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Приказ резултата 5481-5490 од 5502
The effect of high levels of organic selenium on body weight, concentration of selenium in blood plasma and mortality of chickens / Uticaj visokih nivoa organskog selena na telesnu masu, koncentraciju selena u krvnoj plazmi i mortalitet pilića
(Institut za stočarstvo, Beograd, 2006)
It is examined the effects of high levels organic selenium (selenium yeast) on body weight, concentration Se in blood plasma and mortality of chickens. The experiment is carried with 100 Hybro chickens, which are divided ...
Selenium-health: Productive and reproductive traits of farm animals / Selen-zdravlje - proizvodne i reproduktivne karakteristike farmskih životinja
(Unija bioloških naučnih društava Srbije, Beograd, 2006)
This study is a review of a previous research on the effects of selenium on health, productive and reproductive traits of farm animals. The interest for research on selenium has originated from the knowledge that this ...
The effect of location, time of collecting and previous treatment on germination ability of the gentiana seed / Uticaj lokaliteta, vremena berbe i prethodnog tretmana na klijavost semena lincure
(Institut za primenu nauke u poljoprivredi, Beograd, 2006)
Results of the laboratory study of the germination ability of gentiana seed collected from two locations (Zlatibor and South Kučaj) during two periods (15.07.2005 and 24.08.2005) were analyzed. The effect of cooling (90 ...
The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus / Zrenje belog sira u salamuri proizvedenog sa autohtonim BMK roda Lactobacillus i Lactococcus
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
The changes of chemical composition parameters and starter cells number during white brined cheese ripening have been researched. The white brined cheese has been made with Lactococcus lactis ssp. lactis, Lc. lactis ssp. ...
Titrable acidity and mineral matter dynamics during ripening of semi-hard cheese based on milk protein coaggregates / Dinamika kiselosti i mineralnih materija tokom zrenja polutvrdog sira proizvedenog na bazi koagregata proteina mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Institute for Food Technology and Biochemistry, Faculty of Agriculture Belgrade Rheological characteristics of cheese influence sensory properties especially consistency of cheese. Elastic properties are based on protein ...
Effect of limited hydrolysis on traditional soy protein concentrate
(MDPI, BASEL, 2006)
The influence of limited proteolysis of soy protein concentrate on protein extractability, the composition of the extractable proteins, their emulsifying properties and some nutritional properties were investigated. ...
Distribution of milk components during the production of semihard cheeses based on coaggregates / Distribucija sastojaka mleka pri proizvodnji polutvrdih sireva na bazi koagregata proteina mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
During cheese making process milk components proceed into cheese and whey Their utilization is unequal. The amount of the dominant milk components that proceed into cheese and whey is expressed by their distribution. ...
Autochthonous microflora of Sjenica cheese / Autohtona mikroflora sjeničkog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Autochthonous isolates of lactic acid bacteria and enterococci, from Sjenica cheese had been isolated and identified. From 10 samples of Sjenica cheese that were traditionally produced without starter cultures, 53 thermophile ...
Distribution of milk components into blue-veined cheeses of gorgonzola type / Distribucija sastojaka mleka pri proizvodnji sireva sa plavo-zelenim plesnima u tipu gorgonzole
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Blue-veined cheeses in type of Gorgonzola with commercial names "Blue sapphire" and "Blue birch" were made from pasteurized cow milk using two types of Penicillium roqueforti, type esportazione and type dolce respectively. ...
The research of kajmak quality: Chemical, microbiological and sensor aspect / Ispitivanje kvaliteta kajmaka - hemijski, mikrobiološki i senzorni aspekt
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Kajmak is autohthonous product, which is traditionally made like farmhouse fermented milk product by farmers. In such conditions of production, quality of kajmak is usually very variable and nonstandard. The aim of this ...