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Приказ резултата 11-15 од 15
Autohthonous milk products basis for specific, original milk products development in modern conditions / Autohtoni mliječni proizvodi osnova za razvoj specifičnih, originalnih mliječnih prerađevina u savremenim uslovima
(Institut za stočarstvo, Beograd, 2004)
A short review of characteristic processing and protection of autohthonous milk products on mountain systems, with aim to observe the importance of this processing in further development of these areas, was given in this ...
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 ...
Lactic acid bacteria strains isolated from Sjenica cheese / Bakterije mlečne kiseline izolovane iz sjeničkog sira
(Institut za stočarstvo, Beograd, 2004)
Lactic acid bacteria strains isolated from autochthonous cheeses of Sjenica were investigated. In those products, where starters were not added fermentation occurred as a result of natural flora present in the surrounding ...
National program on biotechnologies and agro industry: Program for improving livestock production and products of animal origin: The study on the project titled: Production of quality pig halves / Nacionalni program biotehnologija i agroindustrija - program unapređenja stočarstva i proizvoda animalnog porekla, studija projekta: Proizvodnja kvalitetnih svinjskih polutki
(Institut za stočarstvo, Beograd, 2004)
The object of this research-developmental project is the production of quality pig halves. By the application of various methods of selection and breeding along with optimal conditions of nutrition, care and keeping carcass ...
Nutritive value of probiotics in nutrition of fattening pigs / Nutritivna vrednost probiotika u ishrani svinja u tovu
(Institut za stočarstvo, Beograd, 2004)
Considering that our previous research has indicated some positive effects of probiotics used in nutrition of sows and suckling piglets, as well as piglets in rearing, investigation designed in this case had the objective ...