Претраживање
Приказ резултата 71-72 од 72
The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]
(University of Belgrade Faculty of Agriculture, 2021)
Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as ...
Protein degradability of grassland forage under simulated rotational spring grazing / Razgradivost proteina zelene mase sa travnjaka u uslovima prolećne pregonske ispaše
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2019)
A cutting experiment was conducted to analyze the changes in the crude protein (CP) fraction content and in the estimated ruminal protein degradability of forage, obtained in conditions of simulated rotational spring grazing ...