Results 1 to 10 of about 12,321 (108)
DEVELOPMENT OF NEW SEQUENCING TECHNOLOGIES AND THEIR APPLICATION IN GENOME ANALYSIS OF DOMESTIC ANIMALS [PDF]
Poljoprivreda, 2015 Sequencing and detailed study of the genom of domestic animals began in the middle of the last century. It was primarily referred to development of the first generation sequencing methods, i.e. Sanger sequencing method. Next generation sequencing methods
Kristina Gvozdanović +2 more
doaj +1 more source
The composition and properties of jenny milk
Mljekarstvo, 2016 Jenny breeding and the production of jenny milk are becoming more common, especially on family farms in the area of Istria and Dalmatia, but in continental Croatia as well.
Željka Cvrtila Fleck +7 more
doaj +1 more source
Mikroplastika - potencijalni rizik za sigurnost hrane morskog podrijetla
Veterinarska stanica, 2021 Mikroplastika (MP) je prepoznata kao okolišni kontaminant višestrukih opasnosti na temelju fizičkih učinaka zbog veličine čestica, oblika i koncentracije te kemijskih učinaka povezanih s opasnim kemikalijama. Sve je više dokaza o prisutnosti MP u hrani, a posljednjih godina se eksponencijalno povećava i broj publikacija o njezinoj prisutnosti u hrani ...
Bogdanović, Tanja +5 more
openaire +4 more sources
Veterinarska stanica, 2010 Hrana koju konzumiramo sadrži određene štetne tvari. Pesticidi su vrlo značajna skupina kemijskih spojeva čiju je prisutnost nužno kontrolirati u hrani, kako zbog njihove toksičnosti tako i zbog izrazito velikog broja spojeva(preko 1000) koji se mogu koristiti u različitim stupnjevima proizvodnje i skladištenja hrane.
Knežević, Zorka +3 more
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Analiza rizika u proizvodnji slatkovodne ribe [PDF]
, 2009 Zakonski akti koji su ure!ivali podrucje sigurnosti hrane donošenjem tzv. higijenskog paketa uredili su odnose subjekata u poslova- nju s hranom i nadležnih inspekcijskih službi.
Bela Njari +4 more
core +1 more source
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Acrylamide is a natural by‐product of the reaction that occurs during the baking or frying food at temperatures above 120°C in industry and in households. The main mechanism of acrylamide formation in food is the Maillard reaction, in which the free amino acid asparagine, which is found in many types of cereals and potatoes, reacts with ...
Danijela Stražanac +6 more
wiley +1 more source
World Food Day - 16th of October [PDF]
, 2019 Tema ovog završnog rada je Svjetski dan hrane koji se održava 16. listopada početka osamdesetih godina prošlog stoljeća. Zbog velikih klimatskih promjena i sve većeg broja stanovnika na Zemlji problem gladi je izraženiji nego ikad prije. Upravo su zbog
Radenić, Tamara
core +1 more source
Sigurnost, povlačenje i opoziv hrane [PDF]
Zbornik radova 34. znanstveno - stručno - edukativnog seminara s međunarodnim sudjelovanjem DDD i ZUPP 2023, 2023 Summary In this short paper, we would like to discuss food in general, its quality, food safety, the technological process of acquiring food, food production through the HACCP system, the importance of critical control points (KKT), food-related dangers, and lastly, explain the terms “withdrawal” and “recall” of food and products.
openaire
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Ochratoxin A (OTA) is a secondary metabolite primarily produced by moulds of the genera Aspergillus and Penicillium. It is most commonly found in foods of plant origin, such as cereals, wine, coffee, spices and various types of fruits and vegetables, green tea, pistachios, figs, raisins, grapes, wine and chestnuts, as well as beer, coffee ...
Sanja Miloš +5 more
wiley +1 more source
Obavijest o novoj knjizi/New book: UVOD U SIGURNOST HRANE
Croatian Journal of Food Science and Technology, 2014 doaj +3 more sources