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Приказ резултата 31-40 од 256
Direct correlation between compression stockings and venotonics (Diosmins) and flow vein diseases in stomatology students / Uticaj graduisanih kompresivnih čarapa i venotonika (diosmina) na tok oboljenja vena kod studenata stomatologije
(Savez inženjera i tehničara Srbije, Beograd, 2017)
Diseases of veins are considered one of the most common diseases of modern man, right after caries of teeth. Those diseases usually come to exist as a result of genetic and/or other pre-dispositioning factors, however, in ...
Effects of lairage conditions and time on pork quality: A review / Uslovi i dužina boravka u stočnom depou i njihov značaj za kvalitet mesa svinja
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2012)
Since pigs spend some time in a lairage, it is necessary to pay attention to the conditions in which animals are, and which affect the welfare and meat quality of pigs. In practice, lairage time differs, but it is recommended ...
Meso pataka u ishrani ljudi
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
Meat represents food of high biological and nutritional value. Production of poultry meat in the world is continually increasing. Production of duck meat is an important segment of agricultural production in many Asian ...
Effects of buffering mineral mixtures on milk yield, milk composition, rumen pH and some blood biochemical parameters in heat stressed dairy cows / Vlijanie mineral'noj smesi s bufernym dejstviem na nadoj moloka, sostav moloka, rN soderžanie rubca i koncentraciju nekotoryh biohemičeskih pokazatelej krovi u korov, podvergšihsja vozdejstviju teplovogo stressa
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2014)
The objective of the work was to investigate the influence of partial substitution of magnesium oxide with natural bentonite in feed mixtures used in feeding of cows during their exposure to heat stress. The investigation ...
Principles of fish welfare assessment in farm rearing conditions / Principi procene dobrobiti riba u farmskim uslovima gajenja
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2010)
For several decades fish welfare has been subject of many researches, and the interest for this subject is connected with the fact that fish can feel pain and suffering. In addition to this stressors' mechanisms of action ...
Welfare of slaughter animals and impact on meat quality / Dobrobit životinja za klanje i uticaj na kvalitet mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
Animal welfare is very important in the meat production chain. From the production on the farm to slaughtering, it is the main task of experts and other stakeholders included in the meat production, as well as their ...
Scarabidae: Intermediate host for macracanthorhynchus hirudinaceus / Scarabidae - prelazni domaćini za macracanthorhynchus hirudinaceus
(Matica srpska, Novi Sad, 2010)
Macracanthorhynchus hirudinaceus infestation is parasitosis caused by Macracanthorhynchus hirudinaceus Adult forms parasite in small intestine of swine. Development of parasite is happening through intermediate hosts - ...
Blood parameters, carcass and meat quality of slaughter pigs with and without liver milk spots / Hematološki parametri, kvalitet trupa i mesa zaklanih svinja sa i bez mlečnih pega na jetri
(Institut za stočarstvo, Beograd, 2017)
The aim of this study was to determine the influence of liver milk spots on hematological, carcass and meat quality parameters in slaughter pigs. A total of 120 pigs with a live weight of approximately 115 kg and six months ...
Some quality parameters of functional fermented, cooked and liver sausages / Važniji parametri kvaliteta funkcionalnih fermentisanih, barenih i jetrenih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% ...
Contribution to knowledge of major quality parameters of traditional (domestic) kulen / Prilog poznavanju važnijih parametara kvaliteta tradicionalnog (domaćeg) kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional ...