This study aimed to examine the impact of various thawing methods (refrigerator, room temperature, and microwave oven) on the physicochemical and nutritional properties of beef meat (Longissimus dorsi). The following analyses were performed: weight loss, water content, ash, fat and protein content, water-holding capacity, colour, texture, water act...

By Danica Savanović, Ana Velemir, Snježana Mandić, Jovo Savanović, Branislav Šojić, Sara Rakić

Great demands have been constantly made before students by contemporary education, expecting them not only to acquire academic knowledge, but also the development of various social and emotional competencies that contribute to their school success. Numerous studies indicate that  factors such as motivation, work habits and intellectual abiliti...

By Nedim Prelić, Danijela Jokanović, Nera Kravić Prelić

In many countries, cheese is a highly valued dairy product that, due to its high nutritional value, is recommended in the regular diet of every individual. Cheesesmade by the traditional method using indigenous technologies are especially valued and represent the culture and tradition of some country. Janj cheese has been produced by such a traditi...

By Danica Savanović, Ana Velemir, Aleksandar Savić, Jovo Savanović, Branislav Šojić, Vesna Muždeka

In today’s globalized and increasingly dynamic market, the importance of the procurement process, within the context of total cost management, is steadily growing. To ensure uninterrupted and continuous production operations in every modern enterprise, the procurement process should be regarded as one of the strategic functions. An efficient ...

By Sandra Đukanović, Danica Lečić-Cvetković

 Goat cheese in a sack is a traditional Herzegovinian product of extreme specificity, both in production technology and in the properties of the final product. The main characteristic of cheese in a sack is anaerobic ripening inside a bag made of lamb skin (mixture), which is how the cheese got its name. The aim of this work is to examine the ...

By Danica Savanović, Velemir Ana, Savanović Jovo, Mandić Snježana, Savić Aleksandar, Kučinar Jovana

 Natural plant extracts are a good alternative to improve the quality and safety of dry fermented sausages. Different factors during processing have an impact on the quality characteristics of the final product, but the sensory properties influence overall quality and consumers’ product acceptance. This study aimed to examine the effect ...

By Ana Velemir, Snježana Mandić, Danica Savanović, Jovo Savanović

 Today's youth live in a society where gambling is considered as socially acceptable behaviour and its negative consequences are often overlooked. The availability of gambling content and the frequent advertising of gambling services as a way to make money quickly and efficiently also contribute to this. Pathological gambling is a disorder of ...

By Danijela Jokanović, Barbara Stankovic

 The paper presents the concept of competitiveness of the city's economy. Its growing importance in the theory and policy of the competitiveness of certain urban areas is highlighted. The concept of city competitiveness means a kind of theoretical and methodological unification of the general and local dimensions of the multi-level category of...

By Srđan Milicević, Danijela Despotović, Slobodan Cvetanović, Lela Ristić

 The authors investigate the external solvency of three Balkan countries, two of which are socalled late transition countries (Bosnia and Herzegovina and Serbia), while Bulgaria is a country that has completed the transition and become a member of the European Union since 2007. Two indicators of external solvency are analysed: External debt/g...

By Danijela Despotović, Srđan Milicević, Vladimir Nedić, Slobodan Cvetanović

 It is known that the three basic elements of information security are protection against confidentiality, integrity and availability of information. The ISO/IEC 27001 standard helps companies protect information in any form. The new version of the ISO/IEC 27001:2022 standard follows new trends in IT and introduces new security controls. Infor...

By Ljilja Šikman, Danica Savanović, Tihomir Latinović, Aleksandar Gaćina