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Characteristics of tea fungus-kombucha, fermented in the presence of selected medicinal mushroom species extracts
[1]
Characteristics of white brined cheeses made from goat milk subjected to different heat treatments
[1]
Characteristics, Processes and Classification
[1]
Characterization and determination of bacteriocins produced by autochthonous Lactococci
[1]
Chemical characterization and biological properties of polysaccharide extracts of fungi Fomes fomentarius, Auricularia auricula-judae and Sparassis crispa.
[1]
Chemical characterization, antioxidative and antimicrobial properties of polysaccharide extracts from the selected mushroom species
[1]
Contamination of plants by pathogenic bacteria from irrigation water
[1]
Development and optimization of novel eletronic device for automatic control of liquid starter fertilizer injection in maize sowing.
[1]
Distribution dependence of U and Th series radionuclides, 40K and 137Cs on physicochemical properties of soil in the soil plant system
[1]
Diversity, biological and molecular characterization of cucurbit viruses and disease epidemiology in Serbia
[1]
Diverzitet, biološka i molekularna karakterizacija virusa tikava i epidemologija oboljenja u Srbiji
[1]
Economic efficiency of different crop production models on family farms
[1]
Effect of added milk protein concentrates and ultrasonic treatment on the characteristics of set-style yogurt made from goat milk
[1]
Effects of mixtures containing different protein and fatlevels on growth and feed conversion ratio of common carp (Cyprinus carpio,L., 1758)
[1]
Ekonomska efikasnost različitih modela ratarske proizvodnje na porodičnim gazdinstvima
[1]
Evaluation of alfalfa nutritive value in ruminants based on morphological parameters
[1]
Fenotipska i genetska varijabilnost plodnosti nerasta
[1]
Fenotipska i genetska varijabilnost proizvodnih i osobina dugovečnosti krmača
[1]
Fitohemijska i genetička varijabilnost vrsta iz sekcije Serpyllum (Mill.) Benth. roda Thymus L. (Lamiaceae) u Srbiji
[1]
Fizička, hemijska, senzorna i funkcionalna svojstva fermentisanih kobasica sa dodatkom biljnih ulja
[1]
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