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Protein and fatty acid profiles of Kajmak ripened at two different temperatures
(Food Science and Technology (Brazil)Food Science and Technology (Brazil), 2022)
Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It is manufactured from the thin layer formed on the surface of hot milk during long cooling ...
Fully Dynamic High–Resolution Model for Dispersion of Icelandic Airborne Mineral Dust
(AtmosphereAtmosphere, 2022)
Icelandic topsoil sediments, as confirmed by numerous scientific studies, represent the largest and the most important European source of mineral dust. Strong winds, connected with the intensive cyclonic circulation in the ...
Comparison of the Chemical Composition of Whey Cheeses: Urda and Ricotta
(Sciendo, 2019)
This study was conducted to evaluate the nutritional quality of two types of cheese prepared from bovine whey: Urda and Ricotta. Cheeses were examined for chemical parameters and their amino acids profile was determined. ...
The nutritional quality of feedstuffs used in dairy goat nutrition in Vojvodina / Nutritivni kvalitet hraniva koja se koriste u ishrani mlečnih koza u Vojvodini
(Institut za stočarstvo, Beograd, 2019)
The study was to conduct to evaluate the chemical composition and nutritive values of feedstuffs (forages and concentrate mixtures) used for dairy goats nutrition in Vojvodina. Samples were collected from six farms, including ...
Application of machine learning in corrosion inhibition study
(Materials ProtectionMaterials Protection, 2022)
Artificial intelligence is a branch of science concerned with teaching machines to think and act like humans. Machine learning is concerned with enabling computers to perform tasks without the need for explicit programming. ...
THE ASSESSMENT OF CADMIUM AND LEAD IN ORGANIC AND CONVENTIONAL ROOT AND TUBER VEGETABLES FROM THE SERBIAN MARKET
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2022)
Global organic agriculture and consumption of organic food has continuously increased over the past decades. The aim of the research was to determine and compare cadmium (Cd) and lead (Pb) concentrations in organic and ...
Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
(MDPI, 2022)
Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with ...
NONTRIVIAL VARIATIONS OF MORPHO-ANATOMICAL LEAF TRAITS IN NATURAL SOUTH-EASTERN POPULATIONS OF VACCINIUM SPECIES FROM CENTRAL BALKANS
(Acta Biologica Cracoviensia Series BotanicaActa Biologica Cracoviensia Series Botanica, 2021)
Morpho-anatomical characteristics of Vaccinium myrtillus, V. uliginosum and V. vitis-idaea leaves from several sites of the Central Balkans were examined. The aim of this study was to investigate for the first time ...
Editorial: Polyphenols in food authenticity through the application of advanced omics technologies
(Frontiers in NutritionFrontiers in Nutrition, 2022)
Maize Weed infestation under intensive cropping practices
(National Centre for Agrarian Science, Sofia, Bulgaria, 2006)
Weediness are the permanent problem in the maize production and the herbicide application is a usual way for their control. After many years of such a technology, it is obvious that herbicide weed control in maize fields ...