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Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”
(FoodsFoods, 2023)
“Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, ...
COOPERATION BETWEEN AGRICULTURAL ЕXTENSION SERVICES AND COOPERATIVES – THE STATE AND POSSIBILITIES
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2023)
One of the key links in the system of knowledge and information transfer in Serbian agriculture is the extension service, which acts as a mediator between scientific institutions and different user groups. Extension officers ...