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Health lipid indices of dry fermented sausages made of pork meat
(Institute of meat hygiene and technology, 2021)
This research presents the results of a comparison assessment of the cholesterol content, fatty acid profile, and atherogenic (IA) and thrombogenic (IT) health lipid parameters of four dry fermented sausages produced from ...
Techno-functional properties of three dietary fibers used in the meat processing industry
(Institute for Animal Husbandry, Belgrade-Zemun, 10-2021)
Fibers are naturally occurring compounds present in a variety of vegetables, fruits and cereals. They are used as additives in the food processing industry for not only their nutritional value, but for their versatility ...
Production Parameters, microbiological Composition of Intestines and Slaughter Performance of Broilers fed with Bee Pollen
(Verlag Eugen Ulmer, Stuttgart, 2022)
The focus of the research was to examine the effects of the addition of different concentrations
of bee pollen to broiler feed on production performance, microbiological composition
of caecum and carcass quality. The ...