Претраживање
Приказ резултата 21-30 од 240
The use of feedstuffs of animal origin in connection with the new legislative and possibility for their substitution / Korišćenje hraniva animalnog porekla u svetlu novih propisa i mogućnost njihove supstitucije
(Institut PKB Agroekonomik, Padinska skela, 2007)
The production and use of feedstuffs of animal origin in our country and the world are explained in the paper. The use of all feedstuffs of animal origin, with the exception of milk products, is forbidden in ruminant feeding ...
The analysis of the fattening and slaughterhouse characteristics of the heavy hybrid of turkeys B.U.T. Big-6 / Analiza tovnih i klaničnih osobina teškog hibrida ćuraka B.U.T. Big-6
(Institut PKB Agroekonomik, Padinska skela, 2007)
A total of 5.010 one-day baby turkeys of both sexes of heavy hybrid B.U.T. Big-6 served as an initial material for these researches. On the basis of the production results that were attained after 16 weeks of fattening and ...
The quality of milk used in the production of blue-veined cheeses / Kvalitet mleka u proizvodnji sireva sa plavo-zelenim plesnima
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2007)
The aim of this paper was to investigate the chemical and some physical characteristics of cow’s milk used for the production of blue-veined cheeses. Two Gorgonzola-type varieties with commercial names "Blue sapphire" and ...
Influence of the extracts isolated from Ganoderma lucidum mushroom on some microorganisms / Uticaj ekstrakata izolovanih iz gljive Ganoderma lucidum na neke mikroorganizme
(Matica srpska, Novi Sad, 2007)
Ganoderma lucidum (Leyss.: Fr) Karst, a mushroom-like fungus is one of the most famous traditional Chinese medicinal herbs. It received wide popularity as a healthy food and medicine in the Far East for more than 2000 years ...
Potentials of application adjunct cultures in cheese production / Potencijali primene dopunskih kultura u proizvodnji sireva
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2007)
Attempts to select lactic acid bacteria for use as adjuncts have been made, with the purpose of both controlling off-flavors in cheese and enhancing the development of good cheese flavor. A promising application of ...
The influence of interrow spacing and variety on soybean seed yield and quality / Uticaj međurednog rastojanja i sorte na prinos i kvalitet zrna soje
(Institut PKB Agroekonomik, Padinska skela, 2007)
The aim of the study was to analyze the influence of interrow spacing (25, 50 and 70 cm) on seed yield and quality of three soybean varietes of different vegetation length (Dukat- O group, Balkan - I group, Vojvodjanka - ...
Italian ryegrass seed quality of different ploidy / Kvalitet semena italijanskog ljulja različite ploidnosti
(Institut za ratarstvo i povrtarstvo, Novi Sad, 2007)
Three cultivars (domestic K-13 diploid and K-29 tetraploid, and introduced Tetraflorum tetraploid) were investigated in two years' trials, with and without spring Pi-fertilizing. The results of this investigation showed ...
The influence of increased amounts and source of nitrogen on maize organic production / Uticaj oblika i količine azota na organsku produkciju kukuruza
(Institut za ratarstvo i povrtarstvo, Novi Sad, 2007)
Investigation about effect of high amounts of nitrogen and source of nitrogen on maize organic production was conducted on Agriculture faculty experimental field in Radmilovac. Object of research was hybrid ZP 434. Four ...
Whey proteins: Technological-functional properties and appliance possibility / Serum proteini - tehnološko-funkcionalna svojstva i mogućnost primene
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2007)
High nutritional value expressed with well balanced essential amino acid ratio, as well as favorable physic-chemical properties, make whey proteins very interesting ingredients for food industry and other industry branches. ...
Effect of n-3 fatty acids on nutritional status and inflammatory markers in haemodialysis patients
(Wiley, Hoboken, 2007)
Aims: Nutrition as an aetiological factor participates a great deal in premature atherosclerosis in haemodialysis (HD) patients. The basic mechanisms of end-stage renal disease and premature atherosclerosis are connected ...