1. University of Kragujevac Digital Archive
  2. University of Kragujevac
  3. Faculty of Medical Sciences, Kragujevac
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Поље DC-а ВредностЈезик
dc.rights.licenseCC0 1.0 Universal*
dc.contributor.authorDjonović, Nela-
dc.contributor.authorKocic, Korana-
dc.contributor.authorRadevic, Svetlana-
dc.date.accessioned2024-04-23T10:48:45Z-
dc.date.available2024-04-23T10:48:45Z-
dc.date.issued2024-
dc.identifier.isbn9788687611917en_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/20675-
dc.description.abstractNutrition is the main factor in people’s health. Food can be both a resource and a great hazard to the health of the entire population. The Institute for Public Health Kragujevac is an accredited institution for food analysis. In 2023, 472 samples of bakery products were sampled and analyzed; 469 products (99.36%) were microbiologically safe and 460 products (97.45%) were chemically compliant. The increased yeast content was the microbiological reason for the unsoundness of the two bakery products. Recommended measures: to increase the scope of testing in both microbiological and chemical aspects, by supplementing the current regulations.en_US
dc.language.isoenen_US
dc.publisherFaculty of Agronomy in Čačak, University of Kragujevacen_US
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.subjectfooden_US
dc.subjecthealth safetyen_US
dc.subjectbakery producten_US
dc.titleHEALTH SAFETY OF BAKERY PRODUCTSen_US
dc.typeconferenceObjecten_US
dc.description.versionPublisheden_US
dc.identifier.doi10.46793/SBT29.40NDJen_US
dc.type.versionPublishedVersionen_US
Налази се у колекцијама:Faculty of Medical Sciences, Kragujevac

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