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Prikaz rezultata 21-30 od 240
Influence of Promalin® (GA4+7 + BA) concentration to 'knip' nursery tree of apple cv. Galaxy and Braeburn / Uticaj koncentracije Promalina® (GA4+7 + BA) na kvalitet 'knip' sadnica sorti jabuke Galaksi i Breburn
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2007)
Application of different Promalin® concentration in production of "knip" nursery tree of apple cv. Galaxy and Braeburn are shown in this paper. By increasing promaline concentration in the solution, with the application ...
Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia
(Elsevier Sci Ltd, Oxford, 2007)
The aim of the present work was to investigate and compare phenolic compounds and antioxidant activity of methanol extracts of Quercus robur and Quercus cerris acorn kernels obtained before and after thermal treatment. ...
Biological properties of new apple cultivars in the region of Central Serbia / Biološke osobine novijih sorti jabuke na području centralne Šumadije
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2007)
Seven relatively new apple cultivars of late maturing time were studied during the three-year period (2004-2006) in the region of Central Serbia. They were as follows: 'Morren's Jonagored', 'Pilot', 'Pinova', 'Delbard ...
Agronomic traits of naked barley in comparison with covered barley / Agronomske osobine golozrnog ječma u poređenju sa plevičastim
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2007)
In recent times the interest in the use of naked barley in direct human consumption and industrial processing has been increased. This is, first of all, based on the fact that naked barley presents a rich source of nutritive ...
Maintenance properties of domestically produced stone fruit tree shaker / Eksploatacioni parametri tresača koštičavog voća domaće proizvodnje
(Univerzitet u Beogradu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Beograd, 2007)
Lasting several years of experiences in process of mechanical plum and sour cherry harvesting, together with technical solutions of foreign production, made us develop domestic technical solution. By technical advancing ...
Genetic parameters of yield and morphological fruit and stone properties in apricot / Genetički parametri prinosa i morfoloških osobina ploda i koštice kod kajsije
(Društvo genetičara Srbije, Beograd, 2007)
Yield, fruit and stone weight and dimensions were studied in 24 apricot cultivars over a four-year period, to determine components of variability, heritability and genetic and phenotypic correlations. The analysis of the ...
Influence of different genotypes on trypsin inhibitor levels and activity in soybeans
(MDPI, BASEL, 2007)
This study describes the relationship between the two major trypsin inhibitors (TI) in soybean, i.e., the Kunitz (KTI) and Bowman-Birk (BBI) trypsin inhibitors, as well as between them and the corresponding trypsin inhibitor ...
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 ...
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 ...
Reduced fat cheeses / Sirevi sa smanjenim sadržajem masti
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2007)
Reduced fat cheeses are usually characterized as having poor texture, flavor and functional characteristics. Procedures developed for manufacturing reduced and low fat cheeses include modification of technological procedures, ...