Similar pages Is chicken liver healthy for children and babies - recipes kombucha Wheat as a drug S

Are frozen foods healthy
Diets most child Medical diet best diet UN diet Atkins diet Dukan Diet Mediterranean Diet Cabbage Diet meat-based diet for weight loss quick child Diet Recipes Burning Calories
Freezing is one of the best ways to preserve food, especially vegetables, because the product retains a good appearance, color, taste and smell, and the nutritional qualities lose at least decrease. However, to a certain vegetables preserved nutritional value and as long as you preserve the beneficial ingredients, it is necessary to immediately before freezing choose the fresher fruits that are minimally exposed to standing in air and sunlight. You must be preserved outside, to have an appropriate structure, texture and color. It is particularly important westlog that the vegetables are blanched before freezing, or fall.
As our country has four seasons and consequently the seasonal nature of the food, there is a belief that winter monitors offer modest and monotonous food choices. There is no reason to be so, because frozen vegetables to a large extent, can improve the quality of the food. Of course, in the winter westlog there and offer fresh market vegetables (carrots, celery, beets) to eat regularly, preferably in combination with the off-season - we froze ourselves westlog or purchased. And the fruit is true, the general recommendation is to be frozen freshest and finest products, but without heat treatment. When the use of the word, unlike vegetables, nutritionists advise that the fruit is not combined westlog with other fruits, or to snack between meals can be an apple or banana, but not fruit salad consisting of several fruits.
In addition, westlog experts say that diet is one of the basic principles of a healthy diet diversity in this connection are recommended to eat seasonal citrus fruit, and sometimes it out of the freezer-raspberries, peaches, strawberries, plums ...
It is widely known that fruit and vegetables are "processed" in various kinds of chemicals to preserve a better appearance, color and freshness. This is particularly true for those varieties that grow in certain climates pddručijima that postharvest exceed the long way to the green market westlog place and it is necessary to preserve the long term.
When we eat these products the best way to protect is to thoroughly remove the bark, because it largely collected aditivi.Kad choose between canned or frozen foods, priority should be to give the other.
Similar pages Is chicken liver healthy for children and babies - recipes kombucha Wheat as a drug Spices poppy marjoram nutmeg pepper Proteins kidney stone Pepper: rich in vitamins and low in calories Advantages and disadvantages of cooking, baking, frying Celery calories nutritional value medicinal properties Carbonated mineral water for truth and delusion Amino Acids: Strengthening the muscles and tissue westlog regeneration
Citrus westlog diet Nera diet GI diet Diet for downloading hall Detox Diet Diet Diet with chronic eggs Cinnamon Banana Diet Diet Sonoma westlog Diet Paleo diet yogurt diet Pritkinova Cucumber diet diet diet ABS Diet Blood Type Diet Pineapple Jabukovo vinegar diet for weight loss South Beach Diet Water Diet hibernation Diet Diet 5 factor diet Montignac diet rice diet Bolnicka Credits diet on points Categories
19

6) The implementation of organic livestock production;

