Zobrazeno 1 - 8
of 8
pro vyhledávání: '"S Ivana Cabarkapa"'
Publikováno v:
Food and Feed Research. 45:37-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8404a659524030ff095c02156cc97fb1
https://doi.org/10.5937/ffr1801037t
https://doi.org/10.5937/ffr1801037t
Autor:
A Tatjana Tasic, S Ivana Cabarkapa, J Sanja Popovic, Vojislav Banjac, M Jasmina Lazarevic, M Bojana Kokic, M Olivera Djuragic
Publikováno v:
Acta Periodica Technologica, Vol 2017, Iss 48, Pp 187-195 (2017)
Changes in the milk composition during early, middle and late stage of lactation period were monitored in 10 individual autochthonous donkeys of the Domestic Balkan breed. Animals were grazing ad libitum during early and middle lactation, while suppl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34a207c886c38a6bae11e14059b22f02
http://www.doiserbia.nb.rs/img/doi/1450-7188/2017/1450-71881748187L.pdf
http://www.doiserbia.nb.rs/img/doi/1450-7188/2017/1450-71881748187L.pdf
Autor:
M Ruzica Tomicic, M Zorica Tomicic, S Ivana Cabarkapa, Radmilo Čolović, M Djuro Vukmirovic, M Olivera Djuragic
Publikováno v:
Food and Feed Research, Vol 43, Iss 2, Pp 103-110 (2016)
Saccharomyces boulardii is unique probiotic and biotherapeutic yeast, known to survive in gastric acidity and it is not adversely affected or inhibited by antibiotics or does not alter or adversely affect the normal microbiota. S. boulardii has been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb988589d471fd4d1499d20a4a1beba9
https://doi.org/10.5937/ffr1602103t
https://doi.org/10.5937/ffr1602103t
Autor:
D Jovanka Levic, M Ljiljana Kostadinovic, S Ivana Cabarkapa, M Bojana Kokic, V Marina Vranjes, J Sanja Popovic, M Olivera Djuragic, M Nikola Puvaca
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 163-169 (2015)
Food and Feed Research (2015) 42(2):163-169
Food and Feed Research (2015) 42(2):163-169
In the present study, the impact of synbiotic, compared to control treatment (CON), on growth performance and antioxidative status of broilers blood was investigated. The experiment was carried out on a total of 500 one-day-old broiler chickens of bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57aa2d293e809e210ae8ee58636953ef
http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2015/2217-53691502163P.pdf
http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2015/2217-53691502163P.pdf
Autor:
M Bojana Kokic, J Nedeljka Spasevski, Vojislav Banjac, M Djuro Vukmirovic, S Ivana Cabarkapa, M Sladjana Rakita
Publikováno v:
Food and Feed Research (2017) 44(2):151-162
Food and Feed Research, Vol 44, Iss 2, Pp 151-162 (2017)
Food and Feed Research, Vol 44, Iss 2, Pp 151-162 (2017)
Each category of pigs is susceptible to diseases caused by pathogenic bacteria, which negatively reflects on animal health, farm production results or meat quality. Animal feed is one of the potential reservoirs of pathogenic bacteria and infection s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77fec8fad7a982059ab922d971532e73
http://scindeks.ceon.rs/article.aspx?artid=2217-53691702151V
http://scindeks.ceon.rs/article.aspx?artid=2217-53691702151V
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2013, Iss 124, Pp 185-194 (2013)
Different spice oleoresins are widely used in meat industry. They contribute to the specific aroma and flavor of the end products, but they have also been reported to have strong antimicrobial activity. These properties open a plenty of possibilities
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::beccbeb1c918caa987a3e5d9f6142aee
http://www.doiserbia.nb.rs/img/doi/0352-4906/2013/0352-49061324185S.pdf
http://www.doiserbia.nb.rs/img/doi/0352-4906/2013/0352-49061324185S.pdf
Autor:
M Vladislava Soso, S Ljiljana Petrovic, M Marija Skrinjar, S Ivana Cabarkapa, M Slavica Veskovic-Moracanin, T Nevena Nemet
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2011, Iss 120, Pp 73-82 (2011)
Petrovska klobasa is traditionally produced dry fermented sausage from the area of Backi Petrovac (Vojvodina Province, Serbia) that has been protected with designation of origin (PDO) according to Serbian legislation. Contamination of this kind of sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a665915694b00439578ad45cc5cc8fc
http://www.doiserbia.nb.rs/img/doi/0352-4906/2011/0352-49061120073S.pdf
http://www.doiserbia.nb.rs/img/doi/0352-4906/2011/0352-49061120073S.pdf
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2009, Iss 117, Pp 79-86 (2009)
Mycotoxins are toxic secondary metabolites of fungi that contaminate a large variety of foods and have toxic effects on humans. The best protection against mycotoxins is to monitor their presence in food. This paper shows the screening results of myc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dec28b14a084f7e7784b6f8dbd4bb6d4
http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060917079M.pdf
http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060917079M.pdf