Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Vesna Matekalo-Sverak"'
Autor:
Vesna Matekalo-Sverak, Nikolina Novakov, Vesna Đorđević, Ivan Bogut, Boris Župan, Dragana Ljubojević, Miroslav Ćirković
Publikováno v:
Croatian Journal of Fisheries, Vol 70, Iss 5, Pp 79-88 (2012)
Cyprinids are the dominant fish in ponds in Serbia. Existing data of its meat quality are highly variable, since fish age, diet and other factors that have a significant impact on the results have been rarely mentioned. Samples of two-year old common
Externí odkaz:
https://doaj.org/article/7f66b596d99c4b9ba1f5eba0b41d5dbf
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 6, Pp 520-530 (2010)
The purpose of this study was to investigate the relationship between the carcass weight and the level of skatole in boar back fat samples with descriptive sensory profiles (trained sensory panel) immediately after heating the fat samples (warm). A w
Externí odkaz:
https://doaj.org/article/0575257343b04d8ca75c878d41531fa0
Autor:
Danka Spirić, Radivoj Petronijević, Brankica Lakicevic, Vesna Matekalo-Sverak, Vesna Jankovic
Publikováno v:
Procedia Food Science. 5:121-124
Soybean and gluten belong to the group of basic food allergens and thus they are potentially hazardous. This work gives an overview of the analysis of meat products from retail shops for the presence of soybean and gluten, by using an ELISA method, n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9570906928db335137e8295f6f0a9f46
https://doi.org/10.1016/j.profoo.2015.09.033
https://doi.org/10.1016/j.profoo.2015.09.033
Autor:
Jelena, Babić1 bjelena@inmesbgd.com, Vesna, Matekalo-Sverak1, Branka, Borović1, Branko, Velebit1, Dragica, Koran1, Milan, Milijašević1, Dejana, Trbović1
Publikováno v:
Meat Technology / Tehnologija Mesa. 2012, Vol. 53 Issue 1, p36-42. 7p.
Publikováno v:
Meat Technology / Tehnologija Mesa. 2012, Vol. 53 Issue 1, p62-70. 9p.
Publikováno v:
Journal of Food Processing and Preservation. 38:2061-2068
In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ecc4ed2e81e64129dd3546d0fa07f81
https://doi.org/10.1111/jfpp.12184
https://doi.org/10.1111/jfpp.12184
Publikováno v:
International Journal of Food Properties
In this study, non-oxidative and oxidative thermogravimetric analysis was applied as a method for determining the thermal stability of the total lipids extracted from Zlatibor bacon in different phases of production (raw samples, 10th and 30th day of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::571f3ce5148319ae79c67c565df5db99
https://doi.org/10.1080/10942912.2011.579672
https://doi.org/10.1080/10942912.2011.579672
Autor:
Vesna Djordjevic, Jelena Petrović, Ivan Pušić, Dubravka Milanov, Jelena Apić, Zivoslav Grgic, Vesna Matekalo-Sverak
Publikováno v:
Veterinarski Glasnik, Vol 66, Iss 3-4, Pp 175-183 (2012)
Trichinosis is a parasitic zoonosis that is caused by parasitic larvae of the genus Trichinella. Serbia is among the countries in which T. spiralis is present, in addition to domestic animals, also in synanthropic and sylvatic animals. This paper pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef64d6dac98c186623bf9dffea02a62f
http://www.doiserbia.nb.rs/img/doi/0350-2457/2012/0350-24571204175P.pdf
http://www.doiserbia.nb.rs/img/doi/0350-2457/2012/0350-24571204175P.pdf
Autor:
Danka Spirić, Mladen Raseta, Slobodan Lilic, Olivera Bunčić, Vesna Matekalo-Sverak, Ivana Brankovic-Lazic, Vojin Vranic
Publikováno v:
Tehnologija mesa (2012) 53(2):121-126
Unpacked cut chicken meat in retailis is intensely influenced by micro-environment. The aim of this paper is to determine closer the risks that exist in retail. The existing microbiological risk is determined by taking swabs from worker's hands, equi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28cc3f5d8d5493192fec00b07ae08f2c
https://doi.org/10.5937/tehmesa1202121r
https://doi.org/10.5937/tehmesa1202121r
Autor:
Branka Borović, D. Spirić, B. Velebit, Slobodan Lilic, V. Janković, B. Lakićević, Vesna Matekalo-Sverak
Publikováno v:
Biotehnologija u stocarstvu. 27:1329-1335
The large and diverse group of microscopic foodborne yeasts and moulds includes several hundred species. Both yeasts and moulds cause various degrees of deterioration and decomposition of food. They can invade and grow on virtually any type of food a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5c04d9d3b9994c60380ab25637dfe27
https://doi.org/10.2298/bah1103329l
https://doi.org/10.2298/bah1103329l