TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Laličić, Jovanka
AU  - Gorjanović, Radmila
AU  - Sikimić, Višnja
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/949
AB  - Regulation on quality and other requests for fine bakery products, breakfast cereals and snack products ("Official gazette SCG", No. 12/2005) ascribes quality and other demands for specific products, which must be fulfilled in production and trading. According to this regulation, fine bakery constitute of cookies and related products (cookie, cracker, fancy cookie-tea, biscuit honey cake, durable sweet cake, biscuit, wafer and salted pastry) and dessert products (cakes and other kickshaw products). Survey on sensory evaluation of respective confectionery products, such as cookies, crackers and salted pastry, has been presented in the paper (parallel evaluation at Novi Sad Fair and contemporary DLG - method of sensory evaluation, 1995).
AB  - Pravilnik o kvalitetu i drugim zahtevima za fine pekarske proizvode, žita za doručak i snek proizvode ("Sl. list SCG" br. 12/2005) propisuje zahteve za navedene proizvode koji moraju biti ispunjeni u proizvodnji i prometu. Na osnovu ovog Pravilnika u fine pekarske proizvode se svrstavaju: keks i srodni proizvodi (keks, kreker, čajno pecivo, medenjak, trajni slatki kolači, biskvit, vafel i slana peciva) i poslastičarski proizvodi (kolači i ostali poslastičarski proizvodi). S aspekta definisanja senzornog kvaliteta važno je vrednovati prvenstveno površinski (spoljni) izgled, miris, ukus i aromu, a poseban akcenat dati ocenjivanju strukture (unutrašnjeg rasporeda čestica) i teksture finalnog proizvoda. U ovom radu prikazana je mogućnost senzornog ocenjivanja pojedinih brašneno-konditorskih proizvoda, odnosno tvrdog keksa, krekera i slanog peciva (uporedo ocenjivanje na Novosadskom sajmu i savremene DLG-metode senzornog ocenjivanja, 1995).
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet - Zavod za tehnologiju žita i brašna, Novi Sad i Udruženje za nauku i tehnologiju žita, Novi Sad
T2  - Žito-hleb
T1  - Survey on possibilities of sensory evaluation of confectionary products made of flour, cookies, crackers and salted pastry
T1  - Predlog mogućnosti senzornog vrednovanja brašneno-konditorskih proizvoda u tipu tvrdog keksa, krekera i slanog peciva
EP  - 184
IS  - 4-5
SP  - 179
VL  - 32
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_949
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Laličić, Jovanka and Gorjanović, Radmila and Sikimić, Višnja",
year = "2005",
abstract = "Regulation on quality and other requests for fine bakery products, breakfast cereals and snack products ("Official gazette SCG", No. 12/2005) ascribes quality and other demands for specific products, which must be fulfilled in production and trading. According to this regulation, fine bakery constitute of cookies and related products (cookie, cracker, fancy cookie-tea, biscuit honey cake, durable sweet cake, biscuit, wafer and salted pastry) and dessert products (cakes and other kickshaw products). Survey on sensory evaluation of respective confectionery products, such as cookies, crackers and salted pastry, has been presented in the paper (parallel evaluation at Novi Sad Fair and contemporary DLG - method of sensory evaluation, 1995)., Pravilnik o kvalitetu i drugim zahtevima za fine pekarske proizvode, žita za doručak i snek proizvode ("Sl. list SCG" br. 12/2005) propisuje zahteve za navedene proizvode koji moraju biti ispunjeni u proizvodnji i prometu. Na osnovu ovog Pravilnika u fine pekarske proizvode se svrstavaju: keks i srodni proizvodi (keks, kreker, čajno pecivo, medenjak, trajni slatki kolači, biskvit, vafel i slana peciva) i poslastičarski proizvodi (kolači i ostali poslastičarski proizvodi). S aspekta definisanja senzornog kvaliteta važno je vrednovati prvenstveno površinski (spoljni) izgled, miris, ukus i aromu, a poseban akcenat dati ocenjivanju strukture (unutrašnjeg rasporeda čestica) i teksture finalnog proizvoda. U ovom radu prikazana je mogućnost senzornog ocenjivanja pojedinih brašneno-konditorskih proizvoda, odnosno tvrdog keksa, krekera i slanog peciva (uporedo ocenjivanje na Novosadskom sajmu i savremene DLG-metode senzornog ocenjivanja, 1995).",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet - Zavod za tehnologiju žita i brašna, Novi Sad i Udruženje za nauku i tehnologiju žita, Novi Sad",
journal = "Žito-hleb",
title = "Survey on possibilities of sensory evaluation of confectionary products made of flour, cookies, crackers and salted pastry, Predlog mogućnosti senzornog vrednovanja brašneno-konditorskih proizvoda u tipu tvrdog keksa, krekera i slanog peciva",
pages = "184-179",
number = "4-5",
volume = "32",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_949"
}

Popov-Raljić, J., Laličić, J., Gorjanović, R.,& Sikimić, V.. (2005). Survey on possibilities of sensory evaluation of confectionary products made of flour, cookies, crackers and salted pastry. in Žito-hleb
Univerzitet u Novom Sadu - Tehnološki fakultet - Zavod za tehnologiju žita i brašna, Novi Sad i Udruženje za nauku i tehnologiju žita, Novi Sad., 32(4-5), 179-184.
https://hdl.handle.net/21.15107/rcub_agrospace_949

Popov-Raljić J, Laličić J, Gorjanović R, Sikimić V. Survey on possibilities of sensory evaluation of confectionary products made of flour, cookies, crackers and salted pastry. in Žito-hleb. 2005;32(4-5):179-184.
https://hdl.handle.net/21.15107/rcub_agrospace_949 .

Popov-Raljić, Jovanka, Laličić, Jovanka, Gorjanović, Radmila, Sikimić, Višnja, "Survey on possibilities of sensory evaluation of confectionary products made of flour, cookies, crackers and salted pastry" in Žito-hleb, 32, no. 4-5 (2005):179-184,
https://hdl.handle.net/21.15107/rcub_agrospace_949 .