Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Vuković, Ilija"'
Autor:
Petronijević Radivoj B., Matekalo-Sverak Vesna F., Spirić Aurelija T., Vuković Ilija K., Babić Jelena A., Milijašević Milan P., Trbović Dejana K.
Publikováno v:
Hemijska Industrija, Vol 68, Iss 6, Pp 781-791 (2014)
The aim of this research was to develop a novel colorimetric method based on mathematical models, by multiple linear regression (MLR), from the CIE L*a*b* measurements and data of the HPLC determination of food colorants. Calibration set of 10 produc
Externí odkaz:
https://doaj.org/article/f460c6a87a58418d8fcfba2fd81be88a
Autor:
Vasilev Dragan, Vuković Ilija
Publikováno v:
Veterinarski Glasnik, Vol 62, Iss 5-6, Pp 317-328 (2008)
The paper presents the more important data on the bacteria Clostridium botulinum, the appearance of botulism, hazard analysis and the possibilities for preventing botulism. Proteolytic strains of C.botulinum Group I, whose spores are resistant to hea
Externí odkaz:
https://doaj.org/article/43e012b393264913a90a6506b941ed53
Publikováno v:
Veterinarski Glasnik, Vol 59, Iss 1-2, Pp 29-39 (2005)
The paper presents the more important additives used in meat products, their functional characteristics, the permitted quantities and declaration in keeping with the new legal regulations. Additives important for meat products, according to their fun
Externí odkaz:
https://doaj.org/article/a6eac3a37ef44bcb8eae9c6a119be06e
Autor:
Vuković, Ilija
Publikováno v:
Зборник радова Правног факултета у Нишу / Collection of Papers, Faculty of Law, Niš. XVII(17):245-255
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=757064
Autor:
Vuković, Ilija
Publikováno v:
Зборник радова Правног факултета у Нишу / Collection of Papers, Faculty of Law, Niš. XX(20):143-170
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=755117
Publikováno v:
Hrana i ishrana
This paper presents some important properties and nutritive values of functional meat products such as fermented sausage, frankfurter type sausage and liver sausage, with emphasis on the functional food concept, nutritional and functional properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9677::1aeaead705485a42d42644e05c61506c
https://hdl.handle.net/21.15107/rcub_veterinar_934
https://hdl.handle.net/21.15107/rcub_veterinar_934
Publikováno v:
Tehnologija mesa
Tehnologija mesa (2011) 52(1):141-153
Tehnologija mesa (2011) 52(1):141-153
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% inulin powder, c) functional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::39f8da061771b0357ccac47cf7628a54
https://hdl.handle.net/21.15107/rcub_veterinar_780
https://hdl.handle.net/21.15107/rcub_veterinar_780
Publikováno v:
Tehnologija mesa (2011) 52(1):134-140
Tehnologija mesa
Tehnologija mesa
In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional quality parameters, i.e. sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d1203badfc79a210adf64b40de9a42e8
http://scindeks.ceon.rs/article.aspx?artid=0494-98461101134V
http://scindeks.ceon.rs/article.aspx?artid=0494-98461101134V
Publikováno v:
Fleischwirtschaft
In this paper the results of investigation of traditional raw sausages (Kulen, Sremska kobasica, and Petrovská klobása) originating from small producers of Northern Serbia are presented. Typical micro flora is growing during the natural ripening of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9677::621d8fc1d603c59cefc5551a053b25bc
https://vet-erinar.vet.bg.ac.rs/handle/123456789/776
https://vet-erinar.vet.bg.ac.rs/handle/123456789/776
Publikováno v:
Hrana i ishrana
Several properties and nutritional value of functional fermented, cooked and liver sausages are reported. Functional fermented and cooked sausages contained more proteins and less fat, consequently having being of less energetic value than convention
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9677::45ed090fd790d3253bf6de5eafbbda4f
https://vet-erinar.vet.bg.ac.rs/bitstream/id/1577/723.pdf
https://vet-erinar.vet.bg.ac.rs/bitstream/id/1577/723.pdf