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The influence of milk heat treatments on salt diffusion in cheese / Uticaj termičke obrade mleka na tok difuzije soli kroz sir
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice ...
Refresher topics: On the hundredth anniversary of nobel prizes award: Developments in chemistry and their applications: The chemistry at the borders to physics and biology, or, physics and biology at the borders of chemistry / Osvežimo naša sećanja: Povodom
(Savez hemijskih inženjera, Beograd, 2001)
A survey of the Nobel prizes for chemistry awarded during the 20th century reveals that the development in this science includes breakthroughs in all of its branches, from theoretical chemistry to biochemistry. It is evident ...