Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Blagojević, Kristina"'
Autor:
Lasić, Dario, Budeč, Maja, Ivešić, Martina, Ranogajec, Ana, Blagojević, Kristina, Knezić, Koraljka
Odjel za zdravstvenu ispravnost i kvalitetu hrane i POU pri Zavodu provodi višegodišnji "Plan potrebnih službenih kontrola hrane neživotinjskog podrijetla u odnosu na prisutnost mikotoksina u razdoblju od 2011. do 2013. godine". Kao referentni la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0c2fe7921835b49b44bcbfc7528e60cc
https://www.bib.irb.hr/699297
https://www.bib.irb.hr/699297
Autor:
Petravić Tominac, Vlatka, Blagojević, Kristina, Novak, Srđan, Zechner-Krpan, Vesna, Marić, Vladimir
Background and Purpose: Two autochthonous Saccharomyces cerevisiae yeast strains (ZIM 1900 from Cabernet Sauvignon grapes and ZIM 1899 from Chardonnay grapes) were isolated from Istria region and some of their wine production properties were investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::6e9cf6e200f8cab20b04456e78b637dc
https://www.bib.irb.hr/196835
https://www.bib.irb.hr/196835
Although selected strains of Saccharomyces cerevisiae yeast species, purchased from microbiological colections or from specialized wine yeast producers, are most often used in wine production, some other yeasts species and genus could be used as well
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::02829d02c5aecfe2bac73a3162a6e428
https://www.bib.irb.hr/94643
https://www.bib.irb.hr/94643
For many years it has been standard practice in wine-making to use pure cultures of oenologically suitable species, in particular Saccharomyces cerevisiae and its physiological variants. Positive properties of some non-Saccharomyces yeasts could be a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::6757c5d828a29b814e9992332f70b2b7
https://www.bib.irb.hr/94509
https://www.bib.irb.hr/94509
Autor:
Blagojević, Kristina
Već dugo je uobičajna praksa u vinarstvu korištenje čistih kultura pogodnih vinskih kvasaca (uglavnom Saccharomyces cerevisiae i njegovi fiziološki varijeteti). Pozitivna svojstva nekih kvasaca iz drugih taksonomskih rodova mogu se također kori
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::8402c8d4a177b4e6c0913290cc746382
https://www.bib.irb.hr/42286
https://www.bib.irb.hr/42286