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Agriculture, forage crops and grasslands in Serbia: Production and breeding
(Springer Netherlands, 2014)
Serbia is a country with great potential and capacities for agriculture. Agriculture is the basis of Serbian economy and it is the backbone of the development of the country. It is the only sector with positive foreign ...
Epidemiology of bovine tuberculosis in the Republic of Serbia with a brief overview of the current epidemiological situation in the region
(Wiley Blackwell, 2014)
In the Republic of Serbia, bovine tuberculosis (BTB) in cattle is found sporadically. In the early 1950s, Serbia started implementing the national bovine tuberculosis control and eradication program, including mandatory ...
Encapsulation of probiotics for use in food products
(Encapsulation Technologies for Active Food Ingredients and Food Processing, 2010)
The history of the role of probiotics for human health is one century old and several definitions have been derived hitherto. One of them, launched by Huis in't Veld and Havenaar (1991) defines probiotics as being "mono ...
Safety of Foods Based on Mushrooms
(Elsevier Inc., 2016)
Throughout the long period of human history, mushrooms played a very important role in some societies, where they were used as a highly appreciated food and medicine and as a psychoactive substances in some religious rites. ...
Climate change: Challenge for potato production in South-East Europe
(Potatoes: Production, Consumption and Health Benefits, 2012)
Climate change is one of the most serious problems facing the world today. Agriculture is highly sensitive to climate and climate change could have negative impacts on production of many crops and vegetables, including ...
Pasta-filata cheeses
(Wiley-IEEE Press, 2017)
This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no ...
Semi-hard cheeses
(Wiley-IEEE Press, 2017)
This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory ...
HACCP in fermented meat production
(CRC Press, 2017)
Hazard Analysis and Critical Control Points (HACCP) is a conceptually simple, science based system whereby the food safety hazards can be identified and evaluated by the meat establishment, which then institute controls ...
White-brined cheeses
(Wiley-IEEE Press, 2017)
This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured ...
Cheeses from Serbia
(Wiley-IEEE Press, 2017)