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EFFECT OF DRYING MODE ON THE CHANGES OF VIRGINIA TOBACCO TYPE CHEMICAL COMPOSITION
(University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, BosniaUniversity of Belgrade, Faculty of Agriculture, SerbiaMediterranean Agronomic Institute of Bari (CIHEAM - IAMB) Italy..., 2017)
Virginia type of tobacco is used in the highest percentage in the mixture for making
cigarettes. Important factors for the formation of quality features of Virginia are
environmental conditions of manufacturing but ...
Montmorillonite/poly(urethane-siloxane) nanocomposites: Morphological, thermal, mechanical and surface properties
(Elsevier Science Bv, Amsterdam, 2017)
The aim of this work was to prepare and characterize the series of segmented polyurethane nanocomposites (PUNC) modified with poly(dimethylsiloxane) and based on montmorillonite (Mt) as a nano-filler. alpha,omega-Dihydro ...
Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics
(Croatian Dairy Union, Zagreb, 2017)
Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages ...
The aflatoxin M1 crisis in the Serbian dairy sector: the year after
(Taylor & Francis Ltd, Abingdon, 2017)
During the last 3years, high aflatoxin M1 (AFM1) concentrations in milk and dairy products occurred in Serbia. It resulted in periodical change of the official regulations regarding maximum levels (MLs) of AFM1 as set by ...
Color- and Texture Changes during Storage at Sremska, a traditional Serbian Raw Sausage
(Deutscher Fachverlag Gmbh, Frankfurt Main, 2017)
Sensory properties and fatty acids profiles of fermented dry sausages made of pork meat from various breeds
(IOP Publishing Ltd, Bristol, 2017)
In this study, the parallel examinations on fatty acid profiles and sensory properties of fermented dry sausages are presented. Three types of kulen and sremska sausages were made, which varied depending on the percentage ...
Pasta-filata cheeses
(Wiley-IEEE Press, 2017)
This chapter discusses various kinds of Pasta-Filata cheeses, such as Caciocavallo Podolico PDO, Kachkaval, and Kashar. Kashkaval-type Kashar cheese is common in the Trakia region. Kashar cheese is a hard cheese with no ...
Neutrality of Serbia and new geopolitical reality / Neutralnost Srbije i nova geopolitička stvarnost
(Ministarstvo odbrane Srbije - Vojnoizdavački zavod, Beograd, 2017)
The paper discusses Serbia's neutrality policy in the current geopolitical relations between the United States and Russia. It also gives an overview of the European practice of neutrality policy and the Yugoslav experience ...
Synthesis, structure and thermogravimetric analysis of alpha,omega-telechelic polydimethylsiloxanes of low molecular weight
(Srpsko hemijsko društvo, Beograd, 2017)
A series of alpha,omega-telechelic polydimethylsiloxanes (PDMS), with predetermined molecular weights of about 2500 g mol(-1), was synthesized by siloxane equilibration reaction. Syntheses were performed using octamethyl ...
Imazethapyr persistence in sandy loam detected using white mustard bioassay
(Taylor & Francis Inc, Philadelphia, 2017)
Field experiments were conducted during two years at Srem region to investigate the influence of meteorological conditions, time and rate of application on soil persistence of imazethapyr in sandy loam type of soil. ...