Contents I Basic provisions II Subjects in livestock and their organizational forms III Registry IV breeding objective and implementation of the breeding program V Control productivity and preservation characteristics methods of preservation of food of domestic animals artificial insemination and the registration of contractors artificial insemination VI Growing domestic animals VII cultivation of bees VIII Growing wildlife IX Aquaculture X Conservation of genetic reserves of domestic animals and biological diversity in livestock XI Production and marketing of food of plant origin for farm animals and products of animal origin XII turnover of breeding material XIII Databases and information systems in livestock XIV Funds for the implementation of operations in livestock monitoring XV XVI XVII Penalty Provisions Final and transitional provisions and provisions of the Basic Case Planning
This law stipulates: goals in livestock; subjects in livestock and their organizational forms; breeding objectives and implementation methods of preservation of food of the breeding program; methods of preservation of food control of productivity methods of preservation of food and preservation characteristics of domestic animals; breeding of domestic animals; cultivation of bees; aquaculture; growing wild; conservation of genetic reserves of domestic animals and biological diversity in livestock; production and marketing of food of plant origin methods of preservation of food for farm animals and products of animal origin; Turnover methods of preservation of food of breeding material, as well as other issues of importance to animal husbandry.
The provisions of this Act relating to the cultivation of: cattle, buffalo, sheep, goats, horses, donkeys, pigs, poultry, Fur Animals, rabbits, bees, animal wildlife, fish and other aquatic organisms and other farmed animals (hereinafter referred to as domestic animals) .
9) artificial insemination in a timely manner, the instrumental introduction of sperm into the female reproductive tract for the purpose of fertilization and performed as a professional process in livestock;
12) genetic methods of preservation of food reserve of domestic animals is the minimum number of animals of both sexes, doses of semen, ova, embryos or somatic cells, which must be on hand in accordance with the breeding program;
15) the main stem of records is appropriate records, files, electronic or other written document in which they are enrolled quality breeding animals per species and races that meet the requirements prescribed by the main breeding methods of preservation of food programs and typos in this record of getting major identification number; methods of preservation of food
16) good breeding practice is growing of farm animals methods of preservation of food in a manner that allows animal welfare, preservation of soil fertility with respect to the natural characteristics of the agricultural areas in accordance methods of preservation of food with the principles of continuous development, as well as getting healthy and safe livestock products;
21) controlled breeding of domestic animals is the insemination of sperm quality male breeding animals and transplanting the fertilized egg, natural methods of preservation of food mating methods of preservation of food quality, or selected male breeding methods of preservation of food bottlenecks, natural methods of preservation of food and artificial methods of preservation of food hatching poultry and natural and artificial insemination of bees;
23) the parent records are books, files, electronic or other written document in enrolling methods of preservation of food quality breeding and breeding animals, to collect information on the origin, production and other characteristics;
37) pairing is evaluated methods of preservation of food and selected domestic animal male who fulfills all the conditions of the breeding program;
49) import of breeding material is any introduction of quality breeding methods of preservation of food of domestic animals, hatching eggs, semen of domestic animals, ova and embryos, to carry out the breeding program in the territory of the Republic of Serbia, excluding imports for transit and temporary importation of breeding animals for competition, exhibitions and other .;
6) The implementation of organic livestock production;
Managing relations in livestock methods of preservation of food based on the principle of non-discrimination - entry into the main registered methods of preservation of food for domestic animals provide methods of preservation of food for any domestic animal that meets the requirements for registration, at the request of growers or owners of domestic animals. Each breeder has the right to become a member of the core breeding methods of preservation of food organizations, and to participate in the implementation of the breeding program, if he has a breeding farm animals in the area of elementary breeding organizations and if he agrees to participate in the implementation of the breeding program. II Subjects in livestock and their organizational forms
Performing work in animal husbandry in the territory of the Republic of Serbia, within their authority, provide the Republic of Serbia through the ministry responsible for agriculture (hereinafter: the Ministry), breeders, breeding organizations and organizations with special powers, as well as other entities in livestock. methods of preservation of food
Jobs in animal husbandry can be performed by a legal entity methods of preservation of food which is registered in the Register of Business Entities, or which is registered in the appropriate register in accordance with the regulations on associations and is entered in the Register of the breeding organizations and those with special methods of preservation of food authorization (hereinafter referred to as the Register).
The main breeding organizations shall be responsible for designing and implementing a basic breeding program.

In the case of electrolytes, which are due to dissociation decomposes into two or more ions, the va

