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Приказ резултата 31-40 од 2025
Evaluation of decorative value of domestic basil population / Ocena dekorativne vrednosti domaćih populacija bosiljka
(Institut PKB Agroekonomik, Padinska skela, 2005)
Basil (Ocimum basilicum L) as annual flowers is using in arranging and forming gardens, forming trimmings and breeding in containers. The varieties colored with antocyans, of low growth, bushy habitus and shortened dihasial ...
Influence of ventilation systems and related energy consumption on inhalable and respirable dust concentrations in fattening pigs confinement buildings
(Elsevier Science Sa, Lausanne, 2005)
In this paper are presented the results of experimental analysis of the influence of ventilation systems and related energy consumption on inhalable and respirable dust concentrations in fattening pigs confinement buildings. ...
Biological characteristics of sweet cherry cultivars in the Belgrade region / Biološke osobine sorti trešanja u beogradskom području
(Institut PKB Agroekonomik, Padinska skela, 2005)
During the period 2003-2005. traits of ten sweet cherry cultivars at the Experimental estate "Radmilovac" of the Faculty of Agriculture in Belgrade were studied. The purpose of these studies was the choice of the best ...
Selection of Simmental cattle on beef and meatiness traits in Serbia / Mogućnosti za selekciju simentalske rase goveda na osobine tovnosti i mesnatosti u Srbiji
(Institut za stočarstvo, Beograd, 2005)
Population of domestic Simmental breed represents a dominant population of cattle in Serbia. According to importance of this breed, selection so far has been made in order to improve milk production. In other hand, beef ...
Weed-seed banks in soil / Rezerve semena korovskih biljaka u zemljištu
(Univerzitet u Novom Sadu - Poljoprivredni fakultet - Departman za zaštitu bilja i životne sredine "dr Pavla Vukasovića", Novi Sad, 2005)
Various biological characteristics of weed seeds were investigated. Weed seeds differ in many aspects from those of agricultural seeds. The difference results from a centuries-long struggle against the forces of nature, ...
Soy protein modification: A review / Modifikovanje proteina soje - pregled
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2004)
Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well ...
Methods of recurrent selection and exploitation of heterosis in maize / Metode rekurentne selekcije i eksploatacija heterozisa kukuruza
(Društvo selekcionara i semenara Republike Srbije, Beograd, 2004)
Recurrent selection methods were designed to improve the agronomic value of populations by gradually increasing the frequency of favorable alleles, while maintaining genetic variability. To realize these objectives, progenies ...
Effectiveness of different selection methods in red clover (Trifolium pratense L.) breeding / Efikasnost različitih metoda selekcije u oplemenjivanju crvene deteline (Trifolium pratense L.)
(Društvo selekcionara i semenara Republike Srbije, Beograd, 2003)
The main task of breeding red clover, the second most important perennial forage legume, is to develop cultivars giving high forage yields of excellent quality. Goals set before red clover cultivar development are achieved ...
Influence of curd particles drying temperature on the composition of curd made of milk in which co aggregates were formed / Uticaj različitih temperatura sušenja sirnog zrna na sastav sirne grude dobijene od mleka u kome su obrazovani koagregati
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
The influence of different drying temperatures of curd particles in order to obtain curd particles with chemical composition characteristic for Dutch-type semi-hard cheeses was investigated. The experiments were performed ...
Characterization of alkali-modified soy protein concentrate / Karakterizacija alkalno-modifikovanih sojinih proteinskih koncentrata
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2005)
To study the influence of the preparation mode, including mild alkali modification, of soy protein concentrate on soluble protein content and composition, some of its nutritive and functional properties were investigated. ...