Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Sulejmani Erhan"'
Autor:
Sulejmani Erhan I., Iseni Miranda A.
Publikováno v:
Journal of Agricultural Sciences (Belgrade), Vol 68, Iss 1, Pp 19-41 (2023)
The subject of this review is the dairy industry in the Republic of North Macedonia. This industry can bring many economic and social benefits to society and the economy. The paper provides a description and analysis of the current situation within t
Externí odkaz:
https://doaj.org/article/ef286b09c79e4d9799d3e2bd907690c2
Autor:
Sulejmani Erhan, Demiri Muhamet
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 26, Iss 1, Pp 71-78 (2020)
The profiles of volatile compounds of Macedonian dry fermented sausage were determined by gas chromatography-mass spectrometry (GC–MS) using a solid- -phase microextraction (SPME). A total of 103 volatile compounds were identified and consisted of
Externí odkaz:
https://doaj.org/article/4b698897385d4179b5dced6a4a3111b8
Publikováno v:
Journal of the Serbian Chemical Society, Vol 79, Iss 8, Pp 927-939 (2014)
In this study, the volatile profiles of a type of economically important cheeses for the FYR Macedonian dairy sector were characterized. A total of eighteen samples belonged to 6 different geographical regions of Beaten cheese, including cheeses f
Externí odkaz:
https://doaj.org/article/0cf1633115ec4886a9d564e14300f674
Publikováno v:
Biotechnology in Animal Husbandry, Vol 30, Iss 4, Pp 579-588 (2014)
The effect of the starter culture, temperature of curdling and processing technology on the composition, cheese yield and process optimization of Macedonian White cheese (MWC) was studied during 60 days of ripening in brine. Three treatments of chees
Externí odkaz:
https://doaj.org/article/58d422e772004fb29fc0f5e21eb40a2b
Publikováno v:
In Appetite 1 September 2021 164
Publikováno v:
In International Dairy Journal December 2020 111
Publikováno v:
Dairy / Mljekarstvo. Jan-Mar2023, Vol. 73 Issue 1, p12-21. 10p.
Autor:
Sulejmani, Erhan, Hayaloglu, Ali A.
Publikováno v:
In Food Chemistry 15 November 2016 211:160-170
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 73
Issue 1
Volume 73
Issue 1
Butter samples produced from cream (C) or yoghurt (Y) were evaluated for fatty acid (FA) composition and pesticide residues. The results showed that yoghurt butter has a higher health-promoting index (HPI) compared to the cream butter and overall acc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::48a2766b9380bec0d5518f9c4acb25e8
https://hrcak.srce.hr/file/416468
https://hrcak.srce.hr/file/416468
Publikováno v:
Dairy / Mljekarstvo. 2021, Vol. 71 Issue 1, p25-34. 10p.