 52(2):252-261
Dry fermented sausages are one of the most valued groups of meat products. Specific environmental conditions determined the production technology, which has remained mostly unchanged until the present day. These products possess specific, sometimes u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7f80e6cf35572af734a3bf317366d21d
https://hdl.handle.net/21.15107/rcub_agrospace_2547
https://hdl.handle.net/21.15107/rcub_agrospace_2547