Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Sonja Srbinovska"'
Publikováno v:
Mljekarstvo, Vol 67, Iss 1, Pp 25-32 (2017)
U ovom radu ispitivan je utjecaj različitog ambalažnog materijala (A - kontrolni uzorak, B - polimerna emulzija, C - vosak i D - polimerna folija) na kvalitetu Kačkavalja. Najnižu pH vrijednost imao je uzorak zaštićen voskom, što je rezultat z
Externí odkaz:
https://doaj.org/article/8c9d6a2a14904606a343cba3c16af435
Publikováno v:
Mljekarstvo, Vol 64, Iss 3, Pp 195-206 (2014)
Traditional beaten cheese was manufactured in two different farms located in Mariovo region (southern Macedonia) during the summer period using raw ewe’s milk. High counts of all microbial groups were found in ewe’s milk (aerobic mesophilic bacte
Externí odkaz:
https://doaj.org/article/b5f8ec0aad3a46138eba6821446370c1
Autor:
Dushica Santa, Sonja Srbinovska
Publikováno v:
Mljekarstvo, Vol 64, Iss 2, Pp 119-126 (2014)
In this study, principles of traditional production and main characteristics of the traditional sheep cheese Galichki kashkaval from Bistra Mountain are presented. The contents of main components during ripening and storage of cheese were monitored.
Externí odkaz:
https://doaj.org/article/664f355fab854678be311535f775dbe9
Publikováno v:
Mljekarstvo, Vol 51, Iss 1, Pp 15-26 (2001)
This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50
Externí odkaz:
https://doaj.org/article/4ffd6d1dd7674f3a86ae01152d2b9ad9
Publikováno v:
Romanian Biotechnological Letters. 26:3015-3021
The main objective of this research is to estimate the situation of occurance of aflatoxins in feedstuffs and aflatoxin M1 raw cow`s milk in Republic of North Macedonia. Detected average concentrations of total aflatoxins in the examined period 2014-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac984e8e1d236390cc1427be1365ba2e
https://doi.org/10.25083/rbl/26.6/3015-3021
https://doi.org/10.25083/rbl/26.6/3015-3021
Publikováno v:
International Journal of Research -GRANTHAALAYAH. 9:32-37
The main purpose of this research was to determine the dynamic of total nitrogen matter and protein changes during ripening period of three kinds of indigenous Bieno cheese (A, B and C) in the region of Mariovo. The three kinds of Bieno cheese were p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9812810a7a7c7407c6258e2e9377e89b
https://doi.org/10.29121/granthaalayah.v9.i2.2021.3289
https://doi.org/10.29121/granthaalayah.v9.i2.2021.3289
Publikováno v:
The Journal "Agriculture and Forestry". 67
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32107bd19d5438156e72a6bdf8497fd0
https://doi.org/10.17707/agricultforest.67.2.08
https://doi.org/10.17707/agricultforest.67.2.08
Autor:
Dushica Santa, Sonja Srbinovska
Publikováno v:
Journal of Agricultural, Food and Environmental Sciences. 72:64-67
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29ec9ddf9597740f5b4e6bda28954b6e
https://doi.org/10.55302/jafes18721064s
https://doi.org/10.55302/jafes18721064s
Autor:
Sonja Srbinovska, Dushica Santa
Publikováno v:
Journal of Agricultural, Food and Environmental Sciences. 72:59-63
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0cc511812a74367314662855f89ba8f
https://doi.org/10.55302/jafes18721059s
https://doi.org/10.55302/jafes18721059s