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Reifen von Rohpökelwaren in der Vakuumverpackung Teil 1: Einfiuss auf Physiko-Chemische Eigenschaften / Ripening of dry cured pork in vakuum packaging part 1: Influence on the physico-chemical properties
(Deutscher Fachverlag GmbH, Frankfurt Main, 2007)
In this paper the physico-chemical properties of dry cured pork after drying, ripening and storage were investigated. Dry cured pork was produced by three different ways, such as: (a) curing/drying/ripening/storage in the ...
Helminth fauna of the bank vole Myodes glareolus (Rodentia, Arvicolinae) on the territory of Fruska Gora Mountain (Serbia) - A potential source of zoonoses
(Scientific Issues Natl Centre Agrarian Sciences, Sofia, 2011)
The quantitative and qualitative composition of the helminth fauna of 588 bank voles (Myodes glareolus) from the territory of Fruska Gora Mountain (Serbia) were analysed with the aim to determine if the species is a natural ...
Case Report of dirofilariasis in grey wolf in Serbia
(Springer International Publishing Ag, Cham, 2015)
This paper describes a case of dirofilariasis in a two-year old, female grey wolf (Canis lupus lupus). The autopsy revealed the presence of 42 adult forms of Dirofilaria immitis in the pulmonary artery, right ventricle and ...
Ultrasonographic findings in adult cattle with chronic respiratory disease
(Large Animal Review, 2012)
Modern portable ultrasound machines provide the veterinary practitioner with an inexpensive, non-invasive tool with which to examine the pleural surfaces and superficial lung parenchyma and help differentiate painful lesions ...
Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko
(Deutscher Fachverlag GmbH, Frankfurt Main, 2016)
This paper presents the results of the examination of physico-chemical, chemical, sensory and microbiological properties of functional fermented sausages enriched with probiotics and prebiotics in which a part of NaCl was ...
Cytogenetic effects of 8-Cl-cAMP on human and animal chromosomes
(Balkan Union of Oncology (B.U.ON.), 2009)
Purpose: To assess the cytogenetic effects in vitro and in vivo of a non-cytotoxic antitumor agent with biomodulator activity, 8-chloro-3′,5′ cyclic adenosine monophosphate (8-Cl-cAMP). Materials and methods: Cytogenetic ...
Investigation of the effect of specific activity of 137Cs in the production of cheese from mountain Golija
(Ars Docendi, Bucharest, 2012)
The components of the field of gamma radiation are variables in function of time and location, and it is necessary to disclose them and permanent monitoring at specific locations. The importance of this work is that we had ...
Untersuchung von rohdauerwürsten aus Serbien: Mikroflora und qualität von nach traditionellem verfahren hergestellten rohwürsten aus nordserbien / Microflora and quality of raw sausages from Northern Serbia produced according to traditional process
(Deutscher Fachverlag GmbH, Frankfurt Main, 2011)
In this paper the results of investigation of traditional raw sausages (Kulen, Sremska kobasica, and Petrovská klobása) originating from small producers of Northern Serbia are presented. Typical micro flora is growing ...
Mikroflora und Qualität traditioneller Rohwurst Lemeški Kulen / Microflora and quality of traditional dry fermented sausage Lemeški Kulen
(Deutscher Fachverlag GmbH, Frankfurt Main, 2014)
The traditional dry fermented sausage Lemeški Kulen is produced from pork, red paprika (3-4%) and salt (2.0-2.2%) by small producers in Northern Serbia. The microbial stability of the sausage in the first and most sensitive ...
Qualität und Nährwert von mit Inulin und Erbsenfasern als Fettgewebe-Ersatzstoffe hergestellten Rohwürsten / Quality and nutritive value of fermented sausages produced with inulin and pea fibre as fat replacers
(Deutscher Fachverlag GmbH, Frankfurt Main, 2013)
This paper presents the results of the examination of physicochemical, chemical and sensory properties of fermented sausages produced with inulin and pea fibre as fat replacers. Conventional fermented sausage (control) ...