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Quality parameters and pattern recognition methods as a tool in tracing the regional origin of multifloral honey / Određivanje geografskog porekla polifloralnih medova pomoću parametara kvaliteta i metoda prepoznavanja obrazaca
(Srpsko hemijsko društvo, Beograd, 2013)
Multifloral honey was characterized in regards mineral to composition, sugar content and basic physicochemical properties. A total of 164 honey samples were collected from different regions of Serbia during the harvesting ...
Aphid parasitoid species (Hymenoptera: Braconidae: Aphidiinae) of central submountains of Iran
(Univ Oradea Publ House, Oradea, 2013)
Aphid parasitoid species (Hymenoptera: Braconidae: Aphidiinae) of central submountain parts of Iran were investigated. A total of 40 parasitoid species, reared from 80 aphid taxa occurring on more than 126 plant taxa in ...
Trace metals in soils and several brassicaceae plant species from serpentine sites of Serbia
(Polish Acad Sciences, Inst Environmental Engineering, Zabrze, 2013)
Serpentine soils from 16 sample points in Serbia as well as the roots and shoots of eight Brassicaceae family species: Aethionema saxatile, Alyssum montanum, Alyssum repens, Cardamine plumieri, Erysimum linariifolium, ...
New records of the tribe Bryobiini berlsese (Acari: Tetranychidae: Bryobiinae) from Serbia, with notes about associated predators (Acari: Phytoseiidae)
(Srpsko biološko društvo, Beograd, i dr., 2013)
This paper gives an overview of the present knowledge and some new faunistic and zoogeographic data of the insufficiently researched tribe Bryobiini in Serbia. In Serbia, this group of mites is represented by eight species, ...
Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the Danube river
(Akademiai Kiado Zrt, Budapest, 2013)
The influence of seasonal variations on the chemical composition and composition of fatty acids in five commercially important freshwater fish species from the Danube: white bream, bream, vimba, zope, and Prussian carp, ...
Quality characteristics of selected dairy products in Serbia
(Croatian Dairy Union, 2013)
The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples ...
Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage / Senzorna svojstva i boja dijetnog keksa sa različitim izvorima dijetnih vlakana tokom 180 dana skladištenja
(Savez hemijskih inženjera, Beograd, 2013)
The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and oligofructose, oat flakes, mixture of oat flakes and whole meal flour, ...
Influence of vineyard peach selections on vigour and initial yield in peach and nectarine / Uticaj selekcija vinogradske breskve na bujnost i početnu rodnost breskve i nektarine
(Društvo genetičara Srbije, Beograd, 2013)
Seedlings (progenies) of eight selected vineyard peach genotypes obtained by self and open pollination were examined in this study during three consecutive years. Two progenies from unselected vineyard peach genotypes with ...
Dependence of the productivity of maize and soybean intercropping systems on hybrid type and plant arrangement pattern / Produktivnost združenog useva kukuruza i soje u zavisnosti od tipa hibrida i prostornog rasporeda
(Društvo genetičara Srbije, Beograd, 2013)
Intercropping systems could improve utilization of the most important resources (soil, water and nutrients), provide a better control of weeds, pests and diseases, and finally higher productivity, especially under rain-fed ...
Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days / Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana
(Savez hemijskih inženjera, Beograd, 2013)
The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to ...