Contents Introduction Osmoanabioza ratio microorganism of the water term water activity water content as the basis for the growth of microorganisms in food Combining control activities with other water conservation techniques, ore ida steak fries measurement and forecast values of water activity in food literature. Introduction
The influence of the water content in food to its perishability has been known since ancient times. Between 15,000 and 10000th BC, our ancestors began to keep a surplus of fish, meat and fruit drying in the wind and sun (Ray, 1992). Around 8000th BC introduced many innovations in the methods of preserving food. To ensure constant supplies of food, cereals and fruits were stabilized by natural drying and excess meat and fish are protected smoked and dry salting. Masson ore ida steak fries and Challet are 1795 applied artificial drying vegetables in preheated room. In the 20th century, innovations have included in artificial drying liquid application method of drying rollers and spray as well as freeze-drying. Methods of food preservation by drying ore ida steak fries and salting, developed over several millennia, were empirical and more as an art than a science. Quite interest in the influence ore ida steak fries of water activity (aw) on the quality and stability of food products began in the early 1950s (Scott, 1953 and 1957). It was caused by empirical and discordant observations ore ida steak fries between total moisture content and stability of the product. In contrast, the measured value of water activity (aw) is generally in good mutual relationship with the potential for growth and metabolic activity and has been adopted as a good indicator ore ida steak fries of the presence of water for microbial activity (Christian, 2000; Chirife, 1995; Lenovich, 1987). As a result of work in the last few years, control aw value is involved in various legal regulations, taking into account the activity of the water more than the total moisture content affects ore ida steak fries the growth, death, survival, sporulation and toxin production by different microorganisms and the adjusting the boundary aw value in food products. Of all the factors that affect microbial growth, death and survival in foods, aw influence on vegetative microorganisms and spores is one of those who are most studied by food microbiologists. . Osmoanabioza
Foodstuffs are often conserved procedures that aim to increase them in the osmotic pressure. The separation of the solvent and the solution of a substance permeable membrane occurs pursuit of balancing their concentration. When the membrane is not present, the concentration becomes equal due to diffusion phenomena. In the presence of the membrane also leads to equalization of the concentration by solvent (water) migrates from lower to higher concentrations of solids. The greater the difference in the concentration, ore ida steak fries the greater the driving force that pushes solvent molecules ore ida steak fries to pass through the membrane. If necessary to prevent the equalization of concentration, it would be necessary to apply some pressure ore ida steak fries in the middle koncentrovanijoj, which opposed the entry of solvent molecules and that pressure known as osmotic pressure and concentration equalization through permeable membrane is called osmosis. ore ida steak fries It is apparent that the osmotic ore ida steak fries pressure increases with decreasing water concentration. At the same time changing and some other characteristics: increasing boiling point, decreases the freezing point reduces the equilibrium relative humidity reduces the water activity etc.. The numerical value of the osmotic pressure is directly proportional to the concentration and absolute temperature. This value, in dilute solutions and only for nonconductors can be calculated from the equation:
In the case of electrolytes, which are due to dissociation decomposes into two or more ions, the value of the osmotic pressure is corrected Vant Hoffovim isotonic coefficient and. Water is one of the important conditions for the reproduction of microorganisms and their destructive activity. Knowing the effect of osmosis and micro-organisms need water, we can in a way that changing ore ida steak fries the substrate (food), making it unsuitable for microbial activity. In fact if we look at the cells of microorganisms in which the water with dissolved ore ida steak fries substances, ore ida steak fries it follows that in them, due to a concentration of soluble solids, the government determined osmotic pressure. In most cell microorganisms government osmotic pressure of from 0.3 to 0.6 MPa. If the surrounding environment (food) increase the concentration of dry matter, so that it is larger in comparison ore ida steak fries with the concentration ore ida steak fries in the cell micro-organisms, there will be a loss of water, or to plasmolisis cell microorganisms. Increasing the concentration of solids increases the osmotic pressure; on the principle of osmosis, the water in the cells of microorganisms ore ida steak fries (cell membrane permeable membrane =) enters the landscape higher concentrations of solids leading to dryness microorganisms. At a certain point the cells will inasmuch as it runs out of water that will disrupt normal life processes, will stop breeding - thus stopped and microbiological

One of the main problems during the preparation of food is excessive thermal treatment which destro

