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Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties
(Faculty of Technology, Novi Sad, 2021)
The objective of this study was to develop a single quality index of chemical characteristics of
Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting
bodies. P. ostreatus ...
Food safety knowledge among cadets of Military Academy in Republic of Serbia
(Faculty of Technology, Novi Sad, 2021)
The purpose of this study was to evaluate the level of food safety knowledge among cadets of Military Academy in the Republic of Serbia. For that purpose, a structured, self-administrative questionnaire was designed and ...
The quality difference between frankfurters seasoned with conventional and organic spices
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2017)
Frankfurters seasoned with conventional and organic garlic or coriander were investigated for the differences in taste and odor intensities, instrumental color and oxidative stability during 35 days of cold storage. Garlic ...
Sensory and some chemical characteristics of olive oils produced in Libya
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2019)
Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the ...