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Приказ резултата 111-120 од 132
Influence of addition of Zenural 70, urea and Min-A-Zel Plus on chemical composition and quality of whole maize plant silage / Uticaj dodavanja Zenurala 70, uree i Minazel-A-Plus na hemijski sastav i kvalitet silaža ćele biljke kukuruza
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2006)
The influence of addition of Zenural 70, urea and Min-A-Zel Plus on chemical composition and quality of whole maize plant silage with different degree of compression was investigated in the paper. Experiment was two-factorial ...
Determination of strontium in drinking water and consequences of radioactive elements present in drinking water for human health / Određivanje stroncijuma u vodi za piće i posledice prisustva radioaktivnih elemenata u vodi za piće na zdravlje ljudi
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2006)
In this paper the analysis of strontium and uranium content in drinking water has been done, indirectly, according to the scale which originates from drinking water in water-supply system of the city of Belgrade. ...
Effect of pre-winter sowing on earliness and yield of spinach / Uticaj predzimske setve na ranostasnost i prinos spanaća
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2006)
The paper deals with the effect of pre-winter sowing on earliness and yield of spinach. Sowing was conducted late in the autumn (November-December), i.e. before harsh frosts. Spring sowing served as the control. It was ...
Change of juice color during raspberry processing in fruit juice and fruit juice concentrate / Određivanje promene boje maline pri preradi u sok i koncentrat
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2006)
A change of anthocyanins under different conditions of enzymatic treatments, clarification and concentration was determined. A pectin preparation Klerzyme®120, manufactured by DSM, France, specific for "sour fruits" with ...
Components of variance and heritability of resistance to important fungal diseases agents in grapevine / Komponente varijanse i heritabilnost otpornosti prema prouzrokovačima važnijih gljivičnih bolesti vinove loze
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2006)
In four interspecies crossing combinations of grapevine (Seedling 108 x Muscat Hamburg, Muscat Hamburg x Seedling 108, S.V.I8315 x Muscat Hamburg and Muscat Hamburg x S.V.I2375) during three years period, resistance to ...
Tolerance of the Merlo variety population to low temperatures in controlled conditions / Otpornost varijeteta sorte Merlo prema niskim temperaturama u kontrolisanim uslovima
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2006)
Tests were carried out on the influence of low temperatures during winter dormancy on per cent of central and lateral buds freezing in Merlot Standard and its varieties. The method applied was in vitro artificial freezing ...
The determination of titratable acidity and total tannins in red wine / Određivanje titracione kiselosti i ukupnih tanina u crvenom vinu
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2009)
Titration acidity and content of total tannins in mass-market red wines are analyzed in this paper. The content of total acids in wine, expressed through wine acid, was analyzed by potentiometric titration on 7.00 pH value. ...
Properties of co-precipitates obtained by different acids and distribution of milk nitrogen matter / Osobine koprecipitata dobijenih pomoću različitih kiselina i distribucija azotnih materija mleka
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2000)
For the production of co-precipitates, skim milk (0.05 % milk fat) was used. The chemical complex between casein and whey protein was formed by heating of milk at 87°C during 10 min, and at 95°C during 20 min, respectively. ...
The influence of various factors on milk clotting time / Uticaj odabranih faktora na brzinu koagulacije mleka
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
The influence of pH (6.5 and 5.8), amount of added CaCl2 (0, 200 and 400 mg/l)), coagulation temperature (30ºC and 35ºC) and heat treatment of milk (65ºC/30 min and 87ºC/10 min) on the rate of rennet induced milk coagulation ...
The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt / Uticaj sadržaja suve materije, primenjenih termičkih tretmana i perioda skladištenja na viskozitet tečnog jogurta
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
Skim milk powder reconstituted to 8.44% TS, 9.65% TS and 10.84% TS respectively was used for investigation. Untreated milk and milk heat treated at 85ºC/20 min and 90ºC/10 min, respectively, were used for the investigation. ...