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Rezultati ispitivanja mišljenja potrošača Srbije u vezi kvaliteta, obima i strukture potrošnje mesa i trajnih suhomesnatih proizvoda
(Poslovna politika AD, Beograd, 2004)
Production procedure of the traditional quality kajmak in the industrial conditions / Postupak proizvodnje kajmaka tradicionalnog kvaliteta u uslovima industrijskog načina rada
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Kajmak is our exclusive traditional dairy product. It is made on farms, as a home made product. Traditional procedure lasts about 24 h and it is not suitable in its original form for industrial application. Procedure of ...
Weed flora in Blace region
(Herbološko društvo Srbije, 2004)
Blace se nalazi u severnom delu južne Srbije, u Topličkoj kotlini. Reljef istraživanog područja je brdsko-planinskog karaktera. Klima je umerenokonti-nentalna i pod uticajem je blizine Kopaonika i Jastrepca. Osnovni tipovi ...
Influence of selected factors on the viscosity of set style yogurt and acid casein gel at constant speed of spindle rotation / Uticaj odabranih faktora na viskozitet čvrstog jogurta i kiselog kazeinskog gela pri konstantnoj brzini rotacije vretena
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
The influence of milk dry matter (DM) content (8.20%, 9.27% and 10.28%) and applied heat treatments (untreated milk and milk heat-treated at 90°C/10’) on the viscosity of set-style yogurt and acid casein gel gained by ...
Influence of selected factors on induced syneresis / Uticaj odabranih faktora koagulacije na indukovani sinerezis
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
Syneresis is the process of whey separation induced by gel contraction resulting in rearranging or restructuring of casein matrix formed during enzymatic coagulation. Numerous factors can influence the process of syneresis. ...
Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel / Uticaj odabranih faktora koagulacije na hemijski sastav seruma dobijenog centrifugiranjem slatkog kazeinskog gela
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
Technological operations applied during curd processing influence syneresis and total solids content of cheese. Syneresis is not a simple physical process representing whey segregation due to curd contractions. Numerous ...
Conditions and importance of onion storage / Uslovi i značaj skladištenja crnog luka
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2004)
Onion is very important vegetable worldwide. In terms of global yearly production of nearly 47 million tons, onion is on third place, just behind tomatoes and cabbage. It is highly valued vegetable for its flavor and ...
Displacement ventilation in food industry air conditioning systems / Potisna ventilacija u sistemima klimatizacije u prehrambenoj industriji
(Univerzitet u Beogradu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Beograd, 2004)
In the paper have been analyzed characteristics of the displacement ventilation with air conditioning systems in industrial plants. Basic principles, thermal and flow design parameters and recommended values of relevant ...
The computer control of greenhouse production processes
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Vojvođansko društvo za poljoprivrednu tehniku, Novi Sad, 2004)
Greenhouse production is the most energy consuming branch in agriculture Production processes control in accordance with random-dynamic greenhouse environment, results with high cost of complex operations and energy input. ...
Praktikum iz Ratarstva, Prvo izdanje
(University of Belgrade, Faculty of Agriculture, Serbia, 2004)