Pretraživanje
Prikaz rezultata 1731-1738 od 1738
UTICAJ AZOTA NA MORFOLOŠKE I FIZIOLOŠKE OSOBINE SIRKA I SUDANSKE TRAVE
(Univerzitet u Beogradu - Poljoprivredni fakultetInstitut za ratarstvo i povrtarstvo, 2009)
Dvogodišnja istraživanja uticaja prihranjivanja malim količinama azota i vremena kosidbe na ukupan porast biljaka sirka i sudanske trave izvedena su u agroekološkim uslovima Radmilovca. Objekat istraživanja bile su sorta ...
Effects of using different soil tillage systems and treatments of herbicides in production of maize / Efekti primene različitih sistema obrade zemljišta i tretmana herbicida u proizvodnji merkantilnog kukuruza
(Naučno društvo za pogonske mašine, traktore i održavanje, Novi Sad i Univerzitet u Novom Sadu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Novi Sad, 2009)
In this paper influence of two heavy mechanical type tillage systems: A - conventional tillage system and B - conservation tillage system is analyzed, and two different treatments of herbicides on yield of maize as well. ...
Saccharomyces boulardii the only probiotic yeast / Saccharomyces boulardii jedini kvasac probiotik
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Yeasts as eukaryotes do have a more diverse enzymatic profile than lactic acid bacteria. They provide protection against pathogenic bacteria and toxic compounds by surface binding. Saccharomyces boulardii, a non-pathogenic ...
Application of autochthonous lactic acid bacteria in the white brined cheese production / Primena autohtonih bakterija mlečne kiseline u proizvodnji belih sireva u salamuri
(Društvo za ishranu Srbije, Beograd, 2008)
Autochthonous lactic acid bacteria, isolated from traditional white brined cheeses, were applied as starter cultures in cheese production. The effects of their activity were studied during 90 days of white brined cheeses ...
Characterization of autochthonous lactic acid bacteria genus Lactococcus / Karakterizacija autohtonih bakterija mlečne kiseline roda Lactococcus
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
Lactic acid bacteria strains isolated from autochthonous cheeses were researched. In products such as these, where starters were not added fermentation occurs as a result of natural flora present in the surrounding ...
Degradation of different MTBE concentrations by Mucor Hiemalis / Degradacija različitih koncentracija MTBE-a pomoću Mucor hiemalis
(Inženjersko društvo za koroziju, Beograd, 2006)
In the last twenty years there has been increased usage of metil tertiary butil eter (MTBE) which led to it's high presence in the environment. Environmental Protection Agency (EPA) has characterized MTBE as potentially ...
Shelf-life and sensory properties of turkey meat in modified atmosphere packaging / Održivost i senzorna svojstva ćurećeg mesa upakovanog u atmosferu zaštitnih gasova
(Institut za higijenu i tehnologiju mesa, Beograd, 2006)
In this paper, the effects of modified atmosphere packaging on the shelf-life and sensory properties (color, flavor and drip appearance) of turkey meat were presented. Three gas combination: O2, CO2 and N2, in two-component ...
The influence of locomotion system on the tractors' exploitation characteristics / Uticaj hodnog sistema na neke eksploatacione karakteristike traktora
(Univerzitet u Beogradu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Beograd, 2009)
Basic types of tractor locomotion systems and their main characteristics are presented in the paper. Pull and steering properties of the tractor are realized through a contact surface between the locomotion system and soil. ...