Vol. 51 Br. 1 (2024) | Food and Feed Research

Pređi na glavni sadržaj Pređi na glavni navigacioni meni Pređi na futer stranice

Food and Feed Research

Objavljeno: 2024/07/08

Pregledni članak

- PDF
CURRENT CIRCULAR ECONOMY ASPECT IN VALORIZATION OF AGRO-INDUSTRIAL WASTE AS VALUE-ADDED PRODUCTS
Tatjana Đorđević, Jelena Vujetić, Diandra Pintać-Šarac

56-67
- PDF
FATTY ACIDS FROM BEEF FEED TO BEEF MEAT
Ksenija Nesic

97-108

Originalni naučni rad

- PDF
DEVELOPMENT, OPTIMISATION AND THE ORGANOLEPTIC PROPERTIES OF EXTRUDED SORGHUM-BASED GLUTEN-FREE PASTA
Prosper Chopera, Blessing Gwekwe, Tonderayi M Matsungo, Loveness K Nyanga, Cathrine Chidewe, Stanley Mukanganyama, Elijah Nyakudya, Florence Mtambanengwe, Paul Mapfumo

1-17
- PDF
CHALLENGES AND IMPORTANCE OF FOOD SAFETY MANAGEMENT IN HOSPITALITY INDUSTRY
Jasna S Mastilović, Jovan R Vukotić, Slobodan R Ćerović

19-30
- PDF
PCR-RFLP METHOD IN COMBINATION WITH ON-CHIP ELECTROPHORESIS AS A TOOL FOR DETERMINING OF VARIABILITY BETWEEN IMPORTANT SPECIES OF ASPERGILLUS
Nataša Ćurčić, Jelena Miljanić (Krulj), Aleksandra Boćarov Stančić, Igor Vukelić, marija bodroža solarov

31-39
- PDF
CHEMICAL CHARACTERISTICS AND NUTRITIVE QUALITY OF NOVEL FUNCTIONAL POTATO CHIPS-LIKE PRODUCTS
rehab naeem

41-55
- PDF
THE IMPACT OF COVID-19 LOCKDOWN ON PET DOG MANAGEMENT IN SERBIA
Slađana Rakita, Jelena Vujetić, Viktor Stojkov, Milica Vasić, Strahinja Vidosavljević, Bojana Kokić, Olivera Đuragić

69-83
- PDF
EXPLORING GENDER DIFFERENCES IN PERCEIVING ORGANIC PRODUCTS WEBSITE QUALITY: INSIGHTS FROM SERBIA
Maja R Ćirić

85-95
- PDF
POLYCYCLIC AROMATIC HYDROCARBONS AS A LIMITING PARAMETERS OF TRADITIONAL PRODUCTION OF DRY-CURED MEAT PRODUCTS
Jelena Vranešević, Suzana Vidaković Knežević, Brankica Kartalović, Snežana Škaljac, Nada Plavša, Krešimir Mastanjević, Nikolina Novakov

109-118
- PDF
EFFECTS OF SPONTANEOUS AND INOCULATED FERMENTATION ON THE TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CABERNET SAUVIGNON WINES AND FERMENTED POMACE
Nikolina Zivkovic

119-129

Zatvori

Obezbeđivanje anonimnosti recenzije

Da bi se osigurala anonimnost autora u recenzentskom postupku, mora se sprečiti to da autor i recenzent saznaju jedan drugom identitet. U vezi s tim, neophodno je:

da su autori obrisali svoja imena u tekstu ponuđenog rada, a imena i naslove svojih referenci u odeljku Literataura ili fusnotama zamenili sa Autor dodajući godinu objavljivanja;
da je autor u dokumentima Microsoft Office-a iz Properties uklonio ličnu identifikaciju (videti pod File u Word-u) koristeći odgovarajuću opciju u glavnom meniju: File > Save As > Tools (ili Options kod Macintosha-a) > Security > Remove personal information from file on save > Save;
da je to isto učinjeno i sa eventualno korišćenim PDF dokumentima, uz upotrebu odgovarajuće opcije koja se u glavnom meniju Adobe Acrobat-a nalazi pod File.