Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Snezana, Skaljac"'
Autor:
Marija, Jokanovic (AUTHOR), Snezana, Skaljac (AUTHOR), Branislav, Sojic (AUTHOR), Vladimir, Tomovic (AUTHOR), Branimir, Pavlic (AUTHOR), Predrag, Ikonic (AUTHOR), Tatjana, Peulic (AUTHOR), Stefan, Vidaković (AUTHOR), Aljosa, Gnip (AUTHOR), Milos, Zupanjac (AUTHOR), Danica, Savanović (AUTHOR)
Publikováno v:
Fleischwirtschaft. 4/25/2023, Issue 4, p90-94. 5p.
Autor:
Predrag Ikonić, Maja Ivić, Vladimir Tomović, Snezana Skaljac, Marija Jokanović, Bojana Ikonić, Branislav Šojić, Jelena Ivetić, Tatjana Peulić
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 26, Iss 1, Pp 79-87 (2020)
The aim of this study was to investigate textural characteristics of three traditional dry fermented sausages (Sremski kulen, Lemeški kulen and Petrovská klobása) manufactured in different small-scale facilities in northern Serbia, and to correlat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d80971eb333de434c7b1af719ec6038a
http://www.doiserbia.nb.rs/img/doi/1451-9372/2020/1451-93721900027J.pdf
http://www.doiserbia.nb.rs/img/doi/1451-9372/2020/1451-93721900027J.pdf
Autor:
Dragan, Vasilev, Marija, Jokanovic, Igor, Tomasevic, Dragan, Vujadinovic, Snezana, Skaljac, Branislav, Sojic, Vladimir, Tomovic, Aleksandra, Martinovic, Mila, Tomovic, Vesna, Dordevic, Anamarija, Mandic, Ivana, Nikolic, Milenko, Smiljanic
Publikováno v:
Fleischwirtschaft; 10/16/2023, Issue 10, p98-104, 7p
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:
Maja Ivić, Bojana Danilović, Tatjana Tasić, Branislav Šojić, Natalija Dzinic, Vladimir Tomović, Predrag Ikonić, Snezana Skaljac, Marija Jokanović
Publikováno v:
Procedia Food Science. 5:262-265
The effect of adding Staphylococcus xylosus on the oxidative stability and sensory properties of the traditional sausage (Petrovská klobása) subjected to industrial conditions of ripening was studied at day 0 and after 1 and 2 months of storage. Du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b071ef661246b0561c7301083a078cc
https://doi.org/10.1016/j.profoo.2015.09.075
https://doi.org/10.1016/j.profoo.2015.09.075
Autor:
Aleksandra Martinovic, Igor Tomasevic, Snezana Skaljac, Dragomir Lukač, Ivan Pihler, Marija Jokanović, Ivana Vasiljević, Mila Tomović, Branislav Šojić, Vladimir Tomović
Publikováno v:
58th International Meat Industry Conference (Meatcon2015)
Concentration of cadmium was investigated in the heart, tongue, lungs, spleen, liver, kidney, testis, brain and thymus of 15 Saanen goat male kids. This element was determined by inductively coupled plasma optical emission spectrometry (ICP-OES), aft
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b690a0cff8d9c97f47fd8aa7cc538347
https://doi.org/10.1016/j.profoo.2015.09.082
https://doi.org/10.1016/j.profoo.2015.09.082
Autor:
Nevena Hromiš, B. Zlender, Predrag Ikonić, Tatjana Tasić, Vladimir Tomović, Mila Tomović, Snezana Skaljac, Marija Jokanović, Branislav Šojić, Milena Mladen Soso
Publikováno v:
Agricultural and Food Science
Agricultural and Food Science, Vol 23, Iss 1 (2014)
Agricultural and Food Science, Vol 23, Iss 1 (2014)
The effects of pig breed (Large White and Landrace) in combination with muscle type ( M. semimembranosus and M. longissimus dorsi ) on T 45min , T 24h , pH 45min , pH 24h , colour (CIE L*a*b* values), water-holding capacity (filter paper press method
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7d08a2d22a84fec9f0aa096b4beb971
https://journal.fi/afs/article/view/8577
https://journal.fi/afs/article/view/8577
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:
V Branislav Sojic, B Snezana Skaljac, R Natalija Dzinic, L Vera Lazic, Z Danijela Suput, M Nevena Hromis, Z Senka Popovic
Publikováno v:
Acta Periodica Technologica, Vol 2013, Iss 44, Pp 57-65 (2013)
Acta periodica technologica (2013) (44):57-65
Acta periodica technologica (2013) (44):57-65
Chitosan, the second most abundant polysaccharide in nature, after cellulose, has been tested for numerous applications, among which for edible film and coating. Chitosan-based coating showed positive results for shelf life prolongation of meet produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63887c8fe5048277f9be9a9d93c88026
http://www.doiserbia.nb.rs/img/doi/1450-7188/2013/1450-71881344057H.pdf
http://www.doiserbia.nb.rs/img/doi/1450-7188/2013/1450-71881344057H.pdf