Skoči na glavni sadržaj
  • Datum izdavanja: 17.12.2019.
  • Objavljen na Hrčku: 17.12.2019.

Sadržaj

Puni tekst

EVALUATION OF FUNGICIDE RESIDUES IN APPLES AND THEIR IMPACT ON FOOD SAFETY (str. 78-82)

Vezirka Jankuloska, Ilija Karov, Gorica Pavlovska, Gjore Nakov, Midhat Jašić
Izvorni znanstveni članak


THE PHYSICAL PROPERTIES, POLYPHENOL CONTENT AND SENSORY CHARACTERISTICS OF WHITE CHOCOLATE ENRICHED WITH BLACK TEA EXTRACT (str. 83-88)

Ivana Lončarević, Biljana Pajin, Jovana Petrović, Danica Zarić, Vesna Tumbas Šaponjac, Aleksandar Fišteš, Petar Jovanović
Izvorni znanstveni članak


RUBY CHOCOLATE – BIOACTIVE POTENTIAL AND SENSORY QUALITY CHARACTERISTICS COMPARED WITH DARK, MILK AND WHITE CHOCOLATE (str. 89-96)

Danijela Šeremet, Ana Mandura, Aleksandra Vojvodić Cebin, Marina Oskomić, Elodie Champion, Arijana Martinić, Draženka Komes
Izvorni znanstveni članak


EFFECT OF DIFFERENT STORAGE CONDITIONS ON FAT BLOOM FORMATION IN DIFFERENT TYPES OF CHOCOLATE (str. 97-104)

Svjetlana Škrabal, Đurđica Ačkar, Jurislav Babić, Borislav Miličević, Antun Jozinović, Drago Šubarić
Izvorni znanstveni članak


CHOCOLATE, SNACKING AND SELECTED DIETARY HABITS IN PUPILS: BMI-FOR AGE APPROACH (str. 105-111)

Dragana Šoronja Simović, Biljana Pajin, Szabolcs Halasi, Aleksandar Fišteš, Ferenc Kiš, Miljana Djordjević, Andrej Ovca, Žana Šaranović, Zita Šereš
Izvorni znanstveni članak


THE INFLUENCE OF COCOA ON THE CARDIOVASCULAR SYSTEM (str. 112-115)

Inesa Jahić, Amra Bašić, Marizela Šabanović
Pregledni rad


COCOA BEAN SHELL – A PROMISING BY-PRODUCT RICH IN BIOACTIVE COMPOUNDS (str. 116-122)

Nika Pavlović, Maja Miškulin, Krunoslav Aladić, Stela Jokić
Pregledni rad


FUNCTION OF FOOD ADDITIVES IN CHOCOLATE PRODUCTION (str. 123-128)

Veronika Barišić, Drago Šubarić, Midhat Jašić, Jurislav Babić
Stručni rad


Posjeta: 16.402 *