Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Anka Popović Vranješ"'
Autor:
Ivana Davidov, Marko R. Cincović, Branislava Belić, Anka Popović Vranješ, Radovan Pejanović, Radojica Đoković, Zoran Ristić, Maja Došenović
Publikováno v:
Mljekarstvo, Vol 64, Iss 3, Pp 178-185 (2014)
The aim of this study was to determine the effect of selenium concentration in early lactation on mammary gland health and histological characteristics of the udder. The experiment included 30 high-yielding Holstein-Friesian cows. Selenium concentrat
Externí odkaz:
https://doaj.org/article/8031b29804fc4c2e8f0e756efc70e7fa
Autor:
Anka Popović Vranješ, Milan Krajinović, Jelena Kecman, Snežana Trivunović, Radovan Pejanović, Goran Krajinović, Gordana Mačak
Publikováno v:
Mljekarstvo, Vol 60, Iss 1, Pp 59-66 (2010)
The goal of the scientific research was to establish the differences between fatty acid composition in conventional milk and milk produced according to the organic production principles. In the period between February and December in 2009, the sample
Externí odkaz:
https://doaj.org/article/a5b6eaa0ccbd488ca33b1448f9c30ab1
Autor:
Anka Popović-Vranješ, Ivan Pihler, Snežana Paskaš, Saša Krstović, Željka Jurakić, Katarina Strugar
Publikováno v:
Mljekarstvo, Vol 67, Iss 3, Pp 177-187 (2017)
Technology of hard goat cheese and whey production from organic goat’s milk is very complex and must be harmonized with the methods and guidelines of organic production. The organic goat cheeses are declared as products of higher quality, with grea
Externí odkaz:
https://doaj.org/article/efe0e636e92d4daaae107c76893a2ebf
Publikováno v:
Ekonomika Poljoprivrede (1979), Vol 58, Iss 1 Book 1 (2018)
Modern trends in the feld of mark business brands as the most actualized component of business activity and indicate that in this area signifcant changes are expected. The twenty-frst century will be a period in which the states will differentiate by
Externí odkaz:
https://doaj.org/article/f94c40d772ee4895bc90e913f9e6e976
Autor:
Dragomir Lukač, Sonja Jovanovac, Zsolt Nemes, Vitomir Vidović, Anka Popović-Vranješ, Nikola Raguž, Tijana Lopičić-Vasić
Publikováno v:
Mljekarstvo, Vol 65, Iss 4, Pp 232-237 (2015)
The aim of this study was to identify frequencies of alleles and genotypes, to evaluate their frequency in population of Holstein-Friesian cows, and to investigate association of κ-casein genotypes with longevity and lifetime production of cows. Blo
Externí odkaz:
https://doaj.org/article/4ee5ca40e7ee4373a96f54133165245a
Publikováno v:
Contemporary Agriculture, Vol 67, Iss 3-4, Pp 215-220 (2018)
Summary The aim of this study was to investigate aflatoxin M1 (AFM1) transfer from naturally contaminated raw milk into cheese and whey, during the production of Livanjski cheese (hard cheese type). Raw milk samples were collected from 4 farms in Ser
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b08256199e401c4272479923801fa23
https://doi.org/10.1515/contagri-2018-0031
https://doi.org/10.1515/contagri-2018-0031
Publikováno v:
Contemporary Agriculture
Contemporary Agriculture, Vol 67, Iss 1, Pp 58-64 (2018)
Contemporary Agriculture, Vol 67, Iss 1, Pp 58-64 (2018)
Summary Organic farming represents agricultural practice that could contribute to the preservation of biological diversity and breeding of cows with the most desired milk quality attributes. Milk composition could vary widely according to genetic div
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ca2ff69ba155806f0d49c81129b2b61
https://doi.org/10.2478/contagri-2018-0009
https://doi.org/10.2478/contagri-2018-0009
Autor:
Anka Kasalica, Ljuba Štrbac, Momčilo Šaran, Želјka Jurakić, Saša Krstović, Anka Popović Vranješ, Katarina Strugar
Publikováno v:
Contemporary Agriculture, Vol 66, Iss 3-4, Pp 32-37 (2017)
Summary Currently, milk producers in Vojvodina on registered agricultural holdings (RAHs) have great experience and knowledge in managing their farms, including primary production, processing and sales. However, for a smaller number of manufacturers,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a461efd095e10d4e07c8bc266d86144
https://doi.org/10.1515/contagri-2017-0016
https://doi.org/10.1515/contagri-2017-0016
Publikováno v:
Biotechnology in Animal Husbandry (2017) 33(4):449-463
Biotechnology in Animal Husbandry, Vol 33, Iss 4, Pp 449-463 (2017)
Biotechnology in Animal Husbandry, Vol 33, Iss 4, Pp 449-463 (2017)
The technological process of cheese making is a process of transforming milk as a raw material into cheese and value adding. Small producers at registered agricultural households (RAHs) use milk of good quality that they produced. Also, they produce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1395eaded12bc116fe56de4f9c3dc199
https://doi.org/10.2298/bah1704449p
https://doi.org/10.2298/bah1704449p
Autor:
Saša Krstović, Željka Jurakić, Snežana Paskaš, Ivan Pihler, Anka Popović-Vranješ, Katarina Strugar
Publikováno v:
Mljekarstvo, Vol 67, Iss 3, Pp 177-187 (2017)
Technology of hard goat cheese and whey production from organic goat’s milk is very complex and must be harmonized with the methods and guidelines of organic production. The organic goat cheeses are declared as products of higher quality, with grea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d0ab8203fff5254be35f60630feaa16
http://hrcak.srce.hr/file/270719
http://hrcak.srce.hr/file/270719