Home Products Production Medico domus Medicobiotic Medicosept Medicovit Aronia Strong Protect Sweetren Folnax Thio-B Advocacy Jalupro injection Proglyme Cream Proglyme drink Proglyme Proglyme Gel Cream for Body Proglyme Mask Proglyme Serum Contract Manufacturing Medico Blog About Us Contact
- Main Menu - Home Products - Production Medico domus - - Medicobiotic - - Medicosept - - Medicovit - - Aronia Strong Protect - - Sweetren - - Folnax - - Thio-B - Advocacy rasandik engineering - - Jalupro rasandik engineering injections - - Proglyme Cream - - Proglyme Potion - - Proglyme gel - - Proglyme cream body - - Proglyme Mask - - Proglyme Serum Contract Manufacturing Medico Blog About Us Contact
One of the main problems during the preparation of food is excessive thermal treatment which destroys nutritional value, so there can be a lack of vitamins and minerals in the body. Nutricionosti and dietitians suggest rasandik engineering some ways of cooking, which to a large extent can preserve the essential value of food and facilitate the whole process of preparation. Quick cooking vegetables, today is not only popular but also highly valued. Specifically, the point is that during prolonged cooking and heating foods destroys vitamins are soluble in water, among which the most important vitamin C and vitamins Group B. If you are not yet a supporter of the rapid preparation of vegetables, it is better to apply cooking at a low temperature, because High temerature also destroys vitamins and minerals. During food preparation can reduce if you are cooking in a tightly covered dishes, because otherwise the light can decrease the amount of nutrients. Avoid frying foods because oil causes the occurrence of harmful substances and destroys rasandik engineering some essential rasandik engineering vitamins. Reduce the amount of water when you are cooking vegetables. In this way will preserve iron and vitamins A and B. Cooking steaming is a great way to achieve a lower temperature processing of food and most vitamins and minerals disappears. The preservation of nutritional value of what we eat is essential to health, so you should always rasandik engineering take into account whether the body gets what it needs. It is good from time to time do check vitamins and minerals in the body, because each of their lack or excess can lead to some problems. rasandik engineering

The second table illustrates how important it is to have a varied diet. People who eat 95% raw food

