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Приказ резултата 1-10 од 191
Determination of inorganic compounds in drinking water on the basis of house water heater scale, part 1: Determination of heavy metals and uranium / Određivanje neorganskih jedinjenja u vodi za piće na bazi kamenca
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2004)
The analysis of scale originated from drinking water on the house water heater, showed that scale is basically calcium carbonate that crystallizes hexagonally in the form of calcite. Scale taken as a sample from different ...
Actual state of drainage system on the experimental field 'Radmilovac' and priority works to be done for the improvement of its working characteristics / Aktuelno stanje sistema za odvodnjavanje na oglednom dobru 'Radmilovac' i prioritetne mere za poboljšanje radnih karakteristika sistema
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
This article represents data of the drainage system functioning at the experimental field "Radmilovac" just after its construction and eleven years later. In the first three years of the system functioning the values of ...
Analysis of stimulus apitechnical measures in bee society spring development / Analiza podsticajnih apitehničkih mera u prolećnom razvoju pčelinjih društava
(Institut za stočarstvo, Beograd, 2004)
Influence of stimulus apitechnical measures on bee community biological development in spring was examined in this paper. Bee societies were placed in Langstrot-rut beehives with 10 frames, settled with bees belonging to ...
The factors of enzymatic coagulation of milk / Faktori enzimske koagulacije mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Enzyme induced coagulation of milk is one of the oldest technological operations used in cheese making. Chymosin-induced coagulation could be considered as two-stage process. The first stage is hydrolysis of κ-casein. In ...
The influence of solids non fat content and milk protein based ingredient 'ALACO 6202' on induced syneresis of acid casein gel / Uticaj sadržaja SMBM i proteinskog preparata 'ALACO 6206' na indukovani sinerezis kiselog kazeinskog gela
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
In this work, the influence of solids non fat content (SNF) and milk protein based ingredient ALACO 6202 on induced syneresis of acid casein gel was investigated. Reconstituted skim milk powder was used as substratum. The ...
The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology / Uticaj vrste mleka na kvalitet sjeničkog sira i sireva u tipu sjeničkog sira izrađenih autohtonom tehnologijom
(Institut za stočarstvo, Beograd, 2004)
In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ...
Fresh cheese production on the basis of milk-protein coaggregates / Proizvodnja svežih sireva na bazi koagregata proteina mleka
(Institut za stočarstvo, Beograd, 2004)
Two variants of fresh cheese were prepared: cheese prepared from milk heated at 650C for 30 minutes (control samples) and those prepared from milk heated for 10 minutes at 850C (experimental samples). Second method caused ...
Characteristics of blue-veined cheese in type of Gorgonzola / Karakteristike sireva sa plavo-zelenim plesnima u tipu Gorgonzole
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd, 2004)
Sirevi sa plavo-zelenim plesnima odlikuju se time što imaju testo srednje čvrstine, čija je unutrašnjost protkana zelenim ili plavo-zelenim plesnima Penicillium roqueforti. Učešće ovih plesni u procesu zrenja predstavlja ...
Autohthonous production technology of Sjenica cheese at Sjenica-Pešter plateau region / Tehnologija autohtone izrade Sjeničkog sira na širem području Sjeničko-Pešterske visoravni
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd, 2004)
Beli sirevi u salamuri čine veliku grupu sireva koje odlikuje zrenje u salamuri. Opšte karakteristike ovih sireva su kiselo testo, slan ukus zatvorena, monolitna tekstura sirnog testa.Na brdsko planinskom području Republike ...
Tranzicija privrede i sistema - faktor integracije SCG u EU
(Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt, 2004)
Proces pridruživanja državne zajednice Srbija i Crna Gora EU predstavlja osnovni cilj zemlje u narednom periodu. U poslednjih nekoliko meseci ovaj proces je usporen imajući u vidu razvoj odnosa EU sa ostalim zemljama ...