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Приказ резултата 131-140 од 143
Pruning influence on morphological characteristics of fruiting wood in filbert / Uticaj rezidbe na morfološke karakteristike rodnih grančica sorti leske
(Institut PKB Agroekonomik, Padinska skela, 2002)
The thriving of the filbert tree (Corylus sp) is provided for with the application of the agro technical measures, such as cultivation fertilization and irrigation, but full success in that production can only be achieved ...
UTICAJ AGROTEHNIČKIH MERA I TERMIČKE OBRADE NA TEHNOLOŠKA SVOJSTVA NOVOSELEKCIONISANIH SORTI KRUPNOLISNIH DUVANA
(Institut za Tutun - Prilep, 2002)
Istraživanja su obavljena na novoselekcionisanim sortama tipa berleja i virdžinije, koje su gajene i proizvedene na oglednom polju Duvanske Industrije Zrenjanin. Duvani su obrađeni visokim temperaturama ridraing postupkom, ...
Barium titanate screen-printed thick films
(Elsevier Sci Ltd, Oxford, 2002)
Barium titanate (BT) thick films were prepared from mechanically activated powders based on BaCO3 and TiO2. After homogenization and milling in a high-energy vibro mill, the powders were calcined at 700 degreesC for 2 h ...
The influence of various factors on milk clotting time / Uticaj odabranih faktora na brzinu koagulacije mleka
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
The influence of pH (6.5 and 5.8), amount of added CaCl2 (0, 200 and 400 mg/l)), coagulation temperature (30ºC and 35ºC) and heat treatment of milk (65ºC/30 min and 87ºC/10 min) on the rate of rennet induced milk coagulation ...
The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt / Uticaj sadržaja suve materije, primenjenih termičkih tretmana i perioda skladištenja na viskozitet tečnog jogurta
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
Skim milk powder reconstituted to 8.44% TS, 9.65% TS and 10.84% TS respectively was used for investigation. Untreated milk and milk heat treated at 85ºC/20 min and 90ºC/10 min, respectively, were used for the investigation. ...
The influence of applied heat treatments on whey protein denaturation / Uticaj primenjenih termičkih tretmana na denaturaciju serum proteina
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
Reconstituted skim milk with 8.01% DM was standardized with 3% skim milk powder and with 3% demineralized whey powder (DWP), respectively. Gained milk samples are named as 8%, 11% and 8%+3%DWP. All samples were heat treated ...
The influence of high temperatures on milk proteins [Uticaj visokih temperatura na proteine mleka]
(Savez hemijskih inženjera, Beograd, 2002)
High temperatures induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The ...
Influence of carrageenan addition on some technological and sensory properties of smoked pork loin / Uticaj dodavanja karagenana na neka tehnološka i senzorna svojstva dimljene svinjske pečenice
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2002)
The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological ...
The influence of high temperatures on milk proteins / Uticaj visokih temperatura na proteine mleka
(Savez hemijskih inženjera, Beograd, 2002)
High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The ...
The influence of different factors on the syneresis and rheological properties of cheeses / Uticaj različitih faktora na sinerezius i reološke karakteristike sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2002)
Numerous factors influence on the syneresis and rheological properties of curd. The most important factors are: milk composition, degree of concentration, cooling of milk, standardization and homogenization of milk applied ...