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Приказ резултата 11-20 од 26
The influence of rearing systems on the mortality of young pheasants / Uticaj načina gajenja na mortalitet fazančića
(Institut PKB Agroekonomik, Padinska skela, 2009)
The paper presents the results of the analysis on the loss of young pheasants in the process of pheasants rearing. The analysis of the results regarding the production of pheasants was conducted at two pheasant farms 'Rit' ...
Physical form of forage and total mixed ration for lactating dairy cows / Fizička forma kabastih hraniva i kompletnog obroka za krave u laktaciji
(Institut PKB Agroekonomik, Padinska skela, 2009)
The researching results of forage - corn silage and alfalfa haylage physical form, at 4 dairy farms of PKB-Corporation in Belgrade, are shown in this paper. The particle size of total mixed ration (TMR) for dairy cows in ...
Pomological and antioxidant fruit properties of strawberry cultivars grown in Mačva region / Pomološka i antioksidativna svojstva sorti jagode gajenih u regionu Mačve
(Institut PKB Agroekonomik, Padinska skela, 2009)
In this work pomological properties of strawberry cultivars were studied considering ripening time, physical and chemical fruit traits as quality attribute parameters, as well as total antioxidant capacity and total phenolics ...
Actual assortment of mineral fertilizers in Serbia and their quality and problems of applications / Stanje proizvodnje i problemi primene mineralnih đubriva u Srbiji
(Institut PKB Agroekonomik, Padinska skela, 2009)
In this paper were analyzed data from domestic production, import, turnover and quality control of mineral fertilizers in Serbia before and after 1990. The aim of analyze was to find reason and consequence of inadequate ...
Comparison of values of wheat traits in individual plants and plants within a crop / Komparativne vrednosti osobina pšenice kod individualnih biljaka i biljaka u usevu
(Institut PKB Agroekonomik, Padinska skela, 2009)
The aim of this study was to compare the average values of quantitative traits of wheat varieties in individual plants and in plants within crop (550 plants / m2). Field experiments were set up in Banja Luka during the ...
Comparative examination of qualities of yolk in light line hybrids / Komparativna ispitivanja osobina kvaliteta žumanca lakih linijskih hibrida
(Institut PKB Agroekonomik, Padinska skela, 2009)
The study presents results of examination of qualities of consumable eggs of two light hen types, Shawer 579 and Hisex Brown. Every four week, on the sample of 30 eggs for each hybrid, internal qualities of eggs were ...
Effect of foliar fertilization under stress conditions on two soybean varieties from different maturity groups / Uticaj folijarnog prihranjivanja u stresnim uslovima na dve sorte soje različitih grupa zrenja
(Institut PKB Agroekonomik, Padinska skela, 2009)
The aim of investigation was to estimate the effects of foliar feeding under stress conditions on the grain yield in two soybean varieties (Laura and Lana). Studied varieties belong to different maturity groups (Laura is ...
Current list of table grape varieties and clones / Aktuelni sortiment stonih sorti i klonova vinove loze
(Institut PKB Agroekonomik, Padinska skela, 2009)
List of table grape varieties which are actual for growing in Serbia are very traditional. Reason for that is probably relative small consumption of table grape, which are 4-5 kg per population. There is no professional ...
Number and usage level dynamics of population brown hare (Lepus Europaeus ) round of river Tisa in Bačka district / Dinamika brojnosti i stepen korišćenja populacije zeca (Lepus Europaeus) u potiskom delu Bačke
(Institut PKB Agroekonomik, Padinska skela, 2009)
The basic task of this paper is that on base of statistics information's about number and killing plan, in the round of river Tisa, for long period realize number and degree of benefit for broen hare. All results are ...
Contemporary silage additives / Savremeni aditivi za silažu
(Institut PKB Agroekonomik, Padinska skela, 2009)
The overview of additives used in silage preparation is presented in the paper. Those most present around the world these days are biological additives (bacterialenzymatic inoculants). They are used to enhance the fermentation ...