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Uticaj pola i kastracije na mesnatost trupova svinja
(Beograd : Fakultet veterinarske medicine, 2012)
Kvalitet svinja za klanje i trupova zaklanih svinja zasniva se na njihovoj mesnatosti, koja zavisi od rase i tipa, genetske osnove, ishrane, mase, starosti svinja pri klanju, kao i od pola i kastracije. Cilj ovog rada bio ...
Feed as cause of aspergillosis in flock of Turkey poults
(University of Novi Sad, Faculty of Technology, 2012)
Aspergillosis is frequent fungal disease of different avian and mammal species, caused by fungi of genus Aspergillus. The disease is characterized by inflammatory changes in the respiratory system and sometimes has generalized ...
Rezistencija na antibiotike uzročnika zoonoza i bakterija indikatora higijene
(Beograd : Fakultet veterinarske medicine, 2012)
Potencijal za diferencijaciju mezenhimalnih matičnih ćelija iz masnog tkiva psa
(Galaksija, Niš, 2012)
The use of creatine in the pigs nutrition / Upotreba kreatina u ishrani svinja
(Institut PKB Agroekonomik, Padinska skela, 2012)
Creatine monohydrate (CMH) has become a popular dietary supplement used by athletes to increase muscle performance. Creatine acts in muscles in the form of creatine phosphate, which provides muscle with ATP. The increased ...
Effect of lairage time on pork quality
(Novi Sad : Faculty of Agriculture, 2012)
Histološke karakteristike zglobne hrskavice kolenog zgloba radnih pasa starijih od deset godina
(Niš : Galaksija, 2012)
The influence of vacuum-packaging and marination on the behaviour of total Enterobacteriaceae on chicken breast fillets
(Novi Sad : Faculty of Agriculture, 2012)
Potencijal za diferencijaciju mezenhimalnih matičnih ćelija iz masnog tkiva čoveka
(Beograd : Udruženje za medicinu sporta Srbije, 2012)
Biological treatment of animal feeds
(University of Novi Sad, Faculty of Technology, 2012)
Biological treatment of feeds includes its exposure to the influence of exogenous enzymes in digestive tract of animals, i.e. exposure to the process of fermentation under the influence of microorganisms (pre-digestion) ...