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Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2016)
Resveratrol is a phytoalexin produced in a number of plant species including grapes. The benefit of resveratrol to health is widely reported. Resveratrol has been found to promote relaxation of non-pregnant and pregnant ...
Housing conditions in calves welfare risk assessment / Uslovi smeštaja u proceni rizika po dobrobit teladi
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2010)
This paper shows results of calf welfare risk assessment at intensive breeding farms. Assessment has been conducted on the basis of housing conditions which can have negative influence on welfare of cattle, especially in ...
Natural antibiotic resistance genes in soil bacteria and influence of organic fertilisers on their prevalence and horizontal transfer / Geni rezistencije na antibiotike kod bakterija u zemljištu i uticaj primene organskog đubriva na njihovu prevalenciju i horzontalni transfer
(Naučni institut za veterinarstvo "Novi Sad", Novi Sad, 2016)
All natural antibiotics available to modern medicine are products of soil-dwelling bacteria and fungi. In addition, all resistance genes which are being detected in human pathogens existed in soil bacteria even before ...
Some quality parameters of functional fermented, cooked and liver sausages / Važniji parametri kvaliteta funkcionalnih fermentisanih, barenih i jetrenih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% ...
Contribution to knowledge of major quality parameters of traditional (domestic) kulen / Prilog poznavanju važnijih parametara kvaliteta tradicionalnog (domaćeg) kulena
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional ...
Production standards and the quality of milk and meat products from cattle and sheep raised in sustainable production systems / Proizvodnja i kvalitet mleka i mesa goveda i ovaca u uslovima održive proizvodnje
(Institut za stočarstvo, Beograd, 2011)
Basic principles that inform organic livestock production are reviewed in this paper, with special emphasis on milk and meat production in cattle and sheep. Research findings to date are presented on the impact of various ...
Changes in the quality of goat meat in the production of smoked ham
(Institut za higijenu i tehnologiju mesa, Beograd, 2014)
The quality of fresh goat meat can be defined strictly in terms of physical and chemical properties, or in terms of consumer perception. In Serbia, there is not enough information about the quality of goat meat and goat ...
Laboratory diagnosis of Bordatella bronchiseptica tracheobronchitis in dog / Laboratorijska dijagnoza Tracheobronhitisa psa čiji je uzročnik Bordatella bronchiseptica
(Naučni institut za veterinarstvo "Novi Sad", Novi Sad, 2018)
In the present paper the laboratory isolation and identification of Bordatella bronchiseptica, the causative agent of canine tracheobronhitis, is described. A dog which suffered persistent cough, loss of appetite and fever ...
Rabies: Epizootiological situation at the territory of Serbia and countries in the region from 2006. to 2012. / Besnilo - epizootiološka situacija na teritoriji Srbije i zemalja u okruženju od 2006. do 2012. godine
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2013)
Rabies is a disease that occurs both in animals and people, with relatively long period of incubation, intense clinical course and fatal ending. Majority of cases of illnes and death in people are caused by the standard ...
Production characteristics and safety parameters of Sremska ham
(Institute of meat hygiene and technology, Belgrade, 2016)
Sremska ham is a traditional dry-cured meat product manufactured by salting, smoking and drying pork hams in a mainly natural environment. The traditional production process of cured ham in Srem region (Vojvodina, Serbia) ...