The home food preparation, most vitamins are preserved when food is steamed, then in the microwave, and finally when cooking in water. Frying foods, long cooking or a combination of several methods of cooking results food company in india in the greatest loss of vitamins. Whichever method you use, vitamin loss is greater the longer the cooking, the higher the temperature of preparation. Peeling and chopping also affects the loss of vitamins are sensitive to light and oxygen, such as vitamin C. Cooking large quantities of water leads to a significant loss of vitamins soluble in water.
See the table that vitamins are soluble in water and are resistant to temperature cooking, and which are not. Vitamin Solubility in water loss during cooking Vitamin A not very varied depending on the type of food Vitamin D Vitamin E No No No No No No Vitamin K Thiamine To unstable at T> 100 C Vitamin B-2 Partial No Yes No Niacin Biotin Partially Not Pantothenic acid Partially Yes Yes Folate unstable at T> 100 C Vitamin B-6 To vary greatly depending on the type of food Vitamin food company in india B-12 Vitamin C Yes No Yes Yes very very
In the table below refer to the amount food company in india of some vitamins in certain foods before and after heat treatment. Foods Vitamin C (mg) of vitamin B-2 (mg) of vitamin food company in india B-6 (mg) Folate (mcg) B-12 (mcg) Vitamin A (IU) of vitamin E (mg) Broccoli raw 93 0.12 0.16 71 0 1,500 1.7 Broccoli kuvan 75 0.11 0.14 50 0 1,400 1.7 Beef liver fresh 23 2.8 0.95 250 69 35,000 0.67 Beef liver cooked 23 4.1 0.91 220 71 35,000? Beef liver fried 23 4.1 1.4 220 112 36,000 0.63 Carrot crude 9.3 0,059 0.15 14 0 28,000 0.46 Carrots cooked 2.3 0,056 0.25 14 0 24,000 0.42 Tomato raw 19 0,048 0.08 15 0 620 0.38 Tomato boiled 23 0,057 0.09 13 0 740 0.38
The amount of vitamins food company in india in food does not mean anything if the vitamins food company in india our bodies can not be adopted. food company in india Although it sounds strange, some vitamins are readily available to us in kuvanoj food. Cooking destroys cellular matrix in which some vitamin captured and destroyed some vitamin absorption inhibitors.
For example, our body adopts a more biotin from cooked than from raw eggs, because high temperatures degrade avidin, a substance which is an inhibitor of the absorption of this important vitamin. Provitamin A from carrots is much more available from cooked than raw carrots. From raw to adopt about 29%, from 59% cooked, and if we add a little oil to the cooked carrots, adopted by the 80% (oil here facilitates absorption) (2).
The food you eat is better cooked except carrots, include pumpkin, cauliflower, cabbage, food company in india kale, cake, tomato. For example, lycopene (not a vitamin, but it is very important substance) from tomato is much more affordable when tomatoes are cooked (3). Cabbage, kale, cauliflower, cake, broccoli contains a substance food company in india that blocks the production of thyroid hormones. The cooking activity of this substance inhibits (4). Freezing
Before freezing, vegetables are blanched. Blanching is steamed food company in india vegetables or sinking in water temperatures of 70-90 C for a few seconds to several minutes. This is done to inaktivisali enzymes that contribute food company in india to the development of odor and color changes of vegetables, as well as to remove part of the bacteria present. food company in india When blanching is losing a small portion of vitamins, because the process itself food company in india is quite short. Also, if the vegetables are not blanširalo, vitamin loss would have been even higher during storage, because the enzymes degrade some vitamins. Next freezing itself does not lead to a significant loss of vitamins except vitamin C. When storing, if the vegetables food company in india are packed in transparent packaging, causing the loss of vitamins are sensitive to light, such as the B-2, B-6, vitamin C and folate. Also, as vegetables / fruits smaller it is higher vitamin loss, due to the larger surface area exposed to air or light.
In our traditional cuisine, vegetables are cooked for hours. Shorten cooking food company in india time, cook with less water or cook steamed. Chew food, not necessarily all be pulpy. Vegetables shred just before cooking. Frozen foods dissolve slowly, preferably in the refrigerator and protected from light, if you do not plan later that you are cooking. If you are planning that you are cooking, it is best to immediately soak in boiling food company in india water.
The second table illustrates how important it is to have a varied diet. People who eat 95% raw foods have a greater chance of deficiency of certain vitamins than those who eat 100% cooked, but a variety of foods. Of course, it is best to eat both raw and cooked. And most importantly - eat varied.
#TimskiRad We have agreed to jointly do something really useful and create a "blogger's vitamin bible". In a society are: Slender Gourmet - May writes food company in india the text on daily needs, and plant and animal vitamin and mineral champions Link to article on the website What we eat? - John is tucked text about how vitamins behave at high and low temperatures link to the text on the site Hemi around us - Zoran writes about the differences between natural and synthetic vitamins. Are vitamins from a bottle or a pure fraud and

Freezing is anabiotički preservation method, which means that it is not the goal of freezing to des

