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Nutrition and meat quality / Ishrana i kvalitet mesa
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
There are numerous factors which influence the quality of pork meat (genetic basis, rearing conditions, preslaughter procedures, carcass treatment, cooling). It is understandable that nutrition is one of the major factors ...
Nutrition specificity of brown hare (Lepus Europaeus) as a cause of the decreased number of population / Specifičnosti ishrane zeca (Lepus europaeus) kao uzrok smanjenja brojnosti populacija
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2011)
This paper reviews the specific choice of food and feed for brown hare (Lepus Europaeus) in Serbia and Europe, reducing the diversity of flora as a result of the intensification of agriculture, and the impact of these ...