Претраживање
Приказ резултата 21-30 од 135
Ekg za jedan dan
(Beograd : Fakultet veterinarske medicine, 2011)
Recent views on postmortem aging in fish
(Belgrade : Faculty of Agriculture, 2011)
Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum / Praćenje promena ukupnog broja mezofilnih bakterija i torimetrijske vrednosti u uzorcima sveže pastrmke upakovane u modifikovanu atmosferu i vakuum
(Faculty of Veterinary Medicine, Belgrade, 2011)
Today, food must be healthy, subjected to minimal processing, and attractively packaged, as the expectations of consumers are ever higher. Consumers are highly sensitive to the use of additives in the food industry. There ...
Ishrana i kvalitet mesa svinja - pogled u budućnost / Nutrition and meat quality of pigs - a view into the future
(Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“, 2011)
Досадашња сазнања о утицају исхране на квалитет меса намећu питање о томе да ли ће у скорој
будућности бити значајних померања у вези са исхраном и квалитетом меса. Одговор може да буде
негативан ако традиционално мишљење ...
Effects of feeding laying hens diets supplemented with omega 3 fatty acids on the egg fatty acid profile / Efekat ishrane kokoši nosilja smešama obogaćenim omega-3 masnim kiselinama na sastav masnih kiselina u jajetu
(Institut za stočarstvo, Beograd, 2011)
In order to investigate the effects of omega (n) 3 fatty acids on egg quality a group-control trial was organized. Trial lasted 40 days and was performed in production conditions. Total number of 1264 laying hens of Lohman ...
Some quality parameters of functional fermented, cooked and liver sausages / Važniji parametri kvaliteta funkcionalnih fermentisanih, barenih i jetrenih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% ...
Contribution to knowledge of major quality parameters of traditional (domestic) kulen / Prilog poznavanju važnijih parametara kvaliteta tradicionalnog (domaćeg) kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional ...
Paratuberculosis in breeding stock of red Holstein cows / Paratuberkuloza u zapatu krava rase crveni holštajn
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2011)
This paper describes paratuberculosis in an isolated breeding herd of 25 high-yield dairy cows of the Red Holstein breed. The animals were examined clinically and then given the test for ldelayed type hypersensitivity and ...
Dominance of Nosema ceranae in honey bees in the Balkan countries in the absence of symptoms of colony collapse disorder
(Springer France, Paris, 2011)
Nosema species were determined in honey bees from Balkan countries. A total of 273 Nosema-positive samples were analysed. Duplex PCR and PCR-RFLP with newly designed primers, nos-16S-fw/rv, were used to differentiate between ...
Production standards and the quality of milk and meat products from cattle and sheep raised in sustainable production systems / Proizvodnja i kvalitet mleka i mesa goveda i ovaca u uslovima održive proizvodnje
(Institut za stočarstvo, Beograd, 2011)
Basic principles that inform organic livestock production are reviewed in this paper, with special emphasis on milk and meat production in cattle and sheep. Research findings to date are presented on the impact of various ...