Environmental Impact of Meat Industry - Current Status and Future Perspectives Fulltext Access 4 Pages 2015
Mycotoxins as One of the Foodborne Risks Most Susceptible to Climatic Change Fulltext Access 4 Pages 2015
The Change in Antimicrobial Resistance Profile of Meat Chain-associated Salmonella in Serbia Fulltext Access 4 Pages 2015
Methods for Determination of Dioxins and Dioxin-like Compounds – A Brief Review of Recent Advances Fulltext Access 4 Pages 2015
Comparison of Bacteriological Status During Ripening of Traditional Fermented Sausages Filled into Different Diameter Artificial Casings Fulltext Access 4 Pages 2015
Growth of Listeria Monocytogenes in Traditional Austrian Meat Jelly Products Fulltext Access 4 Pages 2015
Comparison of Essential Metals in Different Pork Meat Cuts from the Serbian Market Fulltext Access 4 Pages 2015
Effect of Vacuum and Modified Atmosphere on Enterobacteriaceae Count Determined in Rainbow Trout (Oncorhynchus Mykiss) and Carp (Cyprinus Carpio) Steaks Fulltext Access 4 Pages 2015
Mycotoxin Contamination of the Food Supply Chain - Implications for One Health Programme Fulltext Access 4 Pages 2015
The Investigation of the Presence of Clostridium Botulinum Spores in Honey in Serbia Fulltext Access 4 Pages 2015
Effects of Different Gas Compositions on the Color Estimations of MAP Packaged Pork Chops Fulltext Access 4 Pages 2015
The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review Fulltext Access 4 Pages 2015
An Assessment on the Risk of Hypodermosis Introduction into Switzerland Via Imported Game Fulltext Access 4 Pages 2015
Chemical Composition and Cholesterol Content in M. Longissimus Dorsi from Free-range Reared Swallow-belly Mangalitsa: The Effect of Gender Fulltext Access 4 Pages 2015
Production of Biogenic Amines by Lactic Acid Bacteria Isolated from Uzicka Sausages Fulltext Access 4 Pages 2015
Identification of Lactic Acid Bacteria Isolated from Serbian Traditional Fermented Sausages Sremski and Lemeski Kulen Fulltext Access 4 Pages 2015
Residue Control in the European Union, the Present and Future Challenges: Experiences From the Netherlands Fulltext Access 4 Pages 2015
Convergence on EU and USA Food Safety Regulation Approach, Regarding Foodborne Outbreaks Fulltext Access 4 Pages 2015
Effect of the Addition of Staphylococus Xylosus on the Oxidative Stabilitty of Traditional Sausage (Petrovská Klobása) Fulltext Access 4 Pages 2015
Contamination Routes of S. Infantis in Food Chain of Broiler Meat Production and it's Significance for Public Health Fulltext Access 4 Pages 2015
Characteristics of Enterotoxigenic Coagulase Positive Staphylococci Isolated from Bovine Milk in Cases of Subclinical Mastitis Fulltext Access 4 Pages 2015
Sources of Listeria Monocytogenes Contamination in Retail Establishments Fulltext Access 4 Pages 2015
Hazard Analysis and Risk Assessment in Meat Production Practice in Russian Federation Fulltext Access 4 Pages 2015
Reducing Sodium Chloride Content in Meat Burgers by Adding Potassium Chloride and Onion Fulltext Access 4 Pages 2015
The Attitudes and Habits of Serbian Schoolchildren to Consumption of Fish Fulltext Access 4 Pages 2015
Meat by-product is a Source of Tissue-specific Bioactive Proteins and Peptides against Cardio-vascular Diseases Fulltext Access 4 Pages 2015
Identification of Biomarkers of Horse Muscle Tissue Using Proteomic Strategy Fulltext Access 4 Pages 2015
Control of Food Animals in Their Chains: Tools to Detect Unwanted Substances and Factors Fulltext Access 4 Pages 2015
Detection and Identification of S. Carnosus in Starter Cultures Using Real Time PCR and Subsequent HRM Analysis of Amplification Products Fulltext Access 4 Pages 2015
Reduction of Boar Taint Compounds in Kraski prsut through Dry-curing Process Fulltext Access 4 Pages 2015
Reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride Fulltext Access 4 Pages 2015
When Man Met Meat: Meat in Human Nutrition from Ancient Times till Today Fulltext Access 4 Pages 2015
Effect of Modified Atmosphere Pakaging on the Shelf-life of Common Carp (Cyprinus carpio) Steaks Fulltext Access 4 Pages 2015
Occurrence of Listeria Monocytogenes in a Serbian Salmon and Seafood Processing Line During 2013 Fulltext Access 4 Pages 2015
Total Phosphorus Content in Various Types of Cooked Sausages from the Serbian Market Fulltext Access 4 Pages 2015
Spread of Antibiotic Resistant Bacteria from Food of Animal Origin to Humans and Vice Versa Fulltext Access 4 Pages 2015
Microbiological Profile of Petrovská Klobása Made from Warm Meat in the Traditional Way Depending on the Method of Packaging Fulltext Access 4 Pages 2015
Non-dioxin like polychlorinated biphenyls in mackerel (Scomber scombrus) available on the Serbian market Fulltext Access 4 Pages 2015
The Microbiological Status of Carcasses of Goats Slaughtered in an Inadequate Facility Fulltext Access 4 Pages 2015
The Effect of Different Ripening Conditions on Proteolysis and Texture of Dry-fermented Sausage Petrovská klobása Fulltext Access 4 Pages 2015
European Food Poisoning Outbreaks Involving Meat and Meat-based Products Fulltext Access 4 Pages 2015
Comparison of two Analytical Methods (ELISA and LC-MS/MS) for Determination of Aflatoxin B1 in Corn and Aflatoxin M1 in Milk Fulltext Access 4 Pages 2015
Antimicrobial Activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) Essential Oils against Some Food-borne Microorganisms Fulltext Access 4 Pages 2015
The Effect of Breed Line and Age on Measurements of pH-value as Meat Quality Parameter in Breast Muscles (m. Pectoralis Major) of Broiler Chickens Fulltext Access 4 Pages 2015