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Influence of pelleting on microbiological and mycotoxical correctness of feed mixtures with bentonite supplement / Uticaj peletiranja na mikrobiološku i mikotoksikološku ispravnost krmnih smeša sa dodatkom bentonita
(Matica srpska, Novi Sad, 2009)
Influence of pelleting calf feed mixtures supplemented with bentoni on microbiological and mycotoxicological properties was investigated. Microbiological and mycotoxicological quality was investigated at the production day ...
The most important bacterial diseases of crops in greenhouse / Najznačajnije bakterioze biljaka gajenih u zaštićenom prostoru
(Univerzitet u Novom Sadu - Poljoprivredni fakultet - Departman za zaštitu bilja i životne sredine "dr Pavla Vukasovića", Novi Sad, 2009)
Plant growth conditions in protected environments can be as favorable for plants even more favorable for their pathogens, contributing to higher severity of particular diseases. Bacterial diseases mostly occur in poorly ...
Aphids (Aphididae, Homoptera): Pests of plants in greenhouses / Biljne vaši (Aphididae, Homoptera) - štetočine povrća i cveća u zatvorenom prostoru
(Univerzitet u Novom Sadu - Poljoprivredni fakultet - Departman za zaštitu bilja i životne sredine "dr Pavla Vukasovića", Novi Sad, 2009)
In greenhouses in Serbia, vegetable (paper, cucumber, potato) and flowers are attacked by five pest species of aphids. They are: Aphis gossypii Glover, Aphis nasturtii Kalt., Aulacorthum solani (Kalt.), Myzus persicae Sulz. ...
Innovations of quality control of fruit juices / Inovacije u kontroli kvaliteta voćnih sokova
(Društvo za ishranu Srbije, Beograd, 2009)
Legislation act of Fruit juices and nectars (Sl. list SRJ, No. 33/1995) and the new draft (new scheme of legislation concerning fruit, juices and nectars) are analyzed and compared in the paper. The aim was to determine ...
The study of autochthonous lactic acid bacteria from white brined cheeses / Karakterizacija autohtonih bakterija mlečne kiseline izolovanih iz belih sireva u salamuri
(Društvo za ishranu Srbije, Beograd, 2009)
White brined cheeses are made traditionally, without the addition of starter cultures and fermentation occurs as a result of lactic acid bacteria naturally present in milk. The aim of the study is to identify strains to ...