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Приказ резултата 101-106 од 106
Color- and Texture Changes during Storage at Sremska, a traditional Serbian Raw Sausage
(Deutscher Fachverlag Gmbh, Frankfurt Main, 2017)
Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield
(Cambridge Univ Press, New York, 2017)
Assimilated carbon during vegetative and early reproductive growth in wheat is temporarily stored in stem internodes and leaf sheaths (LSs), and can later be remobilized and transported to developing grain. The present ...
Light modification by color nets improve quality of lettuce from summer production
(Elsevier Science Bv, Amsterdam, 2017)
The effects of utilization of different color shade nets in lettuce production during the summer season were evaluated in Serbian climate conditions for pearl, blue, red and black shade nets in comparison to open field ...
The aflatoxin M1 crisis in the Serbian dairy sector: the year after
(Taylor & Francis Ltd, Abingdon, 2017)
During the last 3years, high aflatoxin M1 (AFM1) concentrations in milk and dairy products occurred in Serbia. It resulted in periodical change of the official regulations regarding maximum levels (MLs) of AFM1 as set by ...
Proteolysis during ripening of traditional montenegrin white brined Pljevlja cheeses
(Consulting and Training Center - KEY, 2017)
Pljevlja cheese is known traditional Montenegrin product that belongs to brined cheeses group. Due to its high nutritional value and long tradition of production and consumption, Pljevlja cheese is a candidate for receiving ...
Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
(Elsevier Science Bv, Amsterdam, 2017)
Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three pro biotic strains ...