Browsing 4. Proceedings / Zbornici radova by Author "Karabasil, Nedjeljko"

Now showing items 1-5 of 5

  • 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, Milan
    Danas 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 ...

  • Fish - Importance and Consumption 

    Baltic, Milan; Kilibarda, Natasa; Dimitrijevic, Mirjana; Karabasil, Nedjeljko
    Fish 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 ...

  • The Influence Finished Mass of Young Bulls of Simmental Race on the Dressing 

    Petrovic, Milos; Karabasil, Nedjeljko; Djokovic, Radojica; Cincovic, Marko; Petrovic, Milun; Ilic, Zoran; Stanimirovic, Zoran
    Domestic Simmental is the most common breed of catlle in our country. The quality of the carcassеs have been the subject of interest, both primary production and the meat industry. The classification of carcasses is conducted ...

  • Recent Views On Postmortem Aging In Fish 

    Baltic, Milan; Loncina, Jasna; Dimitrijevic, Mirjana; Djordjevic, Vesna; Markovic, Radmila; Karabasil, Nedjeljko; Pavlicevic, Natasa
    Odmah 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, Vlado
    The 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 ...