Search Results - "Stojanović Marija M."

The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia by Tomasevic, Igor, Kuzmanović, Jelena, Anđelković, Aleksandra, Saračević, Miroslava, Stojanović, Marija M., Djekic, Ilija

“…A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41months…”
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Effects of HACCP on process hygiene in different types of Serbian food establishments by Djekic, Ilija, Kuzmanović, Jelena, Anđelković, Aleksandra, Saračević, Miroslava, Stojanović, Marija M., Tomašević, Igor

“…This paper presents results from a research that analyzed effects of implementing HACCP on process hygiene in food establishments in Serbia. Process hygiene…”
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Enzymatic synthesis and application of fatty acid ascorbyl esters by Stojanović Marija M., Carević Milica B., Mihailović Mladen D., Knežević-Jugović Zorica D., Petrović Slobodan D., Bezbradica Dejan I.

“…Fatty acid ascorbyl esters are liposoluble substances that possess good antioxidative properties. These compounds could be synthesized by using various acyl…”
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Microbial profile of food contact surfaces in foodservice establishments by Djekic, Ilija, Kuzmanovic, Jelena, Andjelkovic, Aleksandra, Saracevic, Miroslava, Stojanovic, Marija M., Tomasevic, Igor

“…Purpose The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia…”
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Isolation of Cronobacter sakazakii from different herbal teas by Stojanovic, Marija, Katic, Vera, Kuzmanovic, Jelena

“…Bacground/Aim. Cronobacter sakazakii (C. sakazakii) is an emerging food-borne pathogen that has increasingly raised interest among the whole public community…”
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Izolacija i karakterizacija Cronobacter sakazakii iz formula za odojčad i iz biljnih čajeva by Stojanović, Marija M

“…Cronobacter sakazakii je patogeni mikroorganizam poreklom iz hrane koji je jako privukao pažnju celokupne javnosti i prehrambene industrije, jer može da…”
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