Works matching IS 04949846 AND DT 2015 AND VI 56 AND IP 1
Results: 10
Hemijski sastav i pH-vrednost mesa kalifornijske (Oncorhynchus mykiss) i potočne pastrmke (Salmo trutta fario) gajene u ribnjaku.
- Published in:
- Meat Technology / Tehnologija Mesa, 2015, v. 56, n. 1, p. 75, doi. 10.5937/tehmesa1501075b
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- Article
Kvalitet paniranih proizvoda od ribe na nasem tržištu.
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- Meat Technology / Tehnologija Mesa, 2015, v. 56, n. 1, p. 67
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- Article
Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na očuvanje senzornih svojstava odrezaka šarana (Cyprinus carpio).
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- Meat Technology / Tehnologija Mesa, 2015, v. 56, n. 1, p. 58, doi. 10.5937/tehmesa1501058b
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- Article
Meso pataka u ishrani ljudi.
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- Meat Technology / Tehnologija Mesa, 2015, v. 56, n. 1, p. 50
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- Article
High efficiency of supercritical rosemary extract in long term oxidative stabilization of pork liver pâté.
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- Meat Technology / Tehnologija Mesa, 2015, v. 56, n. 1, p. 41, doi. 10.5937/tehmesa1501041i
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- Article
The impact of starter culture on the pH and the content of lactic and volatile fatty acids in boiled-smoked sausages.
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- Meat Technology / Tehnologija Mesa, 2015, v. 56, n. 1, p. 34, doi. 10.5937/tehmesa1501034i
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- Article
Higijena procesa klanja i obrade svinja tokom godinu dana na jednoj klanici u Severnobanatskom okrugu u Srbiji.
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- Meat Technology / Tehnologija Mesa, 2015, v. 56, n. 1, p. 26
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- Article
Prirodna antimikrobna jedinjenja i biološka zaštita hrane.
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- Meat Technology / Tehnologija Mesa, 2015, v. 56, n. 1, p. 16
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- Article
Uticaj svinjskog mesa i masti na zdravlje ljudi.
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- Meat Technology / Tehnologija Mesa, 2015, v. 56, n. 1, p. 8
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- Article
Intense light pulses upset the sensory quality of meat products.
- Published in:
- Meat Technology / Tehnologija Mesa, 2015, v. 56, n. 1, p. 1, doi. 10.5937/tehmesa1501001t
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- Article