Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Tatjana Baltic"'
Publikováno v:
Meat Technology, Vol 59, Iss 1, Pp 54-61 (2018)
The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19th century. The second period, the 19th and the first half
Externí odkaz:
https://doaj.org/article/1bb15bf78cc64fb59bbd3e1195a38fb0
Autor:
Sara Simunović, Igor Tomasevic, Vesna Ž. Djordjevic, Tatjana Baltić, Stefan Simunovic, Jelena Ćirić, Ilija Djekic
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6797 (2024)
Intentions to purchase meat and repeat purchasing patterns will depend on the consumer’s perception of intrinsic and extrinsic quality cues. In order to discover consumers’ insights into the quality of pork and beef, the main objective of this st
Externí odkaz:
https://doaj.org/article/7d4a62244c3042b0ab11f71b8940538d
Autor:
M Jelena Janjic, Z Milan Baltic, M Natasa Glamoclija, V. Radmila Marković, D Marija Boskovic, M Slaven Grbic, S. Jelena Ivanović, P Jasna Djordjevic, M Tatjana Baltic
Publikováno v:
Food and Feed Research
Food and Feed Research (2016) 43(2):111-118
Food and Feed Research, Vol 43, Iss 2, Pp 111-118 (2016)
Food and Feed Research (2016) 43(2):111-118
Food and Feed Research, Vol 43, Iss 2, Pp 111-118 (2016)
Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality ass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::049ee980058fdbe47dbbd2286bc72dd5
https://doi.org/10.5937/ffr16021111
https://doi.org/10.5937/ffr16021111
Autor:
Branka, Borović1 branka@inmesbgd.com, Tatjana, Baltic1, Brankica, Lakićević1, Vesna, Janković1, Radmila, Mitrović1, Jelena, Jovanović1, Slobodan, Lilić1
Publikováno v:
Meat Technology / Tehnologija Mesa. 2014, Vol. 55 Issue 2, p117-122. 6p.
Autor:
Jelena Ćirić, Nils Haneklaus, Sara Rajić, Tatjana Baltić, Ivana Branković Lazić, Vesna Đorđević
Publikováno v:
Journal of Trace Elements and Minerals, Vol 2, Iss , Pp 100038- (2022)
ABSTRACT: Background: Bee bread can be defined as a popular bee product (behind honey, propolis, beewax, bee pollen, royal jelly and apitoxin), a natural substance, a mixture of bee pollen, honey and lactic acid bacteria that is the result of lactic
Externí odkaz:
https://doaj.org/article/234476cfdba94796a5bfdef89b19aa15
Autor:
Milan, Baltic Z., Marija, Bošković, Jelena, Ivanović, Marija, Dokmanović, Jelena, Janjić, Jasna, Lončina, Tatjana, Baltic
Publikováno v:
Meat Technology / Tehnologija Mesa; 2013, Vol. 54 Issue 2, p168-175, 8p
Autor:
Jelena, Jovanović, Branka, Borović, Branko, Velebit, Brankica, Lakićević, Tatjana, Baltic, Radmila, Mitrović, Milan, Milijašević
Publikováno v:
Meat Technology / Tehnologija Mesa; 2013, Vol. 54 Issue 2, p117-122, 6p
Autor:
Brankica, Lakićević, Vesna, Janković, Danka, Spirit, Vesna, Matekalo-Sverak, Radmila, Mitrović, Branka, Borović, Tatjana, Baltic
Publikováno v:
Meat Technology / Tehnologija Mesa; 2012, Vol. 53 Issue 1, p50-55, 6p
Autor:
Tatjana Baltić, Milan Baltić Ž., Dušan Mišić, Jelena Ivanović, Jelena Janjić, Marija Bošković, Marija Dokmanović
Publikováno v:
Acta Veterinaria, Vol 65, Iss 3, Pp 417-428 (2015)
The aim of this study was to investigate the influence of marination, on the growth of Salmonella spp. in contaminated broiler breast fillets during storage. In the conducted study, broiler breast fillets were inoculated with a cocktail of different
Externí odkaz:
https://doaj.org/article/08d4deb6b6d14e5688af81d745be8abe
Autor:
Dragan Milicevic, Miomir Nikšic, Tatjana Baltić, Danijela Vranic, Srdan Stefanovic and Saša janković
Publikováno v:
Veterinary World, Vol 3, Iss 7.000, Pp 305-311 (2010)
In order to assess of risk assessment, the aim of this paper was to provide good and detailed insight into the level of contamination of complete feedmixes intended for fattening swine from mycotoxin-producing fungi and mycotoxins (n=18). Isolation a
Externí odkaz:
https://doaj.org/article/79b35e2191c240849dbf73c63c4306c9