Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Saičić, Snežana"'
Publikováno v:
Journal of the Serbian Chemical Society, Vol 71, Iss 12, Pp 1281-1288 (2006)
Thermogravimetry, TG, of lipids is an appropriate analytical method, commonly used to correlate the kinetic parameters of the thermal degradation of lipids and their composition. Thus, samples of total lipids extracted from the raw fatty tissue of fa
Externí odkaz:
https://doaj.org/article/171c111dc67b41519f7718017c6915b7
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2005, Iss 108, Pp 85-93 (2005)
The effect of ochratoxin A in feed for pigs, and the incidence of its residue in liver and kidney were investigated. The samples were taken from farms and corresponding slaughterhouse in different areas of Serbia. The criteria for OTA residue examina
Externí odkaz:
https://doaj.org/article/1b09b401eae54bf2be18737a4086ab77
Autor:
Ivanović, Jasna1 jasnai@tmf.bg.ac.rs, Saičić, Snežana2, Milanović-Stevanović, Mirjana1, Petrović, Nada3, Žižović, Irena1, Petrović, Slobodan1
Publikováno v:
Meat Technology / Tehnologija Mesa. 2015, Vol. 56 Issue 1, p41-49. 9p.
Autor:
Saičić, Snežana1 (AUTHOR), Matekalo-Sverak, Vesna1 (AUTHOR), Nenadović, Snežana2 (AUTHOR), Kljajević, Ljiljana2 (AUTHOR) ljiljana@vinca.rs
Publikováno v:
International Journal of Food Properties. Nov/Dec2013, Vol. 16 Issue 6, p1191-1199. 9p. 2 Charts, 2 Graphs.
Publikováno v:
Fleischwirtschaft
The traditional dry fermented sausage Lemeški Kulen is produced from pork, red paprika (3-4%) and salt (2.0-2.2%) by small producers in Northern Serbia. The microbial stability of the sausage in the first and most sensitive phase of production is en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9677::6a2c06070b77c226fe3ee5a4c68bb364
https://hdl.handle.net/21.15107/rcub_veterinar_1154
https://hdl.handle.net/21.15107/rcub_veterinar_1154
Publikováno v:
Fleischwirtschaft
This paper presents the results of the examination of physicochemical, chemical and sensory properties of fermented sausages produced with inulin and pea fibre as fat replacers. Conventional fermented sausage (control) contained 75% meat and 25% of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9677::9d6e7dc6a8cd3b75d83a358d6a2c25dd
https://hdl.handle.net/21.15107/rcub_veterinar_1014
https://hdl.handle.net/21.15107/rcub_veterinar_1014
Publikováno v:
Hrana i ishrana
This paper presents some important properties and nutritive values of functional meat products such as fermented sausage, frankfurter type sausage and liver sausage, with emphasis on the functional food concept, nutritional and functional properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9677::1aeaead705485a42d42644e05c61506c
https://hdl.handle.net/21.15107/rcub_veterinar_934
https://hdl.handle.net/21.15107/rcub_veterinar_934
Publikováno v:
Fleischwirtschaft
In this paper the results of investigation of traditional raw sausages (Kulen, Sremska kobasica, and Petrovská klobása) originating from small producers of Northern Serbia are presented. Typical micro flora is growing during the natural ripening of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9677::621d8fc1d603c59cefc5551a053b25bc
https://vet-erinar.vet.bg.ac.rs/handle/123456789/776
https://vet-erinar.vet.bg.ac.rs/handle/123456789/776
Autor:
Lilić, Slobodan, Matekalo-Sverak, Vesna, Vranić, Danijela, Saičić, Snežana, Okanović, Đorđe, Pejkovski, Zlatko
Publikováno v:
Tehnologija mesa (2011) 52(2):217-224
Preservation of meat using kitchen salt is as old as human society. Use of salt made meat sustainable for longer period of time, regardless of the season and enabled its transportation to greater distances. In addition to the preservation effect on d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scindeksserb::dc420a114286e6a5d7a852e065cb5ce1
http://scindeks.ceon.rs/article.aspx?artid=0494-98461102217L
http://scindeks.ceon.rs/article.aspx?artid=0494-98461102217L
Publikováno v:
Tehnologija mesa
Tehnologija mesa (2011) 52(1):141-153
Tehnologija mesa (2011) 52(1):141-153
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% inulin powder, c) functional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::39f8da061771b0357ccac47cf7628a54
https://hdl.handle.net/21.15107/rcub_veterinar_780
https://hdl.handle.net/21.15107/rcub_veterinar_780