Bacterial hazards in fish meat: The aetiologic agents of foodborne diseases.
- Published in:
- Meat Technology, 2016, v. 57, n. 1, p. 27
- By:
- Publication type:
- Article
Works matching IS 24664812 AND DT 2016 AND VI 57 AND IP 1
Results: 10
1
2
Effect of sodium chloride reduction in dry fermented sausages on sensory quality parameters and instrumentally measured colour.
- Published in:
- Meat Technology, 2016, v. 57, n. 1, p. 22
- By:
- Publication type:
- Article
3
Predicting microbial growth: Theory and Application.
- Published in:
- Meat Technology, 2016, v. 57, n. 1, p. 57
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- Publication type:
- Article
4
UPLC-MS/MS determination of histamine levels in canned fish collected from Belgrade retail markets.
- Published in:
- Meat Technology, 2016, v. 57, n. 1, p. 47
- By:
- Publication type:
- Article
5
Health aspects of dry-cured ham.
- Published in:
- Meat Technology, 2016, v. 57, n. 1, p. 39
- By:
- Publication type:
- Article
6
The attitudes and habits of Serbian preschool children in consumption of meat and fish.
- Published in:
- Meat Technology, 2016, v. 57, n. 1, p. 72
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- Publication type:
- Article
7
Inhibitory effect of thyme and oregano essential oils and some essential oil components on Salmonella Senftenberg and Salmonella Give.
- Published in:
- Meat Technology, 2016, v. 57, n. 1, p. 67
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- Publication type:
- Article
8
Liver patѐ: process hygiene, quality parameters and thermal process.
- Published in:
- Meat Technology, 2016, v. 57, n. 1, p. 11
- By:
- Publication type:
- Article
9
Effect of modified atmosphere on sensory, chemical and physico-chemical properties of Serbian traditional smoked meat products.
- Published in:
- Meat Technology, 2016, v. 57, n. 1, p. 5
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- Publication type:
- Article
10
Comparative analysis of meat chemical composition of different broiler provenances.
- Published in:
- Meat Technology, 2016, v. 57, n. 1, p. 1
- By:
- Publication type:
- Article