Zobrazeno 1 - 7
of 7
pro vyhledávání: '"V Jovanka Popov-Raljic"'
Autor:
D Ksenija Nesic, V Jovanka Popov-Raljic, Z Milan Baltic, M Jelena Djuric, M Zoran Stojanovic, P Boris Pisinov, D Snezana Ivanovic
Publikováno v:
Hemijska Industrija, Vol 68, Iss 6, Pp 801-807 (2014)
Hemijska Industrija
Hemijska industrija (2014) 68(6):801-807
Hemijska Industrija
Hemijska industrija (2014) 68(6):801-807
The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ff5b2d7e150b8adcd76af37a82ac1c9
https://doi.org/10.2298/hemind131201006i
https://doi.org/10.2298/hemind131201006i
Autor:
P Boris Pisinov, Z Milan Baltic, D Ksenija Nesic, D Snezana Ivanovic, V Jovanka Popov-Raljic, M Zoran Stojanovic
Publikováno v:
Hemijska Industrija, Vol 67, Iss 6, Pp 999-1006 (2013)
Hemijska Industrija
Hemijska Industrija
Meso svinja zbog svog sastava, pre svega količine visoko vrednih proteina, i esencijlnih aminokiselina, masti i esencijalnih masnih kiselina, vitamina (svinjsko meso, na primer, sadrži visok nivo tiamina i on je 5–10 puta veći nego u mesu ostali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc78aab8711846288ec4458e0abe6b92
http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1300017I.pdf
http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1300017I.pdf
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2005, Iss 108, Pp 247-254 (2005)
The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6210d44c196f53e1eb2e8271da2ea1ec
https://doi.org/10.2298/zmspn0508247p
https://doi.org/10.2298/zmspn0508247p
Autor:
I Anamarija Mandic, Natalija Dzinic, Aleksandra Pavlovic, M Djurdjica Kelemen-Masic, V Jovanka Popov-Raljic
Publikováno v:
Biotehnologija u stocarstvu. 19:49-56
Effects of ? -tocopheryl acetate addition to the chicken feed (A-control group: common broiler feed, B and C groups: feed supplemented with a-tocopheryl acetate at 50 mg/kg and 75 mg/kg of feed, respectively) on sensory characteristics of meat of chi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12b20286a9f3bac67c24efe486dd2d54
https://doi.org/10.2298/bah0302049m
https://doi.org/10.2298/bah0302049m
Autor:
N Marija Perunovic, L Dragic Zivkovic, V Aleksandar Bulatovic, V Jovanka Popov-Raljic, Mirjana Ivanovic
Publikováno v:
Journal of Agricultural Sciences (Belgrade), Vol 48, Iss 2, Pp 179-185 (2003)
Authors examined the effects of SUPRO 595 and GRINSTED? Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::725cd8bcd58a726ef0e6d9a502bb54a2
http://www.doiserbia.nb.rs/img/doi/1450-8109/2003/1450-81090302179Z.pdf
http://www.doiserbia.nb.rs/img/doi/1450-8109/2003/1450-81090302179Z.pdf
Autor:
B Biljana Rabrenovic, V Bojana Filipcev, G Jovanka Lalicic-Petronijevic, D Olivera Simurina, A Mirjana Demin, V Jovanka Popov-Raljic
Publikováno v:
Hemijska industrija
Hemijska Industrija, Vol 67, Iss 3, Pp 455-463 (2013)
Hemijska Industrija, Vol 67, Iss 3, Pp 455-463 (2013)
The effects of different concentrations of complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough and sensory properties of three groups of bread were investigated. The dough obtained f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3156eb7077b78f6932f28f3e20409f02
http://aspace.agrif.bg.ac.rs/handle/123456789/3233
http://aspace.agrif.bg.ac.rs/handle/123456789/3233
Autor:
N Marija Perunovic, D Mirjana Ivanovic, V Aleksandar Bulatovic, V Jovanka Popov-Raljic, M Dusan Zivkovic
Publikováno v:
Acta periodica technologica
Acta Periodica Technologica, Vol 2002, Iss 33, Pp 11-18 (2002)
Acta Periodica Technologica, Vol 2002, Iss 33, Pp 11-18 (2002)
The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50b74e0cb1f49bd7c120ed9fa5361c52
http://aspace.agrif.bg.ac.rs/bitstream/id/2769/421.pdf
http://aspace.agrif.bg.ac.rs/bitstream/id/2769/421.pdf