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Correlation between oxidative stress and fatty acids profiles in plasma phospholipids after fish oil treatment in aged male rats
(Elsevier Science Inc, New York, 2013)
Importance of monitoring the presence of aflatoxin in milk and feeds for dairy cows nutrition
(Belgrade: Serbian Buiatric’s Association : Faculty of Veterinary Medicine, 2013)
Among various natural contaminants, mycotoxins attract the most attention with respect to
the implications they have on human and animal health and in particular the economic
consequences related to the international ...
In Vitro Meat: Possibility of the Impossible
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
As a result of increasing demand for meat
because of population growth, as well as the high
pollution of the environment, reduced the capacity
of water resources and energy consumption in last
few years there is a need ...
Aged-related accumulation of lipofuscin in the brain of dogs
(Elsevier Sci Ltd, Oxford, 2013)
Antinutritivne materije-stalna opasnost u proizvodnji hrane za životinje
(Beograd : Fakultet veterinarske medicine, Centar za izdavačku delatnost i promet učila, 2013)
Berilijum-7 i olovo-210: Devet godina monitoringa na dve lokacije u Beogradu / Beryllium-7 And Lead-210: Nine Years Of Monitoring In Two Locations In Belgrade, Serbia
(Institut za nuklearne nauke „Vinča“Društvo za zaštitu od zračenja Srbije i Crne Gore, 2013)
Na dva merna mesta u Beogradu od 2004. do 2012. godine prikupljeni su uzorci aerosola iz
prizemnog sloja atmosfere. Mesečne specifične aktivnosti 7
Be i 210Pb u uzorcima izmerene su
standardnom metodom spektrometrije ...
Fatal diarrhoea due to eimeria leuckarti in a horse
(Elsevier Sci Ltd, Oxford, 2013)
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 ...
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, ...