SENSORY PROPERTIES OF FERMENTED SAUSAGES WITH CASINGS TREATED WITH PLANT EXTRACTS
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
INFORMATION SECURITY IN THE FUNCTION OF CORPORATE MANAGEMENT OF INFORMATION TECHNOLOGIES
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
FATTY ACID COMPOSITION OF KRANJSKA SAUSAGE WITH CASINGS TREATED WITH PLANT EXTRACTS (PRINUS SPINOSA L.)
This study aimed to evaluate the effectiveness of natural casing treatment with aqueous or ethanol extract of the blackthorn fruits (Prunus spinosa L.) on fatty acids content of vacuumpacked Kranjska sausages. Three experimental groups of sausages were produced: CS - a conventional sausage filled in a natural casing; WS - a sausage filled in...
By Ana Velemir, Snježana Mandić, Danica Savanović, Vanja Jokanović