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COOPERATION BETWEEN AGRICULTURAL ЕXTENSION SERVICES AND COOPERATIVES – THE STATE AND POSSIBILITIES
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2023)
One of the key links in the system of knowledge and information transfer in Serbian agriculture is the extension service, which acts as a mediator between scientific institutions and different user groups. Extension officers ...
SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2023)
The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is ...
CANNED MEAT PRODUCTS FOR MEMBERS OF THE SERBIAN ARMED FORCES: Na, K, Ca, AND Mg CONTENT AND HEALTH RISKS/BENEFITS
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2022)
Macroelements such as Na, K, Ca, and Mg play a significant physiological role, and their inadequate intake has been linked to severe diseases, such as high blood pressure. Data on risk assessment for human health in Serbia, ...
COMPARISON OF FIELD PERFORMANCE AND FRUIT QUALITY AMONG NEWLY RELEASED ITALIAN JUNE-BEARING STRAWBERRY CULTIVARS
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade)1, 2023)
This study illustrates the differences in phenology, vegetative growth, productivity and fruit quality of newly released June-bearing strawberry cultivars (‘Quicky’, ‘Sandra’, ‘Lofty’, ...
THE IMPROVEMENT OF THE BODY AND UDDER HYGIENE INFLUENCE ON THE MILK SAFETY AND COMPOSITION ON SMALL DAIRY FARMS IN SERBIA
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2023)
The hygienic condition of dairy cows and their udders in 128 small household farms in different regions of Serbia, producing mostly milk, having 5–15 cows, a milk cooler and at least one milking machine, was evaluated by ...
Impact of management practices on Italian ryegrass seed quality / Uticaj agrotehničkih mera na kvalitet semena italijanskog ljulja
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2010)
Thousand-seed weight and total germination from the first production year and two seed harvests were measured in tetraploid Italian ryegrass (cv. Tetraflorum) to study variations in seed quality. Four-year field experiments ...
Antibacterial activity of aromatic plants essential oils from Serbia against the Listeria monocytogenes / Antibakterijska aktivnost etarskih ulja iz aromatičnih biljaka iz Srbije na Listeria monocytogenes
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2009)
The purpose of this study was to examine the effectiveness of selected essential oils for the control of the growth and survival of pathogenic bacteria Listeria monocytogenes ATCC 19112 and Listeria monocytogenes ATCC ...
Dietary chocolate colors during their storage up to 1 year / Boja dijetetskih čokolada tokom skladištenja do godinu dana
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2007)
In this work color quality characteristics of the upper surfaces of commercial dietary chocolates of different manufacturers were investigated. Color was determined instrumentally, using the three stimulus colorimeter ...
Properties of co-precipitates obtained by different acids and distribution of milk nitrogen matter / Osobine koprecipitata dobijenih pomoću različitih kiselina i distribucija azotnih materija mleka
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2000)
For the production of co-precipitates, skim milk (0.05 % milk fat) was used. The chemical complex between casein and whey protein was formed by heating of milk at 87°C during 10 min, and at 95°C during 20 min, respectively. ...
The influence of various factors on milk clotting time / Uticaj odabranih faktora na brzinu koagulacije mleka
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
The influence of pH (6.5 and 5.8), amount of added CaCl2 (0, 200 and 400 mg/l)), coagulation temperature (30ºC and 35ºC) and heat treatment of milk (65ºC/30 min and 87ºC/10 min) on the rate of rennet induced milk coagulation ...