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Приказ резултата 1711-1720 од 1738
Use of automatic regulation systems with the aim of reducing pesticide loss in fruit growing / Primena automatskih regulacionih sistema u cilju smanjenja gubitaka pesticida u zaštiti voćnjaka
(Univerzitet u Beogradu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Beograd, 2006)
Electronic systems in modern plant protection equipment and machinery were introduced with the objective of achieving optimal efficacy of pesticide application but also contributing to cost decrease and environmental ...
Coliform bacteria in waters of experimental field 'Radmilovac' / Koliformne bakterije u vodama O.Š.D. 'Radmilovac'
(Unija bioloških naučnih društava Jugoslavije, Beograd, 2006)
Potential risk for human infection are vegetables and fruits, which are contaminated with pathogenic bacteria. Potentional source this contamination are waters for irrigation, underground waters, surface waters or waste ...
Herbal dewormers used in veterinary medicine
(Prirodno-matematički fakultet Ul. Višegradska br. 33, Niš, 2005)
Parasites may be present in food or in water and can cause
disease. These organisms live and reproduce within the tissues and
organs of infected human and animal hosts, and are often excreted in
feces. They may be ...
Утицај монокултуре на принос зрна соје
(Univerzitet u Istočnom Sarajevu Poljoprivredni fakultetInstitut za ekonomiku poljoprivrede, BeogradBalkanska asocijacija za životnu okolinu (B.E.N.A.), Grčka, 2007)
Проучавање проблема плодореда у производњи њивских биљака је јако заступљено. Међутим, овај проблем код соје је мање проучаван, како код нас, тако и у свету. У новије време, уобичајени и врло често присутни двопољни плодоред ...
UTICAJ AZOTA NA MORFOLOŠKE I FIZIOLOŠKE OSOBINE SIRKA I SUDANSKE TRAVE
(Univerzitet u Beogradu - Poljoprivredni fakultetInstitut za ratarstvo i povrtarstvo, 2009)
Dvogodišnja istraživanja uticaja prihranjivanja malim količinama azota i vremena kosidbe na ukupan porast biljaka sirka i sudanske trave izvedena su u agroekološkim uslovima Radmilovca. Objekat istraživanja bile su sorta ...
The influence of various factors on milk clotting time / Uticaj odabranih faktora na brzinu koagulacije mleka
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
The influence of pH (6.5 and 5.8), amount of added CaCl2 (0, 200 and 400 mg/l)), coagulation temperature (30ºC and 35ºC) and heat treatment of milk (65ºC/30 min and 87ºC/10 min) on the rate of rennet induced milk coagulation ...
The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt / Uticaj sadržaja suve materije, primenjenih termičkih tretmana i perioda skladištenja na viskozitet tečnog jogurta
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
Skim milk powder reconstituted to 8.44% TS, 9.65% TS and 10.84% TS respectively was used for investigation. Untreated milk and milk heat treated at 85ºC/20 min and 90ºC/10 min, respectively, were used for the investigation. ...
The influence of high temperatures on milk proteins / Uticaj visokih temperatura na proteine mleka
(Savez hemijskih inženjera, Beograd, 2002)
High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The ...
The influence of applied heat treatments on whey protein denaturation / Uticaj primenjenih termičkih tretmana na denaturaciju serum proteina
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2002)
Reconstituted skim milk with 8.01% DM was standardized with 3% skim milk powder and with 3% demineralized whey powder (DWP), respectively. Gained milk samples are named as 8%, 11% and 8%+3%DWP. All samples were heat treated ...
The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder / Uticaj suve materije i termičkog tretmana na viskozitet čvrstog jogurta proizvedenog od rekonstituisanog obranog mleka u prahu
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2001)
Skim milk powder was reconstituted in distilled water to obtain reconstituted milk A (8.44% TS), milk B (9.65% TS) and milk C (10.84% TS). The yogurts were produced from untreated milk and milk heat treated at 85°C/20 and ...