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Now showing items 41-45 of 45
Comparative analysis of different strategies for the control of classical swine fever in the Republic of Serbia using Monte Carlo simulation / Komparativna analiza različitih strategija za kontrolu klasične svinjske kuge upotrebom Monte Carlo simulacije
(Naučni institut za veterinarstvo "Novi Sad", Novi Sad, 2016)
Several different strategies for control and eradication of Classical Swine Fever (CSF) were compared using a Monte Carlo method-based simulation model. The control strategy analyzed in this paper, in addition to other CSF ...
A. Femoralis in the small green monkey (Cercopithecus aethiops sabeus) / A. Femoralis kod malog zelenog majmuna (Cercopithecus aethiops sabeus)
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
The small Green Monkey (Cercopithecus aethiops sabeus) in large groups inhabits the African savannah. The animals delivered to us were from East Africa, that is from Kenya, Uganda and Tanzania. The length of the animal is ...
Inhibitory effect of thyme and some essential oil components on Salmonella Senftenberg and Salmonella Give
(Institute of meat hygiene and technology, Belgrade, 2016)
Salmonella is a pathogen of public concern causing health and economic problems worldwide. Salmonella Enteritidis and Salmonella Typhimurium are the serotypes most commonly recognized as causes of human salmonellosis, which ...
Boar and season effects on some parameters of semen fertilizing potential / Vlijanie hrjaka i vremeni goda na otdel'nye parametry fertilizacionnogo potenciala spermatozoidov
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
In order to determine the more accurate fertile potential of sperm, it seems that the conventional parameters of boar semen quality (the ejaculate volume, sperm concentration, progressive motility, percentage of live sperm ...
Health aspects of dry-cured ham
(Institute of meat hygiene and technology, Belgrade, 2016)
Different factors (pig breed, animal production practices) are responsible for nutritional characteristics of pork and dry-cured hams thereof, and their potential effects on human health. Traditional production of dry-cured ...