Претраживање
Приказ резултата 191-194 од 194
Effects of sodium nitrite and heat treatment on cholesterol oxidation products and sensorial characteristics of dry fermented sausages
(Belgrade : Institute of meat hygiene and technology, 2017)
Cholesterol oxidation products (COPs) and selected sensorial characteristics (color, odor and flavor) of Sremska sausages industrially produced without or with use of sodium nitrite as an additive and pasteurized at the ...
Antinutritivne materije kao permanentni faktori rizika u ishrani visokomlečnih krava
(Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila, 2017)
Predviđeni porast brojnosti ljudske populacije, kao i ograničena dostupnost
zemljišta za povećanje proizvodnje hrane, nedvosmisleno nameću potrebu za intenziviranjem poljoprivredne proizvodnje, uvođenjem visokokvalitetnih ...
The influence of different inorganic phosphorus sources in broiler diets on production results and bone mineralization
(3rd International Conference on Veterinary & Livestok, Bankok, Tailand, November 2 - 3, 2017 In: Journal of Veterinary Science & Technology, 2017)
The aim of this trial was to determine the influence of monobasic calcium phosphate (MCP), as source of inorganic phosphorus, on production results of broilers, but also to determine the bone breaking strength, which ...
Uticaj fitogenih aditiva na senzorne osobine mesa brojlera / Effect of different phytogenic aditive on sensory properties of broiler meat
(Banja Luka : Veterinarska komora Republike Srpske, 2017)