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Приказ резултата 1741-1750 од 1776
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 ...
Application of autochthonous lactic acid bacteria in the white brined cheese production / Primena autohtonih bakterija mlečne kiseline u proizvodnji belih sireva u salamuri
(Društvo za ishranu Srbije, Beograd, 2008)
Autochthonous lactic acid bacteria, isolated from traditional white brined cheeses, were applied as starter cultures in cheese production. The effects of their activity were studied during 90 days of white brined cheeses ...
Characterization of autochthonous lactic acid bacteria genus Lactococcus / Karakterizacija autohtonih bakterija mlečne kiseline roda Lactococcus
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
Lactic acid bacteria strains isolated from autochthonous cheeses were researched. In products such as these, where starters were not added fermentation occurs as a result of natural flora present in the surrounding ...
Shelf-life and sensory properties of turkey meat in modified atmosphere packaging / Održivost i senzorna svojstva ćurećeg mesa upakovanog u atmosferu zaštitnih gasova
(Institut za higijenu i tehnologiju mesa, Beograd, 2006)
In this paper, the effects of modified atmosphere packaging on the shelf-life and sensory properties (color, flavor and drip appearance) of turkey meat were presented. Three gas combination: O2, CO2 and N2, in two-component ...
The influence of milk heat treatments on salt diffusion in cheese / Uticaj termičke obrade mleka na tok difuzije soli kroz sir
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice ...
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 ...
Types of sorters used in plant product quality control / Tipovi sortera u kontroli kvaliteta biljnih prerađevina
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2005)
This paper presents an analysis of devices on automatically processing quality control for various products such as fries, chips, snacks and dry products. Different types of quality control and sorting devices are based ...
Some mechanical methods for plant protection in greenhouses / Neke mehaničke metode zaštite bilja u kontrolisanim uslovima za gajenje
(Nacionalno naučno društvo za poljoprivrednu tehniku, Novi Sad, 2006)
Highly intensive greenhouse production can't be imagined without permanent control and surveillance of production conditions and plant health. Concerning regulations limiting the presence of pesticide and minimizing the ...
Energy consumption for plastic covered greenhouse structures / Potrošnja energije u objektima zaštićenog prostora različite konstrukcije
(Univerzitet u Beogradu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Beograd, 2006)
In this paper different greenhouse structures were analyzed regarding energy consumption and energy productivity in winter lettuce production. Greenhouse production is still among most energy consuming branches in agriculture ...
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 ...