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Sustainable agriculture: Importance cultural practices adaptations in winter wheat production / Održiva poljoprivreda - značaj adaptacije agrotehničkih mera u proizvodnji ozime pšenice
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2007)
The objectives of this study were to examine influence conventional vs low-input technology on some important soil physical properties, weed control and grain yield of winter wheat. The main conclusion that can be drawn ...
The yield grain of winter wheat and maize in continuous cropping, two- and three-crop rotation / Prinos zrna ozime pšenice i kukuruza u monokulturi, dvopoljnom i tropoljnom plodoredu
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2006)
Due to the absolute dominance of maize in a sowing structure of the arable areas, maize continuous cropping is still very frequent. It is followed by a two-crop rotation (winter wheat-maize), and then by a very favorable, ...
Potato productive properties under different ecological conditions in Serbia / Produktivne osobine krompira u agroekološkim uslovima Srbije
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2003)
The two-year study with nine potato cultivars: Adora, Jaerla, Cleopatra Latona, Liseta (early to medium-early cultivars) and Frisia, Kondor, Desiree and Morene (medium-late to late cultivars) was carried out in three ...
Prospects of cheese production / Perspektive razvoja sirarstva
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
The analyses of world industrial cheesemaking, as well as, the relation between industrial and farmhouse cheese production procedures are presented in this paper. Strategic guide-lines of cheesemaking development, such as ...
Variability of traits in the grown population of marshmallow (Althaea officinalis L.) / Variranje svojstava u gajenoj populaciji belog sleza (Althaea officinalis L.)
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2010)
Variability of traits in the grown population of marshmallow Vojvođanski was analysed in two locations (Pančevo and Banatski Brestovac) during the two-year period (2008-2009). The following traits were studied: plant height ...
The nitrate content in lettuce leaves depending on the type and the application rate of nitrogen fertilizers / Sadržaj nitrata u listu salate u zavisnosti od vrste i doze azotnog đubriva
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2009)
Mineral fertilisers, nitrogen ones in particular, have been increasingly used to help achieving high and stable yields of cultivated plants. In terms of the soil nitrogen supply, nitrogen fertilizers have positive effects ...
Content and availability of copper in serbian smonitza soils / Sadržaj i pristupačnost bakra u smonicama Srbije
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2002)
The soils samples of typical simonitza soils were collected from the plough layers at 10 locations in Serbia. The basic physical and chemical properties, as well as, the total and available Cu content in the soil were ...
Modern trends in use of by-products in milk industry / Savremeni pravci iskorišćenja pratećih proizvoda u industriji mleka
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
Skim milk has only a half energetic value of full milk and therefore it is a good raw material for production of a wide scope of dietetic milk products. Skim milk powder has been used in ice-cream industry, confectionery ...
The influence of technological factors on milk properties / Uticaj tehnoloških činilaca na osobine mleka
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
The effects of cooling, high temperatures (preheating and high heat treatments), and volume concentration on technological properties of milk, were considered in this study. The special importance of high temperatures for ...
The influence of the heat treatment on the composition of UHT sterilised products / Uticaj termičkog tretmana na promene sastava UHT sterilizovanih proizvoda
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
The heat treatment with increased temperatures results in two types of reactions leading to destruction of microorganism with certain chemical transformations within the microbial cell (protein denaturation, inactivation ...