Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Vladimir Kakurinov"'
Autor:
Tryfon Adamidis, Magdalena Apostolova, Diana Bogueva, Birsen Bulut-Solak, Darija Cör, Biljana Curcic, Svetla Danova, Tarik Dizdarević, Diola Dosti, Dana Gafiţianu, Aliona Ghendov-Moşanu, Alina-Ioana Gostin, Nadica Ilievska, Dzengis Jasar, Vladimir Kakurinov, Daniela Čačić Kenjerić, Nataša Kilibarda, Željko Knez, Maša Knez Hrnčič, Evgenia Krasteva-Blagoeva, Aleksandra Martinovic, Jasna Mastilović, Slavko Mirecki, Anca Ioana Nicolau, Maria Papageorgiou, Valentina Pavlova, Gordana Radovanović, Vesna Rudić-Grujić, Agim Rysha, Slavica Samardžić, Orana Sinani, Darja Sokolić, Svetlana Stanišić, Rodica Sturza, Ismail Hakki Tekiner, Indrit Tila, Iuliana Vintilă, Kyriaki G. Zinoviadou, Corina Aurelia Zugravu, Suzana Đorđević-Milošević, Gordana Đurić
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c87a56c5ef233433107dc1efce542de3
https://doi.org/10.1016/b978-0-12-820782-6.00023-2
https://doi.org/10.1016/b978-0-12-820782-6.00023-2
Centuries-old, the Macedonian traditional food and eating habits are representing Macedonian pride and are an integral part of the Macedonian intangible cultural heritage. Modern time trends and requirements are imposing new challenges for traditiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7633b16fb119ae8eaace93fb9ec9461c
https://doi.org/10.1016/b978-0-12-820782-6.00017-7
https://doi.org/10.1016/b978-0-12-820782-6.00017-7
Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient or
Publikováno v:
International Journal of Molecular Sciences, Vol 7, Iss 4, Pp 119-129 (2006)
International Journal of Molecular Sciences
Volume 7
Issue 4
Pages 119-129
International Journal of Molecular Sciences
Volume 7
Issue 4
Pages 119-129
1 Faculty of Technology and Metallurgy, The “Sv. Kiril & Metodij” University, Ruger Boskovic 16, 1000 Skopje, Macedonia 2 Faculty of Agriculture, Department of Microbiology, The “Sv. Kiril & Metodij” University, bul. Aleksandar Makedonski, bb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c55ca05205fd86663a0420ea09ba9d4b
http://www.mdpi.com/1422-0067/7/4/119/
http://www.mdpi.com/1422-0067/7/4/119/
Accidental ingestion of nematode larvae from genus Anisakis Dujardin, 1845, have been identified to cause a variety of health problems form allergic responses (hypersensitivity reactions to Anisakis spp. allergens) to anisakidosis (gastric or intesti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0371cb1ca6f9b7f5996fe4f0edac52c9
https://www.bib.irb.hr/748792
https://www.bib.irb.hr/748792
The aim of this research was to determine the chemical properties of spices that are used in sausage products industry (white pepper, red pepper, chili, garlic powder, nutmeg, nutmeg flower, coriander) and compare them with the manufacturing specific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::e7d14057eeb3aaffde03c7b62b7200b8
https://www.bib.irb.hr/748580
https://www.bib.irb.hr/748580
Autor:
Uršulin-Trstenjak, Natalija, Levanić, Davor, Galić, Antonija, Barušić, Lidija, Jurica, Karlo, Vahčić, Nada
Honey is a sweet, thick, viscous, liquid or crystallized product produced by honeybees (Apis mellifera) from the nectar of honey plants or secretions of living parts of plants or excretions of insects. Its chemical composition makes it a complex mixt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::1a740333407b2c8e298acd6c8f4f936c
https://www.bib.irb.hr/706031
https://www.bib.irb.hr/706031