Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Zora UZUNOSKA"'
Publikováno v:
Food and Environment Safety, Vol 17, Iss 2, Pp 252-260 (2018)
The aim of the research was to determine the differences in slaughter characteristics, weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and conventional system. The study included 120 lambs, 60 of which were bre
Externí odkaz:
https://doaj.org/article/6be1f82e55e5454c8cd376eecde81ad3
Autor:
Zora UZUNOSKA, Tanja KALEVSKA, Viktorija STAMATOVSKA, Daniela NIKOLOVSKA NEDELKOSKA, Natalija TRAJCESKA, Daniela BELICHOVSKA, Katerina BELICHOVSKA
Publikováno v:
Food and Environment Safety, Vol 17, Iss 2, Pp 213-223 (2018)
A segment of our research was focused on examining the impact of the frequency of milk and dairy products’ (MDP) consumption on bone mineral density (BMD) of Macedonian female population. BMD was measured by DEXA-densitometer in 210 females at the
Externí odkaz:
https://doaj.org/article/435c0e93542147729c6756b799860b29
Autor:
Viktorija STAMATOVSKA, Ljubica KARAKASOVA, Zora UZUNOSKA, Tatjana KALEVSKA, Valentina PAVLOVA, Gjore NAKOV, Aleksandar SAVESKI
Publikováno v:
Food and Environment Safety, Vol 16, Iss 1, Pp 13-20 (2017)
Sensory characteristics are of great significance for all food products. These are features which every consumer evaluates on a daily basis and based on that assessment decides whether to buy or not a product. The aim of this paper is to examine the
Externí odkaz:
https://doaj.org/article/fe9e27b5ac4445bbb38fbde863a7f3dc
Publikováno v:
Ukrainian Journal of Food Science. 6:225-235
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e41e6a43a5d8964d066bafd89dd47286
https://doi.org/10.24263/2310-1008-2018-6-2-8
https://doi.org/10.24263/2310-1008-2018-6-2-8
Publikováno v:
Applied Researches in Technics, Technologies and Education. 6:50-53
Whey is a by-product in the process of cheese production, represented with 85-90% from the total milk volume and contains 50% of the milk’s dry matter: lactose, whey proteins, minerals and vitamins. The high quality whey proteins are a source of en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e0ec53fb56030bdd9c8773b232382c3
https://doi.org/10.15547/artte.2018.01.008
https://doi.org/10.15547/artte.2018.01.008
Publikováno v:
Applied Researches in Technics, Technologies and Education. 6:45-49
One of the indicators of the hygienic quality of milk is the number of somatic cells, which is an internationally recognized parameter for the health condition of the udder. The increased number of somatic cells over 400.000/ml causes changes in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::639b7362973f32bc44df9c89c2543983
https://doi.org/10.15547/artte.2018.01.007
https://doi.org/10.15547/artte.2018.01.007
Autor:
Zora Uzunoska, Tatjana Kalevska, Viktorija Stamatovska, Daniela Nikolovska Nedelkoska, Tatjana Blazevska, Nikola Orovcanec
Publikováno v:
Journal of Agricultural, Food and Environmental Sciences. 72:13-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::237d3a0cba5c969d3cf2ec93b94a84ab
https://doi.org/10.55302/jafes18721013u
https://doi.org/10.55302/jafes18721013u
Autor:
Tatjana Blazhevska, Vjekoslav Tanaskovik, Ordan Čukaliev, Valentina Pavlova, Мarija Меnkinoska, Zora Uzunoska
Publikováno v:
Journal of Agricultural, Food and Environmental Sciences. 72:192-197
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f796ba66373ecd50d21264afb601e6a
https://doi.org/10.55302/jafes18721192b
https://doi.org/10.55302/jafes18721192b
Autor:
Daniela Nikolovska Nedelkoska, Natalija Atanasova-Pancevska, Mitko Karadelev, Zora Uzunoska, Dzoko Kungulovski
Publikováno v:
Journal of Agricultural, Food and Environmental Sciences. 72:67-71
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1ff92d4a9d44ce8b6dc216dc7908a1c
https://doi.org/10.55302/jafes18723067nn
https://doi.org/10.55302/jafes18723067nn
Publikováno v:
Applied Researches in Technics, Technologies and Education. 6:54-61
Pseudocereals and cereals are plant materials that have similar final uses as flours for bakery products. However, these plants are different botanically, as pseudocereals they are broadleaf plants, whereas as cereals they are grasses. The use of pse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c9febc024108256e6fcc57171fe7324
https://doi.org/10.15547/artte.2018.01.009
https://doi.org/10.15547/artte.2018.01.009