Contents INTRODUCTION PRINCIPLES OF FREEZING Speed freezing olive harvesting machine Factors affecting the quality olive harvesting machine of frozen fruit Selection of appropriate products for freezing preparation, pre-treatment and packaging olive harvesting machine Preparation Pre-Treatment Packages Factors affecting the quality of frozen fruits Effects of freezing, storage olive harvesting machine in the freezer and thaw the fruit tissue: olive harvesting machine physical , chemical and biochemical changes of the cell plants physical changes and quality of chemical and biochemical olive harvesting machine changes and quality stability Thawing frozen fruits Microbiological quality and safety of frozen olive harvesting machine fruit Legislation METHOD olive harvesting machine OF FREEZING future development of conclusions. INTRODUCTION
Freezing is anabiotički preservation method, which means that it is not the goal of freezing to destroy microorganisms, but also to create olive harvesting machine conditions that prevent their activity. Food is preserved until the temperature is low, when the food thaws, microbes olive harvesting machine are again activated.
This paper describes the main principles of production and processing of frozen fruit (inspection of raw materials, pre-processing, packaging, freezing process and keep refrigerated) and are presented modern olive harvesting machine ways of preservation of sensory and nutritional quality of care and frozen olive harvesting machine fruit. . PRINCIPLES OF FROST
The process reduces the freezing temperature of the food until its thermal center (venue with a maximum temperature at the end of the freezing process) olive harvesting machine is reached at -18 C, and accompanying crystallization of water, the main component of plant tissue. The water in fruits and fruit products occupies 85-90% of their entire composition. From the physical point of view, vegetable and animal tissue can be considered dilute solution of water, which is a natural medium where occurring chemical and biological cellular responses and develop microorganisms. Crystallization of water during freezing reduces the water activity (aw) in these tissues, and as a consequence, olive harvesting machine reduction of chemical and biochemical reactions and microbial growth. Freezing also includes the use of low temperatures resulting in slower reaction as the temperature is lowered. The study of temperature changes during freezing is the basis for understanding the changes in the product that occur during the process of freezing. Figure 1 shows a typical curve of freezing at different temperature levels. After the product was cooled to 0 C, produces ice (see part A, Figure 1). The exact temperature at which ice crystals form the first depends on the type of product and is the consequence of concentrating substances independently of the water content. For example, fruits with high water content ( 90%) has a freezing point below -2 C or -3 C, until the meat with a lower water content ( 70%) has a freezing point of -1 C; The main difference is the high concentration of sugars and organic acids in fruit. Icing occurs olive harvesting machine after the product reaches a temperature below freezing (-5 C to -9 C) for a few seconds. This process is known as a super-cooling (point S in Figure 1).
Subsequently, the partial release of heat during the formation of the first ice, the temperature increases until it reaches the freezing point (point B in Figure 1). Part BC in Figure olive harvesting machine 1 corresponds to freezing of most of the water in the tissue at a temperature which is practically constant, negative drop of the freezing point due to concentrating the solution. The increase in the concentration of the solution, as it comes to freezing, implies that not frozen part passes the physical changes olive harvesting machine in terms of ionic values, pH and viscosity. This increases the risk of enzymatic and chemical reactions, ie. enzymatic browning and oxidation-reduction activity reaction, with bad effects on the quality of frozen fruit. The shorter the BC part of quality olive harvesting machine frozen fruit is larger. This means that fast freezing olive harvesting machine produces a better quality of frozen fruit (see curves b and c in Figure 1). Part CD corresponds cooling products to storage temperature with a significant olive harvesting machine increase in the concentration of the solution olive harvesting machine in a non-frozen part. Below -40 C, newly formed ice may not be noticed. Up to 10% of water can be not frozen. olive harvesting machine This water is connected with the macromolecular structures of proteins or polysaccharides that participate in physical and biochemical reactions. In the frozen food frozen relationship between water and the rest of the solution depends on temperature and concentration of the solution (Hui 2006).
The presence of ice and increasing olive harvesting machine solution concentration olive harvesting machine has a significant effect on the reaction and the state matrix of fruit. The concentration of the solution increases as freezing progresses; and therefore the solution of the matrix can nesmrznutog iscureti the cell structure, resulting in a loss of turgor (pressure in plants) and internal damage. Damage stimulated solution can occur whether it is fast or slow freezing. To prevent damage to cells aqueous solutions are usually added cryoprotectants, such as sugars (Hui, 2006). olive harvesting machine . Freezing rate
Controlling the speed of freezing is an important aspect of reducing damage to cells, which causes a loss of quality olive harvesting machine in frozen fruits. There are three types of cell damage due to frost: Damage stimulated solution, osmotic damage

Article 4 A list of indigenous breeds of domestic animals and endangered indigenous breeds is given

