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The analysis of specific combining ability and heterosis in tomato / Analiza posebnih kombinacionih sposobnosti i heterozisa paradajza
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2011)
Based on the obtained results it can be concluded that the analysis of variance showed highly significant differences between genotypes for all traits except a pericarp thickness, which is the proof that the divergent ...
The modification of the sex expression in melon (Cucumis melo L.): By the ethrel treatment / Modifikacija ekspresije pola kod dinje (Cucumis melo L.) - primenom etrela
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2011)
In this study, eight melon genotypes belonging to two groups of cultivars according to flowering type (monoecious and andromonoecious) were treated with the plant growth regulator ethrel with the aim to induce the modification ...
The yield grain of winter wheat and maize in continuous cropping, two- and three-crop rotation / Prinos zrna ozime pšenice i kukuruza u monokulturi, dvopoljnom i tropoljnom plodoredu
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2006)
Due to the absolute dominance of maize in a sowing structure of the arable areas, maize continuous cropping is still very frequent. It is followed by a two-crop rotation (winter wheat-maize), and then by a very favorable, ...
Prospects of cheese production / Perspektive razvoja sirarstva
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
The analyses of world industrial cheesemaking, as well as, the relation between industrial and farmhouse cheese production procedures are presented in this paper. Strategic guide-lines of cheesemaking development, such as ...
Content and availability of copper in serbian smonitza soils / Sadržaj i pristupačnost bakra u smonicama Srbije
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2002)
The soils samples of typical simonitza soils were collected from the plough layers at 10 locations in Serbia. The basic physical and chemical properties, as well as, the total and available Cu content in the soil were ...
Modern trends in use of by-products in milk industry / Savremeni pravci iskorišćenja pratećih proizvoda u industriji mleka
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
Skim milk has only a half energetic value of full milk and therefore it is a good raw material for production of a wide scope of dietetic milk products. Skim milk powder has been used in ice-cream industry, confectionery ...
The influence of technological factors on milk properties / Uticaj tehnoloških činilaca na osobine mleka
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
The effects of cooling, high temperatures (preheating and high heat treatments), and volume concentration on technological properties of milk, were considered in this study. The special importance of high temperatures for ...
The influence of the heat treatment on the composition of UHT sterilised products / Uticaj termičkog tretmana na promene sastava UHT sterilizovanih proizvoda
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
The heat treatment with increased temperatures results in two types of reactions leading to destruction of microorganism with certain chemical transformations within the microbial cell (protein denaturation, inactivation ...
The comparative parameters of autochthonous and industrial manufacture of Sjenički cheese / Komparativni pokazatelji autohtone i industrijske proizvodnje sjeničkog sira
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
The comparative survey of quality of Sjenički cheese manufactured by the autochthonous technology and under industrial conditions (control cheese), is presented in this paper. The basic properties of the autochthonous ...
Possibilities for whey use in feeding of domestic animals / Mogućnost korišćenja surutke u ishrani domaćih životinja
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
Substantial amounts of whey containing significant quantity of high valuable ingredients, such as lactose, proteins, vitamins and minerals remain in the process of cheese production. While 50-90% of whey is used for domestic ...