Titel	Veröffentlichungsdatum	Sprache	Zitate
Mycotoxins in food chain: Risk assessment and importance for public health	2014/01/01
Bioactive peptides from meat and their influence on human health	2014/01/01	English
Polyunsaturated fatty acids in the fish meat and their significance for human health	2014/01/01	English
Analysis of beef production volume in Serbia from 1985 to 2011.	2014/01/01	English
Taq Man Real Time PCR detection of Listeria monocytogenes: A study of enrichment incubation time affecting sensitivity in experimental dry fermented sausages	2014/01/01	English
Investigation of lead content in hare organs collected from the areas near by highway E70 - Srem county	2014/01/01
The effect of season of transportation on the welfare of broilers and selected parameters of broiler meat quality	2014/01/01
Hygiene in the production of broiler carcasses	2014/01/01	English
The effect of triticales on the yield and meat quality of broilers	2014/01/01	English
Examination of sensory perceived saltiness of chloride salts' aqueous solutions with different pH values	2014/01/01
Comparative mycological analysis of spices used in meat industry	2013/01/01	English
Investigation of Shiga-like toxigenic Escherichia coli in meat products by quantitative PCR	2013/01/01	English
Effect of pre-processing of trout by freezing on the characteristics of smoked trout fillets	2013/01/01	English
Chemical composition, cholesterol content and fatty acid profiles of common carp (Cyprinus carpio) from free-catch, semi-intensive and cage system	2013/01/01
Changes in the proximate and fatty acid composition in carp meat during the semi intensive farming	2013/01/01
Comparison of results of sensory and chemical and physico-chemical investigations of fresh chilled beef packaged in vacuum during storage in retail conditions	2013/01/01
Use of essential oils in order to prevent foodborne illnesses caused by pathogens in meat	2013/01/01	English
Morphological and biochemical characteristics of natural isolates of lactic acid bacteria isolated from Zlatar cheese	2013/01/01	English
Distribution of organochlorine pesticides and polychlorinated biphenyls in two spices of fish from Danube	2013/01/01
The study of transport conditions of pigs to the slaughterhouse	2013/01/01	English
Possibilities for substitution of sodium chloride with some salts in the production of dried pork	2014/01/01	English
Implementation of traceability principle in the production of Zlatar cheese	2014/01/01	English
The effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere	2014/01/01	English
Study on consumer evaluation of cooked sausages	2014/01/01	English
Salt reduction in human diet: A global strategy for 21st century	2014/01/01	English
Changes in the quality of goat meat in the production of smoked ham	2014/01/01	English
Microbial ecosystem of processing units during production process of Petrovská klobása	2014/01/01	English
STEC in the beef chain: One health approach	2014/01/01
Cholesterol and total lipid content in raw and heat processed commercially produced meat from two farms	2014/01/01
Determination of PAH4 compounds in smoked meat and meat products: Elaboration of the method	2014/01/01