Претраживање
Приказ резултата 1-10 од 191
Preservation of raspberry via liophilization / Konzervisanje malina liofilizacijom
(Naučno voćarsko društvo Srbije, Čačak, 2004)
Due to high water content (about 90%), specific total fruit texture characteristic light color and aroma, up to now raspberry has not been preserved via classical drying. The paper aimed to study the change in quality ...
Degradation of raspberry color by enzymatic treatment and squeezing / Degradacija boje maline pri enzimiranju i ceđenju
(Naučno voćarsko društvo Srbije, Čačak, 2004)
Pectin preparation Klerzyme®120, manufactured by DSM-France, specific for 'acid fruits' with pH below 3.2, was used for maceration and depectinzation. In terms of maceration at one degree, it was applied in the quantity ...
Nutritive value of probiotics in nutrition of fattening pigs / Nutritivna vrednost probiotika u ishrani svinja u tovu
(Institut za stočarstvo, Beograd, 2004)
Considering that our previous research has indicated some positive effects of probiotics used in nutrition of sows and suckling piglets, as well as piglets in rearing, investigation designed in this case had the objective ...
Chelated forms of microelements as swine feed additives / Helatni oblici mikroelemenata kao dodatak hrani za svinje
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2004)
Animals need microelements in small quantities which participate in almost all physiological and biochemical processes. Microelement resorption does not depend only on their content in feed, but also on the age of the ...
Effects of protein levels in lactation sow diet on protein content in internal organs / Efekat nivoa proteina u hrani krmača dojara na sadržaj proteina u unutrašnjim organima
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2004)
The paper examined the effect of protein levels in the diet of lactating sows and parity on protein content in internal vital organs of sows following the end of lactation. Due to an insufficient intake of proteins from ...
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 ...
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 ...
Praktikum iz Ratarstva, Prvo izdanje
(University of Belgrade, Faculty of Agriculture, Serbia, 2004)