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Приказ резултата 101-102 од 102
The influence of the heat treatment on the composition of UHT sterilised products / Uticaj termičkog tretmana na promene sastava UHT sterilizovanih proizvoda
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
The heat treatment with increased temperatures results in two types of reactions leading to destruction of microorganism with certain chemical transformations within the microbial cell (protein denaturation, inactivation ...
The comparative parameters of autochthonous and industrial manufacture of Sjenički cheese / Komparativni pokazatelji autohtone i industrijske proizvodnje sjeničkog sira
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
The comparative survey of quality of Sjenički cheese manufactured by the autochthonous technology and under industrial conditions (control cheese), is presented in this paper. The basic properties of the autochthonous ...