Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Predrag, Ikonic"'
Autor:
M Jasmina Gubić, S Jasna Mastilović, M Predrag Ikonic, B Snežana Škaljac, R Marija Jokanovic, D Jovana Delić, A Tatjana Peulić
Publikováno v:
Food and Feed Research (2020) 47(2):169-174
Food and Feed Research, Vol 47, Iss 2, Pp 169-174 (2020)
Food and Feed Research, Vol 47, Iss 2, Pp 169-174 (2020)
Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to high protein and low fat content. In this study safety of these products regarding sodium chloride and nitrite contents
Autor:
R Natalija Dzinic, A Tatjana Tasic, V Branislav Sojic, B Snezana Skaljac, R Marija Jokanovic, M Predrag Ikonic, M Vladimir Tomovic, Z Snezana Kravic
Publikováno v:
Acta Periodica Technologica, Vol 2016, Iss 47, Pp 75-81 (2016)
Acta periodica technologica (2016) (47):75-81
Acta periodica technologica (2016) (47):75-81
This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovská klobása, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive sub
Autor:
Marija, Jokanovic, Snezana, Skaljac, Branislav, Sojic, Vladimir, Tomovic, Branimir, Pavlic, Predrag, Ikonic, Tatjana, Peulic, Stefan, Vidaković, Aljosa, Gnip, Milos, Zupanjac, Danica, Savanović
Publikováno v:
Fleischwirtschaft; 4/25/2023, Issue 4, p90-94, 5p
Autor:
R Marija Jokanovic, R Natalija Dzinic, A Tatjana Tasic, M Predrag Ikonic, I Anamarija Mandic, J Ivana Sedej, V Branislav Sojic, S Ljiljana Petrovic, B Snezana Skaljac, M Vladimir Tomovic
Publikováno v:
Hemijska Industrija, Vol 68, Iss 1, Pp 27-34 (2014)
Hemijska industrija (2014) 68(1):27-34
Hemijska industrija (2014) 68(1):27-34
The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovská klobása, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. Dur
Autor:
M Vladimir Tomovic, R Marija Jokanovic, V Branislav Sojic, S Ljiljana Petrovic, B Bojana Ikonic, M Predrag Ikonic, B Snezana Skaljac, R Natalija Dzinic, A Tatjana Tasic
Publikováno v:
Food and Feed Research, Vol 41, Iss 1, Pp 71-79 (2014)
Food and Feed Research (2014) 41(1):71-79
Food and Feed Research (2014) 41(1):71-79
A study was carried out on traditional Serbian dry-fermented sausage Petrovská klobása in order to investigate the effect of different ripening conditions and use of starter culture (SC) on drying characteristics of this typical meat product. The r
Autor:
S Slavko Filipovic, M Predrag Ikonic, A Vera Radovic, G Djordje Okanovic, R Dejan Karovic, R Natalija Dzinic, A Tatjana Tasic
Publikováno v:
Acta periodica technologica (2013) (44):95-102
Acta Periodica Technologica, Vol 2013, Iss 44, Pp 95-102 (2013)
Acta Periodica Technologica, Vol 2013, Iss 44, Pp 95-102 (2013)
The aim of these investigations was to determine the influence of mineral adsorbents “Minazel” and “Minazel Plus” added into broiler diet, on the carcass quality and nutritional, technological and sensory properties of breast meat. The examin
Autor:
R Marija Jokanovic, B Snezana Savatic, R Natalija Dzinic, A Tatjana Tasic, M Predrag Ikonic, V Branislav Sojic, M Vladimir Tomovic
Publikováno v:
Acta Periodica Technologica, Vol 2011, Iss 42, Pp 55-62 (2011)
The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental an
Autor:
S Ljiljana Petrovic, R Marija Jokanovic, M Vladimir Tomovic, M Predrag Ikonic, R Natalija Dzinic, A Tatjana Tasic
Publikováno v:
Acta Periodica Technologica, Vol 2010, Iss 41, Pp 19-31 (2010)
A study was carried out on a typical homemade Petrovsk? klobas? in order to characterize this traditional dry-fermented sausage, to provide a basis for establishing the quality standard and protecting designation of origin. This paper reviews the che