Претраживање
Приказ резултата 1-10 од 11
Effect of alcoholic fermentation on the quality of grape brandies / Uticaj alkoholne fermentacije na kvalitet rakije lozovače
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2015)
Grape brandy is a product obtained by fermentation and distillation of crushed grapes of cultivated grapevine Vitis vinifera. Grape brandy quality depends on many factors such as: grapevine varieties, climate, soil, time ...
Global organic food market / Globalno tržište organske hrane
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2018)
Organic agricultural production enables the production of controlled, certified, safe, and high-quality food, and at the same time it provides high economic and ecological profit and preserves a healthy environment. Consumer ...
Structure of exports and imports of milk and dairy products from Serbia / Struktura izvoza i uvoza mleka i mlečnih proizvoda iz Srbije
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2018)
The structure of the milk supply market depends on processing capacities in Serbia, which are more oriented to the production of dairy products pasteurized and sterilized milk and fermented dairy products (yoghurt, cream, ...
Occurrence and diversity of viruses infecting pepper in Serbia / Prisustvo i rasprostranjenost virusa paprike u Srbiji
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2018)
A two-year investigation (2009-2010) of the presence and distribution of pepper (Capsicum annuum L.) viruses in Serbia revealed that viruses occur each year in open-field production. Disease incidence, as estimated by the ...
Measures to protect bee health against varroosis in Montenegro / Mere zdravstvene zaštite pčela od varooze u Crnoj Gori
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2018)
Varroosis is a disease of bees and their brood caused by Varroa destructor, an ectoparasitic mite (acarine). This parasite is present throughout the year in bee colonies feeding on hemolymph from adult bees, larvae and ...
Organic viticulture in world, Serbia and region / Organsko vinogradarstvo u svetu, Srbiji i regionu
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2016)
organic production is a process that develops a viable and legitimate agricultural ecosystems. The link between man, agriculture and local environmental conditions, provides quality food for people, plants and animals in ...
Biodiversity and organic agriculture / Biodiverzitet i organska poljoprivreda
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2016)
Biodiversity on the planet Earth has been threatened for decades, primarily due to human activities. According to current scientific knowledge, the number of species decreases at a rate of 1,000 to 10,000 times higher than ...
The benefits of organic production of medicinal and aromatic plants in intercropping system / Značaj združenih useva u organskoj proizvodnji lekovitog i aromatičnog bilja
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2018)
Organic production of medicinal and aromatic plants is consistent with numerous regulations; hence it is under strict legal control. It implies a production system that does not disturb the naturally consistent balance of ...
Plant production by the concept of organic agriculture in the world and Serbia: History and current status / Biljna proizvodnja po konceptu organske poljoprivrede u svetu i Republici Srbiji - istorijat i trenutno stanje
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2017)
Unlike conventional agriculture, organic farming, as a form of sustainable agriculture, and its production methods preserve and upgrade biodiversity of the soil and biodiversity of the entire ecosystem by protecting the ...
Persistence of pendimethalin residues in Swiss chard / Perzistentnost ostataka pendimetalina u blitvi
(Univerzitet u Kragujevcu - Agronomski fakultet, Čačak, 2016)
The aim of this study was to determine the persistence of pendimethalin and its impact on Swiss chard, as the succeeding crop in the crop rotation, using the bioassay method, by means of the morphological parameters ...