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Now showing items 611-615 of 615
Sustainability organizational-economic model of value chain organic raspberry / Održivost organizaciono-ekonomskog modela lanca vrednosti organske maline
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2017)
Of the total production of raspberries in Serbia, even 90 % is exported frozen to the EU market and in Germany, France, Holland, and Austria, and partly to the US market. The total European production of raspberries, Serbia ...
Effects of plant growth promoting rhizobacteria (PGPR) and cover crops on seed germination and early establishment of field dodder (Cuscuta campestris Yunk.) / Uticaj rizobakterija i useva na klijanje i rani porast viline kosice (Cuscuta campestris Yunk.)
(Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd, 2017)
Several bacterial cultures: Bacillus licheniformis (MO1), B. pumilus (MO2), and B. amyloliquefaciens (MO3), isolated from manure; B. megatherium ZP6 (MO4) isolated from maize rhizosphere; Azotobacter chroococcum Ps1 (MO5) ...
Organic Seed Production in the Republic of Serbia
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2018)
Over the past few years, organic agricultural production has increased globally. This type of production is regulated by numerous laws and concomitant regulations, whereas the basic principles of organic production development ...
Emerging viral diseases of cyprinids / Nоvе i prеtеćе virusnе bоlеsti ciprinidа
(Naučni institut za veterinarstvo "Novi Sad", Novi Sad, 2018)
The intensive aquaculture remains the world's fastest growing sector producing food of animal origin. In fact, it is the only animal food-producing sector growing faster than the human population, and provides an acceptable ...
Effect of pork to beef meat ratio on the physicochemical properties of frankfurters
(Institute of meat hygiene and technology, 2017)
This study was conducted to investigate the effects of raw material, pork and beef meat, ratio on the physicochemical characteristics of emulsion-type sausage. Five different frankfurter formulations were calculated as ...