Pretraživanje
Prikaz rezultata 1-3 od 3
Characteristics of traditional Sombor cheese: Chemical composition and sensory evaluation / Karakteristike tradicionalnog somborskog sira - hemijski sastav i senzorna ocena
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the northern part of Serbia. The traditional cheese-making technique utilized has almost remained unchanged over the years in line with local ...
Characteristics of traditional somborski cheese: Lactic acid bacteria / Karakteristike tradicionalnog somborskog sira - bakterije mlečne kiseline
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Sombor cheese is a soft cheese traditionally produced from raw sheep milk in the southern part of Serbia. The knowledge of the microbial diversity of this traditional product is in turn fundamental for the attainment of ...
Controle of β-lactams and tetracycline residue in milk with twinsensor / Kontrola β-laktama i tetraciklina u mleku Twinsensor testom
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2006)
Antibiotics are being used in treating various animal diseases and antibiotics residue can often be found in milk. Negative influence of the antibiotic residues on the human health is known to the producers of milk and ...