Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Saša Šušnić"'
Autor:
Jelka Pleadin, Tina Lešić, Vesna Vujačić, Dragan Milićević, Anamarija Buneta, Saša Šušnić, Ingrid Lukanić, Greta Krešić
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
The aim of this study was to compare chemical composition and fatty acid profile of Croatian and Montenegrin dry-cured meat products and dry-fermented sausages produced using a similar technology. Five types of products (n = 60) from both countries,
Externí odkaz:
https://doaj.org/article/5f6f897123e8427fb32188085b13d23a
Publikováno v:
Ekonomski izazovi. 11:74-80
Growing world population, limited agricultural resources for food production and global pollution represent an imperative to find an alternative to conventional food production (primarily meat). In order to achieve this goal, it is necessary to estab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::024cdd4228914a28879b71be5d1a8c9f
https://doi.org/10.5937/ekoizazov2222074s
https://doi.org/10.5937/ekoizazov2222074s
Autor:
Saša Šušnić, Greta Krešić, Anamarija Buneta, Ingrid Lukanić, Tina Lešić, Dragan Milićević, Vesna Vujačić, Jelka Pleadin
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
The aim of this study was to compare chemical composition and fatty acid profile of Croatian and Montenegrin dry-cured meat products and dry-fermented sausages produced using a similar technology. Five types of products (n = 60) from both countries,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::877d290c55195eca8e7db61dd6798cbe
Publikováno v:
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Volume 13
Issue 1-2
Volume 13
Issue 1-2
Since nutrition labelling is obligatory for all packed food circulating across the European Union (EU), out-eating people demand, ever more often, to be provided with proper nutrition information on food they are eating through the restaurant menu. G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ac235841417ea487cfe4521a1897d0e
https://doi.org/10.31895/hcptbn.13.1-2.7
https://doi.org/10.31895/hcptbn.13.1-2.7
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 19.
Issue 3.
Volume 19.
Issue 3.
Primjena halal norme HRN BAS 1049:2010 u proizvodnji sudžuka uvjetovana je implementiranim HACCP sustavom te certificiranjem od strane Centra za certificiranje halal kvalitete. U radu su prikazani zahtjevi halal norme u proizvodnji sudžuka od nabav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e67c581353ff68c5e28e6de2b672cb72
https://hrcak.srce.hr/183110
https://hrcak.srce.hr/183110
Autor:
Doc. Natalija Uršulin-Trstenjak, Davor Levanić, dipl.inf., Mr. spec. Saša Šušnić, Mr. sc. Vesna Šušnić
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume XVIII
Issue 4
Volume XVIII
Issue 4
Sustav upravljanja sigurnošću hranom i kvalitetom procesa i proizvoda – FSSC sustav prihvaćen je od strane Globalne inicijative za sigurnost hrane (Global Food Safety Initiative - GFSI). Objedinjuje zahtjeve norme ISO 22000:2005 Sustavi upravlja
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::b7683149188c649c8756e2b7e0a123b7
https://hrcak.srce.hr/162710
https://hrcak.srce.hr/162710
Publikováno v:
Tehnički glasnik
Volume 8
Issue 2
Volume 8
Issue 2
In order to ensure a systematic and continuous monitoring of CPs and CCPs of the HACCP system in the hospitality sector – which ensures food safety – it is possible to provide support using information technology. In the case of a large number of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::e17d3a35508413f8f96cc0e9ba4e6fc8
https://hrcak.srce.hr/file/184404
https://hrcak.srce.hr/file/184404