Table of Contents I. Introduction II provision. A list of genetic reserves of domestic animals, a way of preserving genetic reserves of domestic animals, the list of indigenous breeds of domestic animals and endangered indigenous breeds III. Closing provisions Recital Article 1 These Regulations prescribe the list of genetic reserves of domestic animals and a way of preserving genetic reserves of domestic animals and establishes a list of indigenous breeds scilio of domestic animals and endangered indigenous breeds. II. A list of genetic reserves of domestic animals, a way of preserving genetic reserves of domestic animals, the list of indigenous breeds of domestic animals and endangered indigenous breeds
Genetic reserves of domestic animals include individual race, strains and lines of domestic animals, which are kept in mind the minimum number of domestic animals, doses of semen, ova and embryos, in accordance with the law governing animal husbandry.
A list of genetic reserves of domestic animals scilio shall be determined depending on the species and the desired scilio ratio of poles, and represents the smallest number of domestic animals (adult animals) individual species or breed domestic animals, required for growing and preserving their genetic diversity. A list of genetic reserves of domestic animals referred to in paragraph 2 of this Article scilio is given in Annex 1-List of genetic reserves of domestic animals, which is attached to this Ordinance and forms an integral part.
1) In situ and on farm conservation What means, that the cultivation of live animals in production systems where they occurred scilio or are now, and that includes scilio both farm and extensive scilio production systems; 2) Ex-situ conservation means -what outside production systems where animals are formed, which may be: (1) In vivo -gajenje live animals in the zoo gardens, nature scilio parks, museums, research institutes, etc.; (2) In vitro -kriokonzervacija embryos, sperm cells, fertilized oocytes, DNA, somatic cells and other biological materials that may be used for reconstitution animals.
Article 4 A list of indigenous breeds of domestic animals and endangered indigenous breeds is given in Appendix 2-A list of indigenous breeds of domestic animals and endangered indigenous breeds, which is attached to this Ordinance and forms an integral part. III. Final provision
1) Cattle -Podolsko ox BUS reaches 2) Buffalo buffalo -Domaći 3) Horses -Domaći That horse mountain horse race Nonius 4) Donkeys -Balkanski ass 5) Pigs -Mangulica -Moravka -Resavka 6) Sheep -Pirotska -Karakačanska sheep sheep - Krivovirska sheep -Bardoka -Svrljiška -Lipska sheep sheep sheep -Šarplaninska -Vlaško-Vitoroga sheep -Čokanska Tsigai -Cigaja 7) Goats -Balkanska goats
8) Chicken -Svrljiška chicken -Somborska kaporka -Banatski naked neck 9) Ćurak -Domaća turkey 10) Float Float -Domaća 11) Goose Goose -Podunavska 12) Biserka -Domaća Pintado 13) Golub Serb downturn Highflyer 14) Bee -Apis meliifera 15 ) Dogs -Šarplaninac
II. Endangered indigenous race those races of domestic animals in which the total number of female breeding animals is not greater than 1) of 7,500 cattle heads; 2) for sheep 10,000 head; 3) for goats 10,000 head; 4) Horse 5000 throat; 5) 15,000 pigs throat; 6) 25,000 poultry throat.
You can use these HTML tags and attributes: <a href="" title="" scilio rel="" target=""> <blockquote cite = ""> <code> <pre> <em> <strong> <del datetime = ""> <ul> <ol start = ""> <li> <img src = "" border = "" alt = "" height = "" width = "">
Registration is free. The members of each week by e-mail we send our magazine with news from the food industry, engineering texts, notifications of new regulations and professional literature, seminars and competitions. Members can use our forum. It is of course you can unsubscribe.
Ordinances for Meat Regulations on quality and other requirements for meat products Ordinance on the quality and other requirements for fish, crustaceans, molluscs, sea urchins, sea cucumbers, frogs, turtles, snails and their products Ordinance on the quality of eggs and egg products Regulations the quality of poultry meat Ordinance on the quality of meat slaughter cattle, poultry and game Ordinance on the quality of ground meat, half of meat and meat products Ordinance on the quality of slaughtered pigs and pork categorization Ordinance on the list of genetic reserves of domestic animals, the method of preserving genetic reserves domestic animals, as well as the list of indigenous scilio breeds of domestic animals and endangered indigenous breeds Ordinance on methods of testing the quality of eggs and egg products Ordinance on the training program for the welfare of animals scilio during their transportation, as well as the content and method of keeping the register of carriers Animal Ordinance on the conditions and means of deprivation of animal life, the treatment of animals prior to slaughtering, the method of stunning and bleeding scilio of animals Regulation on conditions that must comply