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Investigating chemical parameters in hot dog sausages from Novi Sad market / Ispitivanje hemijskih parametara kvaliteta viršli sa novosadskog tržišta
(Fakultet veterinarske medicine, Beograd, Srbija, 2011)
Proizvodi od mesa su veoma zastupljeni u ishrani savremenog čoveka. Po obimu proizvodnje barene kobasice zauzimaju veoma značajno mesto u industrijskoj preradi mesa. Viršle se pripremaju na osnovi proizvođačke specifikacije, ...
Chemical composition of complete fodder mixes for pig diet during 2007-2009 / Hemijski sastav potpunih smeša za ishranu svinja analiziranih u periodu 2007-2009. godine
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2012)
Intensive pig breeding implies, among other things, the use of complete mixes in their diet in correspondence with the animals’ age and purpose. In the course of a threeyear period (2007-2009) the accredited laboratory of ...
Characterisation of Bosnia and Herzegovina honeys according to their physico-chemical properties during 2016-2017
(Institute of meat hygiene and technology, Belgrade, 2018)
This study evaluated the quality of 78 honeys of six different floral types (Acacia, sage [Salvia officinalis L.], linden, chestnut, honeydew and blossom), mainly from Bosnia and Herzegovina. Reducing sugars, sucrose ...