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Contents of radionuclides in soil of urban area (Belgrade city parks)
(Beograd : Srpsko hemijsko društvo, 2013)
The paper presents the results of activity concentration (Bqkg-1) determination
of natural (238U, 226Ra, 232Th, 40K, 210Pb) and man-made (137Cs) radionuclides in soils
of urban area (Belgrade city parks). Main soil ...
Fatal diarrhoea due to eimeria leuckarti in a horse
(Elsevier Sci Ltd, Oxford, 2013)
Important bacterial hazards in pork production
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
There are a number of foodborne
diseases affecting humans that can be related to
consumption of pork and traced back to pigs.
These hazards include parasites, bacteria and
some viruses. Within the foodborne outbreaks
linked ...
Influence of sex and castration on carcass and meat quality parameters in pigs
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
The objective of this study was to
determine the effect of sex and castration on
carcass and meat quality parameters. The
experiment was conducted on 100 commercial
market pigs (53 barrows, 31 gilts and 16 boars)
derived ...
The importance of lactoferrin in calves nutrition
(Belgrade: Serbian Buiatric’s Association : Faculty of Veterinary Medicine, 2013)
Due to the fact that the majority of preweaned dairy calf mortality can be attributed to
diarrhea, or scours and to the fact that calf loss can be controlled by either treatment or
prevention of the illness, research ...
Distribution of stellate cells in sheep liver with parasitic fibrosis
(Elsevier Sci Ltd, Oxford, 2013)
Dijagnostika i terapija količnih bolesti konja / Colic in horses: diagnostics and therapy
(Beograd : Fakultet veterinarske medicine, 2013)
Chemical paremeters of the quality of pâtés from different manufacturers from Novi Sad market
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Pâté is a cooked sausage prepared
predominantly of cooked or poached muscle
tissue according to the manufacturing
specification. Each manufacturer can develop
his unique manufacturing specification for the
pâté, which ...
Content of sodium chloride and sodium in burgers from retail
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
Sodium chloride is an essential
ingredient in meat that contributes primarily taste
and textural characteristics. Due to fact that
excessive intake of salt/sodium is the one of the
main causes of human hypertension, ...