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Now showing items 111-114 of 114
Effect of lairage time, behaviour and gender on stress and meat quality parameters in pigs
(Wiley, Hoboken, 2017)
The objective of this study was to determine the effects of lairage time (short vs. long), behavior (aggressive vs. non-aggressive) and gender (gilts, barrows and boars) on stress and meat quality parameters in pigs (n=100). ...
Vanadium in poultry nutrition / Vanadijum u ishrani živine
(Naučni institut za veterinarstvo "Novi Sad", Novi Sad, 2017)
Vanadium (V) is essential element for poultry nutrition. Relatively low level of V ( lt 10 μg/kg of feed) is known to reduce both growth in chicks and Haugh unit value of eggs. The National Research Council (NRC) recommends ...
Biopreservation of traditional raw milk cheeses with an emphasis on Serbian artisanal cheeses and their historical production
(Institute of meat hygiene and technology, Belgrade, 2017)
Cheese is one of the oldest food products with preservation based on fermentation, the most common and perhaps the oldest biotechnology. It relies on the biochemical action of lactic acid bacteria (LAB) and is regarded as ...