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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4bb5f5d741617ab9ced8ee04859d8f5
https://doi.org/10.5937/ffr47-29118
https://doi.org/10.5937/ffr47-29118
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18979c0ecfc28f0e452af0a41f524553
http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647075S.pdf
http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647075S.pdf
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::177b176892888dadc0e639fb5cdd694c
http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300024S.pdf
http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300024S.pdf
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67dda23899cc5f417773629a0f35bce2
http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2014/2217-53691401071I.pdf
http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2014/2217-53691401071I.pdf
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1817eb8e9317d4820101b027953e2bbc
https://doi.org/10.2298/apt1344095o
https://doi.org/10.2298/apt1344095o
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3eb7f0b4bc51e1cee43f14165c5eeddc
https://doi.org/10.2298/apt1142055j
https://doi.org/10.2298/apt1142055j
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf29cd3a5c72f75990f0859ec0266eef
http://www.doiserbia.nb.rs/img/doi/1450-7188/2010/1450-71881041019I.pdf
http://www.doiserbia.nb.rs/img/doi/1450-7188/2010/1450-71881041019I.pdf