Works matching IS 24664812 AND DT 2016 AND VI 57 AND IP 2
Results: 10
Microbiological safety and quality of salmon: health benefits and risk.
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- Meat Technology, 2016, v. 57, n. 2, p. 120
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- Article
Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere.
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- Meat Technology, 2016, v. 57, n. 2, p. 141
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Microbiological status of minced pork meat in vacuum and modified atmosphere packaging.
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- Meat Technology, 2016, v. 57, n. 2, p. 132
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Production characteristics and safety parameters of Sremska ham.
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- Meat Technology, 2016, v. 57, n. 2, p. 126
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Cadmium in pheasant tissues as a bioindicator of environmental pollution in 23 Serbian districts.
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- Meat Technology, 2016, v. 57, n. 2, p. 115
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Proximate composition, water activity and sodium and potassium content in dry fermented sausages with reduced salt content.
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- Meat Technology, 2016, v. 57, n. 2, p. 110
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- Article
Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue.
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- Meat Technology, 2016, v. 57, n. 2, p. 102
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Carcass performance of Simmental and Holstein Friesian beef cattle in Serbia.
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- Meat Technology, 2016, v. 57, n. 2, p. 95
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Effects of phytobiotics on Cobb broiler production results, meatiness and chemical composition.
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- Meat Technology, 2016, v. 57, n. 2, p. 89
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Association between red meat consumption and cancer risk.
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- Meat Technology, 2016, v. 57, n. 2, p. 81
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- Article