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Coccidiosis in poultry industry / Kokcidioza u proizvodnji živine
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
Coccidiosis is a permanent health problem in poultry industry especially in intensive production systems. It is the most important poultry disease as far as economy is concerned since yearly costs of prophylaxis, as well ...
Potential biological hazard of importance for HACCP plans in fresh fish processing / Potencijalne biološke opasnosti od značaja za HACCP planove u procesu obrade sveže ribe
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2009)
The Hazard Analysis and Critical Control Point (HACCP) system is scientifically based and focused on problem prevention in order to assure the produced food products are safe to consume. Prerequisite programs such as GMP ...
The effect of toluene on oxidative processes in rat blood / Uticaj toluena na oksidativne procese u krvi pacova
(Srpsko hemijsko društvo, Beograd, 2009)
This study was designed to investigate the effects of toluene treatment on oxidative stress in rat blood. Since toluene metabolism produces reactive oxygen and nitrogen species, it was hypothesized that the toluene treatment ...
Surgical procedure for limbal dermoid and palpebral coloboma-dermoid in English bulldog puppy / Hirurška sanacija limbalnog dermoida i palpebralnog koloboma-dermoida kod šteneta engleskog buldoga
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2009)
A dermoid is a malformation, a congenital choristoma, in fact an ectopic part of the skin. This malformation can be located on the eyelids (palpebral), on the palpebral or bulbar part of the conjunctive, on the third eyelid ...
Importance of leptin gene polymorphism in cattle / Značaj polimorfizma gena za leptin kod goveda
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2009)
Leptin is a protein hormone with a key role in feed intake regulation and energy expenditure. Leptin expression and secretion is highly correlated with body fat mass and adipocyte size. Leptin is thought to be a metabolic ...
Chemical composition and antifungal activity of the essential oil of Douglas fir (Pseudosuga menziesii mirb. Franco) from Serbia / Hemijski sastav i antifungalna aktivnost etarskog ulja daglasove jele (Pseudosuga menziesii mirb. Franco) iz Srbije
(Srpsko hemijsko društvo, Beograd, 2009)
The chemical composition of the essential oil of fresh young needles with twigs of Douglas fir (Pseudosuga menziesii Mirb. Franco) obtained by hydrodistillation were analyzed by gas chromatography (GC) and gas chromatography-mass ...
Examination of genotoxic effects of fumagillin in vivo / Ispitivanje genotoksicnih efekata fumagillina in vivo
(Društvo genetičara Srbije, Beograd, 2009)
Fumagillin is an antibiotic derived from the fungus Aspergillus fumigatus. It has been used successfully for the treatment of intestinal microsporidiosis in HIV-positive humans, as well as in those suffering from intestinal ...
Characterization of volatile compounds of 'Drenja', an alcoholic beverage obtained from the fruits of Cornelian cherry / Karakterizacija isparljivih komponenti 'Drenje', alkoholnog pića dobijenog iz plodova drenjine (Cornus mas)
(Srpsko hemijsko društvo, Beograd, 2009)
In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, ...
Puerperal haemoglobinuria: Haemoglobinuria Puerperalis / Puerperalna hemoglobinurija - Haemoglobinuria Puerperalis
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2009)
Puerperal haemoglobinuria is a sporadic disease that appears in cows before the fourth week after calving and is manifested as haemoglobinuria and haemolytic anaemia. Haemoglobinuria puerperalis was diagnozed at a private ...
Some important physical, physico-chemical and sensory quality properties of functional fermented sausages / Važnije fizičke, fizičko-hemijske i senzorske osobine kvaliteta funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
This paper presents the investigation of certain parameters pH value, colour, firmness and overall sensory quality of functional and conventional fermented sausages. The experiments that were carried out included the ...