Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Zlatko Pejkovski"'
Autor:
Daniela Beličovska, Zlatko Pejkovski, Aleksandra Silovska-Nikolova, Katerina Beličovska, Vesna Levkov, Nikola Pacinovski, Elena Eftimova, Mimi Kratovalieva-Stanikevska
Publikováno v:
Macedonian Journal of Animal Science. 12:55-64
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a39bea58d87e50182764b8a2fa083743
https://doi.org/10.54865/mjas22121-2055b
https://doi.org/10.54865/mjas22121-2055b
Publikováno v:
Journal of Agricultural, Food and Environmental Sciences. 75:1-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ef5d8d48b81a775612c9f45ccef9cd9
https://doi.org/10.55302/jafes21751001sn
https://doi.org/10.55302/jafes21751001sn
Autor:
Daniela Belichovska, Zlatko Pejkovski, Aleksandra Silovska Nikolova, Katerina Belichovska, Rodne Nastova, Natasha Gjorgovska
Publikováno v:
Macedonian Journal of Animal Science. 10:23-28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc6e5cf97db50de635f43ebf7b7f376b
https://doi.org/10.54865/mjas20101-2023b
https://doi.org/10.54865/mjas20101-2023b
Publikováno v:
Knowledge International Journal. 34:657-662
The Krushevo sausage and The Vevchani Sausage - lukanec are authentic kinds of traditional sausages in The Republic of Macedonia. These traditional sausages are part of the domestic sausages group and, as such, they have very specific characteristics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c4ba2513cf0ecca6049eac8e73035b1
https://doi.org/10.35120/kij3403657s
https://doi.org/10.35120/kij3403657s
Publikováno v:
KNOWLEDGE - International Journal. :643-648
Fat and cholesterol are an important group of nutrients that should be limited in the diet to reduce the risk of chronic diseases. Cardiovascular and carcinogenic diseases are associated with fat-rich diets, but also other chronic health problems can
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd8c6cf8010b9d5a2f8a567ad032fb36
https://doi.org/10.35120/kij3003643b
https://doi.org/10.35120/kij3003643b
Publikováno v:
Meat Technology. 60:37-43
Smoking is a way of preserving the fish which, after previous salting, are processed with organic components contained in the smoke during incomplete combustion (pyrolysis) of wood. Smoke contains volatile aromatic substances that gives specific feat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea7f06a7c657534ce9d9c2a109f7f054
https://doi.org/10.18485/meattech.2019.60.1.6
https://doi.org/10.18485/meattech.2019.60.1.6
Autor:
Zora Uzunoska, Zlatko Pejkovski, Tanja Kalevska, Daniela Beličovska, Katerina Beličovska, Viktorija Stamatovska
Publikováno v:
Macedonian Journal of Animal Science. 6:31-39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e662691a6385a70cd90fdd088e57cdad
https://doi.org/10.54865/mjas1661031u
https://doi.org/10.54865/mjas1661031u
Publikováno v:
Tehnologija mesa. 56:75-80
pH value, basic chemical composition (water, proteins, fats and ash) as well as energy value of rainbow (standard and golden type) and river trout meat were investigated. The fish have been grown and fed in the same way in two different ponds with pu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b691a004b3adb9baa9f31b1afe35a051
https://doi.org/10.5937/tehmesa1501075b
https://doi.org/10.5937/tehmesa1501075b
Publikováno v:
Tehnologija mesa. 53:134-139
'Visocka pecenica' is dried beef product (m. longissimus dorsi) which has traditionally been produced for several decades in region of the town Visoko (Bosnia and Herzegovina). In the last ten years, meat plants started with production of this produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad92ef62a05163b8f82a9ca0c90abf39
https://doi.org/10.5937/tehmesa1202134g
https://doi.org/10.5937/tehmesa1202134g