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The resistance profile of enterococci isolated from cheeses / Profil rezistencije enterokoka izolovanih iz sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Enterococci are ubiquitous microorganisms, but have a predominant habitat in the gastrointestinal tract of humans and animals. These bacteria are commonly found in foods especially those of animal origin such as fermented ...
Importance of the sense of smell in the sensory analysis of food / Značaj čula mirisa u senzornoj analizi hrane
(Institut za higijenu i tehnologiju mesa, Beograd, 2007)
The sense of smell is evolutionally one of the oldest senses and is present in most of the animal species. It has great importance in sensory analysis of food and, as such, is subject to permanent research. Food odor ...
Mahovine kao indikatori zagađenja vazduha u urbanim sredinama / Mosses as indicators of the air pollution by radionuclides in urban areas
(Institut za nuklearne nauke „Vinča“Društvo za zaštitu od zračenja Srbije i Crne Gore, 2007)
U radu se daju rezultati odredjivanja sadržaja radionuklida u uzorcima mahovina
izloženih aerozagadjenju na lokaciji u centralnom gradskom području (Karadjordjev park).
Aktivnost prirodnih i antropogenih radionuklida ...
Discocotyle ohridana n. Sp. (monogenea: Discocotylidae) on the gills of ohrid belvica salmothymus ohridanus (pisces: Salmonidae) from the lake ohrid, macedonia
(Taylor & Francis Group, 2005)
Discocotyle ohridana n.sp. is described from the gills of Ohrid belvica Salmothymus ohridanus Steindachner, 1892; (syn. Acantholingua ohridana Hadzisce, 1961) from the Lake Ohrid, Macedonia. According our investigation the ...
Immunological response of chicken to coccidial infection / Imunski odgovor pilića na kokcidijalnu infekciju
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2003)
It is important to study the immunological response of chicken to infections caused by Eimeria spp. because control of this disease is a specific problem in conditions of intensive poultry production. The details of the ...
Most important aspects of immunogenety of Eimeria spp / Najvažniji aspekti imunogenosti Eimeria spp
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2003)
The increasing progress in immunology and molecular biology indicates two possible alternatives on which the prophylaxis of this disease could be based. One is to find and apply a more efficient and reliable vaccine, and ...
Biological life cycle, significance and control of dry ham parasites / Biološki ciklus razvoja, značaj i kontrola parazita suve šunke
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
Ham represents an appropriate medium for development of many arthropods species. In this paper, the basic biological properties, life cycle of cheese skipper (Piophila casei), grain mite (A. siro), and larder beetle ...
Important properties of Srem dry ham produced by optimizing the traditional production procedures / Važnije osobine sremske šunke proizvedene optimiziranjem tradicionalnog postupka proizvodnje
(Institut za higijenu i tehnologiju mesa, Beograd, 2005)
In this paper important factors of quality and shelf-life of Srem dry ham. produced by optimizing traditional procedure, are presented. The traditional production procedure of Srem dry ham has been optimized, i.e. adjusted ...
Microflora and physico-chemical parameters of the quality of kulen / Mikroflora i fizičko-hemijski pokazatelji kvaliteta kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2004)
The paper presents the investigations of main physical, chemical and bacteriological characteristics of kulen, a home-made fermented dry sausage produced in a traditional and industrial way. pH-values of both the "traditional" ...
Importance of control in production of trappist cheese / Značaj procesne kontrole u izradi trapista
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2004)
Importance of technological process in Trappist cheese making is presented in this paper. Standard procedure ensures production of cheese with good characteristics. This technological process is based on Saint Paulin cheese ...