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The most prevalent locomotion disorders of dairy cows in the system of rearing
(Belgrade : Faculty of Agriculture, 2012)
Locomotion disorder is a name for all health disorders that cause clinical
symptoms of locomotion diffi culties. The intensive conditions of breeding, the
loose system of cattle rearing, fl oor characteristic, fl oor ...
Ekg za jedan dan (Workshop)
(Beograd : Fakultet veterinarske medicine, 2010)
Protruzija diska u nivou L3-L4 kod psa - prikaz slučaja
(Beograd : Fakultet veterinarske medicine, 2010)
Ovarian surface epithelium in newborn rats: germ cells warehouse
(Faculty of Veterinary Medicine, University of Zagreb, 2017)
Ovarian surface epithelium (OSE) is a very dynamic part of the ovary with an important role in ovulation during reproductive period. It represents a source of germ cells in fetal period but data concerning that role of OSE ...
Comparison of two analytical methods (ELISA and LC-MS/MS) for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk
(Elsevier Science Bv, Amsterdam, 2015)
The aim of this paper is to assess the closeness of agreement between results of ELISA and LC-MS/MS methods for determination of aflatoxin B-1 in corn and aflatoxin M-1 in milk. Samples of corn (n=100) and milk (n=250) ...
The importance of conjugated linoleic acid for meat quality
(Belgrade : Institute of Meat Hygiene and Technology, 2013)
The development of functional foods
has led to the investigation of the influence and
incorporation of one or more components with the
functional activities in the different types of food
products, in which the meat ...
Najčešće primenjivane molekularno genetičke metode u živinarskoj proizvodnji
(Beograd : Ciiip Živinarstvo, 2017)
Food hygiene - flexibility in traditional and small meat establishments
(Elsevier Science Bv, Amsterdam, 2015)
Republic of Serbia has a large capacity for the production of meat and meat products. Large majority of establishments are low capacity with local significance. In Serbia there is common appreciation of traditional meat ...
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, ...
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 ...