Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Turubatović Lazar"'
Autor:
Vesković-Moračanin Slavica, Rašeta Mladen, Karan Dragica, Trbović Dejana, Turubatović Lazar, Šaponjić Milinko, Škrinjar Marija
Publikováno v:
Veterinarski Glasnik, Vol 66, Iss 1-2, Pp 85-96 (2012)
In parallel with the industrialization and standardization of contemporary production, cheese production based on traditional principles represents an important attribute of a nation, state or region. Awareness of the specificities of these produc
Externí odkaz:
https://doaj.org/article/c75d573543cf4390ab77a2788b3c74a5
Autor:
Vesković-Moračanin Slavica M., Mirecki Slavko, Trbović Dejana K., Turubatović Lazar R., Kurćubić Vladimir S., Mašković Pavle Z.
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 107-113 (2012)
This paper presents the results of a study dealing with the processes in the production of white cheese in brine, which are based on old, traditional technologies and are produced in Serbia (near Nova Varoš - Cheese from Zlatar) and Montenegro (Podg
Externí odkaz:
https://doaj.org/article/eb1df0ecd3e546a684a70cb17a0d1183
Autor:
Vesković-Moračanin Slavica, Turubatović Lazar, Rašeta Mladen, Stefanović Srđan, Janković Saša, Škrinjar Marija
Publikováno v:
Veterinarski Glasnik, Vol 65, Iss 1-2, Pp 83-93 (2011)
Investigations conducted within project "Techonological and protective characteristics of autochthonous strains of lactic acid bacteria isolated from traditional fermented sausages and possibilities for their implementation in the meat industry" (
Externí odkaz:
https://doaj.org/article/c8b5c9b0dcf44b038352f22d2ca609c0
Publikováno v:
Hemijska Industrija, Vol 56, Iss 4, Pp 157-162 (2002)
HACCP (Hazard Analysis and Critical Control Points) is an indispensable contemporary system of process control in the food processing industry. In its original meaning this control procedure includes hazard analysis and identification of the points i
Externí odkaz:
https://doaj.org/article/7064e125245b42b7ac38a7ababa35531
Autor:
Nikolic, Milan, Vranic, Danijela, Spiric, Aurelija, Batas, Valentina, Nikolic-Kokic, Aleksandra, Radetic, Petar, Turubatovic, Lazar, Blagojevic, Dusko P., Jones, David R., Niketic, Vesna, Spasic, Mihajlo B.
Publikováno v:
In Biochemical and Biophysical Research Communications 2006 348(1):265-270
Autor:
Moračanin, Slavica Vesković1 slavica@inmesbgd.com, Turubatović, Lazar1, Škrinjar, Marija2, Obradović, Dragojlo3
Publikováno v:
Food Technology & Biotechnology. Apr-Jun2013, Vol. 51 Issue 2, p247-256. 10p.
Publikováno v:
Tehnologija mesa
Smoked meat products are still produced in a traditional way in Zlatibor region, Serbia. Beef and pork ham were smoked by beech wood smoke, both in traditional (TS) and industrial smokehouses (IS). Smoke samples were collected from both smokehouses u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4206::f336102dc7f63f5559e40dabfc6375a5
http://cherry.chem.bg.ac.rs/handle/123456789/182
http://cherry.chem.bg.ac.rs/handle/123456789/182
Publikováno v:
Tehnologija mesa
Pigs' neck meat is predominantly used for barbecues. In order to prevent oxysterols formation during thermal preparation, it is important to be aware of the content of fats, cholesterol and the activity of lipid peroxide reducing enzymes. We examined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4273::9eb1123a4116b8d16041c19f9d4c57dd
http://cer.ihtm.bg.ac.rs/handle/123456789/430
http://cer.ihtm.bg.ac.rs/handle/123456789/430
Publikováno v:
54th International Congress of meat science and tehnology, Cape Town, South Africa 2008, CD-Proceedings
A pig neck is meat predominantly used for barbecues and the amount of lipids and cholesterol in relation to the activities of lipid peroxide reducing enzymes is important also for the prevention of oxysterol formation during a thermal preparation. We
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::87fea1cf1b9d64567fbb2f7c6b9f343c
https://hdl.handle.net/21.15107/rcub_cer_4989
https://hdl.handle.net/21.15107/rcub_cer_4989
Results of physicochemical and sensorial investigation of different type of fermented sausages during fermentation and ripening process are presented.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::842683af887feacb23f9b8f241e0d683
https://www.bib.irb.hr/163644
https://www.bib.irb.hr/163644