Browsing by Author "Baltic, Milan"
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Allergenic Proteins In Fish
Baltic, Milan; Ivanovic, Jelena; Janjic, Jelena; Bockovic, Marija; Markovic, Radmila; Djordjevic, Jasna; Dokmanovic, Marija; Glisic, MilicaRiba predstavlja znatan deo ishrane ljudi u svetu. Pre svega, riba je značajan izvor proteina (15-24%) visoke biološke vrednosti, bogata je mineralima, vitaminima, a posebno esencijalnim masnim kiselinama za koje je dokazano ... -
Change Number Of Enterobacteria During Storage Of Cold Smoked Trout Packed In Vacuum And Modified Atmosphere
Pavlicevic, Natasa; Dimitrijevic, Mirjana; Teodorovic, Vlado; Karabasil, Nedjeljko; Djordjevic, Vesna; Baltic, MilanDanas je hladno dimljena riba sastavni deo naše ishrane. Razlog tome treba tražiti kako u povećanju proizvodnje ribe u akvakulturi, koja je samim tim dostupna u većoj količini za preradu, tj. dimljenje, tako i u sve većoj ... -
Fatty Acid Profile And Cholesterol Content Of Juvenile Rainbow Trout (Oncorhynchus Mykiss) And Common Carp Fry (Cyprinus Carpio)
Trbovic, Dejana; Vranic, Danijela; Petronijevic, Radivoj; Djinovic, Jasna; Baltic, Milan; Cupic, Vitomir; Spiric, AurelijaFatty acid profile and cholesterol content were investigated in rainbow trout and common carp, farmed in intensive and semi-intensive pounds respectively. Fatty acid contents of the relevant fish feeds were investigated, ... -
Fish - Importance and Consumption
Baltic, Milan; Kilibarda, Natasa; Dimitrijevic, Mirjana; Karabasil, NedjeljkoFish is very valuable and requirement food on market. Market needs for fish are compensated from two resources: capture from natural resources (oceans, seas, lakes, rivers) and with fish production in aquacultures. Fish ... -
Fish-Borne Parasitic Zoonoses with Special Reference to Anthropogenic Impact
Baltic, Milan; Boskovic, Marija; Djordjevic, Vesna; Markovic, Radmila; Dimitrijevic, Mirjana; Pavlicevic, NatasaParazitska oboljenja koja se prenose mesom ribe dugo vremena nisu dobijala zasluženu pažnju, pre svega jer su ove zoonoze bile vezane za zemlje tropskog i suptropskog pojasa, naročito azijske zemlje u kojima riba predstavlja ... -
Lactic Acid Bacteria: Effect on the Quality and Safety of Fishery Products
Pavlicevic, Natasa; Djordjevic, Vesna; Dimitrijevic, Mirjana; Boskovic, Marija; Markovic, Radmila; Baltic, MilanPrisustvo mlečno kiselinskih bakterija (MKB) u mesu ribe dugo vremena bilo je zanemarivano s obzirom na njihov nizak broj u mesu ribe, što je uslovljeno specifičnostima ribljeg mesa. Međutim, promena navika u ishrani ljudi ... -
Metal Concentration In Muscle Tissue Of Fish From Different Fish Ponds
Janjic, Jelena; Ivanovic, Jelena; Jovanovic, Dragoljub; Markovic, Radmila; Starcevic, Marija; Djordjevic, Vesna; Baltic, MilanRiba predstavlja važan deo ljudske ishrane, a takođe, riba je dobar pokazatelj kontaminacije životne sredine od strane jednog broja supstanci, uključujući i tragove metala u slatkovodnim sistemima, posebno zbog toga što ... -
Metals Concentrations In Water And Sediment From The Danube River
Ivanovic, Jelena; Janjic, Jelena; Milanov, Rasa; Boskovic, Marija; Glamoclija, Natasa; Raicevic, Smiljana; Baltic, MilanVoda je osnov opstanka živog sveta koji je u njoj i nastao. Dve trećine zemljine površine je pod vodom. Bez obzira na značaj vode na opstanak živog sveta ljudska vrsta prema vodi nema odgovarajući odnos. O tome govore ... -
Recent Views On Postmortem Aging In Fish
Baltic, Milan; Loncina, Jasna; Dimitrijevic, Mirjana; Djordjevic, Vesna; Markovic, Radmila; Karabasil, Nedjeljko; Pavlicevic, NatasaOdmah nakon prekida cirkulisanja krvi, pa zbog toga i nedostatka izvora kiseonika, glikogen podlaže anaerobnom razlaganju i preko niza fosforilovanih derivata glukoze prelazi u mlečnu kiselinu, koja se nagomilava u mišićima, ... -
The Smoked Fish - Producing And Quality
Kilibarda, Natasa; Baltic, Milan; Dimitrijevic, Mirjana; Karabasil, Nedjeljko; Teodorovic, VladoThe preservation of fish by smoking dates back to prehistoric times. Smoked fish is very acceptable product for the consumers because of their sensory characteristic (attractive appearance, typical odor and taste). In the ...