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Приказ резултата 1-10 од 82
Raw milk as a source of Bacillus spp. responsible for the spoilage of milk products / Sirovo mleko kao izvor Bacillus vrsta odgovornih za kvar proizvoda od mleka
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2007)
Bacillus spp. are often present as contaminants in raw milk. Due to thermo resistance of their spores, bacilli survive after the heat treatment in milk industry. The proteolytic activity of bacilli leads to spoilage of ...
Synthesis and characterization of Cu(II), Cd(II), Pt(II), and Pd(II) complexes with condensation derivate of pyridine-2-carboxaldehyde and ethyl hydrazinoacetate
(Belgrade : Institute of Technical Sciences of SASA, 2007)
In search for agents that might show less negative side effects and overcome the
resistance to cisplatin, in this work a series of complexes of Cd(II), Cu(II), Pd(II) and Pt(II) with
the condensation product of ...
Morphological and immunohistochemical assays of surgically removed mammary gland tumors in bitches / Morfološka i imunohistohemijska ispitivanja hirurški odstranjenih tumora mlečne žlezde kuja
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2007)
In this study an estimation of the malignancy of mammary gland tumors was carried out based upon clinical examination, macroscopic and pathohistological characteristics of neoplasms and expression of cytokeratins. In the ...
Co-expression of vimentin and cytokeratin in bitch mammary gland tumors / Koekspresija vimentina i citokeratina u tumorima mlečne žlezde kuja
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2007)
This work presents the results of immunohistochemical studies on the distribution of intermediary filamentous proteins vimentin and cytokeratin in bitch mammary gland tumors, which had been previously classified according ...
The effect of mineral adsorbent in calf diet colostrum on the levels of serum immunoglobulin G, protein and glucose / Efekat mineralnog adsorbenta na nivo serumskih imunoglobulina G, proteina i glukoze kod teladi na kolostralnoj ishrani
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2007)
The aim of the study was to investigate the influence of added natural mineral adsorbent zeolite (clinoptylolite) on the degree of absorption of immunoglobulin G and on glucose and protein concentration in the blood of ...
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 ...
Morphological and functional condition of hepatocytes by dairy cows in early lactation / Morfološko i funkcionalno stanje ćelija jetre kod mlečnih krava u ranoj laktaciji
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2007)
During our experiment we investigated morphological and functional condition of hepatocytes by dairy cows in early lactation. For this experiment we chose 20 cows Holstein breed in period after partution 3 to 7 days. Cows ...
Optimization of laboratory conditions for biosynthesis of type A trichothecenes / Optimizacija uslova za biosintezu trihotecena tipa A u laboratorijskim uslovima
(Matica srpska, Novi Sad, 2007)
Type A trichothecenes, T-2 toxin and diacetoxyscirpenol - DAS, belong to one of the most toxic groups of fusariotoxins. Although larger quantities of them can be found more often in cooler parts of Europe, regarding their ...
Natural microflora of traditional cheeses / Prirodna mikroflora tradicionalnih sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2007)
Although protection of the world's biodiversity is currently a topic of particular concern, little attention has been given to the preservation of microorganisms, particulary lactic acid bacteria from artisanal and how ...
The influence of coagulation and curd processing on texture of Somborski cheese / Uticaj koagulacije, obrade gruša i grude na teksturu somborskog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2007)
The traditional cheese-making technique of Somborski cheese has almost remained unchanged over the years in line with local practice and through the long period remained the well-protected family secret. By studying the ...