Zobrazeno 1 - 7
of 7
pro vyhledávání: '"G Katarina Mladenović"'
Publikováno v:
Kragujevac Journal of Science. :123-134
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49bce97bea5529f8c89acd8444a1f1d7
https://doi.org/10.5937/kgjsci2042123m
https://doi.org/10.5937/kgjsci2042123m
Publikováno v:
Kragujevac Journal of Science. :113-122
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cda35a46bb1bf4c79055b5a0d6112592
https://doi.org/10.5937/kgjsci2042113g
https://doi.org/10.5937/kgjsci2042113g
Publikováno v:
Kragujevac Journal of Science. :97-106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::697ce0e3674be3bafdc9b5579c19a6d8
https://doi.org/10.5937/kgjsci1941097g
https://doi.org/10.5937/kgjsci1941097g
Publikováno v:
Food and Feed Research (2020) 47(2):119-129
Food and Feed Research, Vol 47, Iss 2, Pp 119-129 (2020)
Food and Feed Research, Vol 47, Iss 2, Pp 119-129 (2020)
In this paper, the effect of different temperatures, pH, and NaCl concentration on the growth of autochthonous lactic acid bacteria isolated from traditionally made Serbian cheese (Sokobanja area) was investigated by using the spectrophotometric meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f87c15550e6c0e3038e6ff72a83bbe7
http://scindeks.ceon.rs/article.aspx?artid=2217-53692002119G
http://scindeks.ceon.rs/article.aspx?artid=2217-53692002119G
Publikováno v:
Acta agriculturae Serbica (2020) 25(50):165-169
Acta Agriculturae Serbica, Vol 25, Iss 50, Pp 165-169 (2020)
Acta Agriculturae Serbica, Vol 25, Iss 50, Pp 165-169 (2020)
Nine species (sixteen isolates) of lactic acid bacteria (LAB) isolated from traditionally made Serbian cheese were evaluated for their enzymatic activities in order to select indigenous strains of technical interest for the manufacture of cheese. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4e05c7d93d408ea8ae24dd491188d05
http://scindeks.ceon.rs/article.aspx?artid=0354-95422050165G
http://scindeks.ceon.rs/article.aspx?artid=0354-95422050165G
Autor:
M Dragana Stanisavljevic, Z Mirjana Muruzovic, G Katarina Mladenović, D Suncica Kocic-Tanackov, D Predrag Ilic, R Ljiljana Čomić, D Tanja Zugic-Petrovic
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2018, Iss 134, Pp 65-75 (2018)
In the Western Balkans, traditional dry-cured sheep ham called Pastrma or Stelja is produced. Dry-cured sheep ham from Sjenica is produced in a very complex manner, and a prerequisite for its production is the sanitary safety of raw materials in acco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c385cf918f9563719d57985780ba97f8
https://doi.org/10.2298/zmspn1834065z
https://doi.org/10.2298/zmspn1834065z
Autor:
Z Mirjana Muruzovic, Olgica D. Stefanović, G Katarina Mladenović, R Ljiljana Čomić, K Tanja Zugic-Petrovic
Publikováno v:
Kragujevac Journal of Science (2017) (39):157-164
Kragujevac Journal of Science, Vol 2017, Iss 39, Pp 157-164 (2017)
Kragujevac Journal of Science, Vol 2017, Iss 39, Pp 157-164 (2017)
Synergistic activity between water, acetone, ethanol and diethyl ether extract of Agrimonia eupatoria L. and commonly used antibiotic (ampicillin) were evaluated. Escherichia coli, Proteus mirabilis, Klebsiella pneumoniae and Pseudomonas aeruginosa w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::476da7a39c09465b965157acb2dfa0e6
http://scindeks.ceon.rs/article.aspx?artid=1450-96361739157M
http://scindeks.ceon.rs/article.aspx?artid=1450-96361739157M