Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ćurčić Biljana Lj."'
Autor:
Kuljanin Tatjana A., Jevrić Lidija R., Ćurčić Biljana Lj., Nićetin Milica R., Filipović Vladimir S., Grbić Jasna P.
Publikováno v:
Hemijska Industrija, Vol 68, Iss 1, Pp 89-97 (2014)
In sugar industry, there is a problem of the presence of undesirable macromolecules such as pectins in sugar beet juice. Separation of these compounds is done mostly by CaO. Calcium may cause undesirable process of alkalization of soil in the near
Externí odkaz:
https://doaj.org/article/c997f1340857499baa2c7a810fa52692
Autor:
Pezo Lato L., Ćurčić Biljana Lj., Filipović Vladimir S., Nićetin Milica R., Koprivica Gordana B., Mišljenović Nevena M., Lević Ljubinko B.
Publikováno v:
Hemijska Industrija, Vol 67, Iss 3, Pp 465-475 (2013)
Mass transfer of pork meat cubes (M. triceps brachii), shaped as 1x1x1 cm, during osmotic dehydration (OD) and under atmospheric pressure was investigated in this paper. The effects of different parameters, such as concentration of sugar beet molasse
Externí odkaz:
https://doaj.org/article/c02f33f274e645679c3957f21073fa50
Autor:
Ćurčić Biljana Lj., Pezo Lato L., Lević Ljubinko B., Knežević Violeta M., Nićetin Milica R., Filipović Vladimir S., Kuljanin Tatjana A.
Publikováno v:
Acta Periodica Technologica, Vol 2013, Iss 44, Pp 11-19 (2013)
The main objective was to examine the influence of different osmotic parameters on the mass transfer kinetics during osmotic treatment of pork meat (M. triceps brachii). The system’s response parameters observed were: water loss (WL), solid gain
Externí odkaz:
https://doaj.org/article/eacc7c9ec5e04117aa535fd147149543
Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions
Autor:
Plavšić Dragana V., Koprivica Gordana B., Mišljenović Nevena M., Ćurčić Biljana Lj., Nićetin Milica R., Filipović Vladimir S.
Publikováno v:
Hemijska Industrija, Vol 66, Iss 5, Pp 743-748 (2012)
The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat. Process was studied in two solutions (
Externí odkaz:
https://doaj.org/article/4fca6d67c51e4630a36f1d63fd9d1b91
Autor:
A Kuljanin Tatjana, R Nićetin Milica, S Filipović Vladimir, P Grbić Jasna, Ćurčić Biljana Lj., R Jevrić Lidija
Publikováno v:
Hemijska industrija (2014) 68(1):89-97
Hemijska Industrija, Vol 68, Iss 1, Pp 89-97 (2014)
Hemijska Industrija, Vol 68, Iss 1, Pp 89-97 (2014)
In sugar industry, there is a problem of the presence of undesirable macromolecules such as pectins in sugar beet juice. Separation of these compounds is done mostly by CaO. Calcium may cause undesirable process of alkalization of soil in the near en
Akademický článek
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Akademický článek
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