Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Jovana TOMIC"'
Publikováno v:
Journal of Industrial Design and Engineering Graphics, Vol 19, Iss 1 (2024)
Methods for representing 3D space on a two-dimensional medium include parallel and central projection. Parallel projection is simpler to use, because lengths and angles are not deformed, and it is used at the beginning of geometry education. However,
Externí odkaz:
https://doaj.org/article/dcc6b27f4b0f4ce1b6bcb3e827ce220a
Publikováno v:
Journal of Industrial Design and Engineering Graphics, Vol 19, Iss 1 (2024)
The concept of Metatron's Cube, which is rooted in Sacred Geometry for centuries, is believed to contain the projections of all Platonic Solids. While Metatron's Cube inherently manifests as a two dimensional geometric form, this study incorporates i
Externí odkaz:
https://doaj.org/article/5574a2466f024fb6ab8d2397fa6397e5
Publikováno v:
Mljekarstvo, Vol 68, Iss 3, Pp 182-191 (2018)
The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at d
Externí odkaz:
https://doaj.org/article/18dd9c1ce54e4d43bfecc8321bbe9ce8
Autor:
Lidija Popović Dragonjić, Aleksandar Ranković, Milica Ćosić Petković, Maja Cvetanović, Jelena Miladinović, Andrija Jović, Jovana Tomić, Nikola M. Stojanović
Publikováno v:
Medicina, Vol 60, Iss 7, p 1031 (2024)
Background and Objectives: Even though measles is easily prevented by vaccination, infection outbreaks are not rare. Infection carries a great risk for pulmonary complications, which are sometimes hard to predict, especially in a group of outpatients
Externí odkaz:
https://doaj.org/article/d02bfd2c9faa48919edb8be915f31bad
Publikováno v:
Mljekarstvo
Mljekarstvo, Vol 68, Iss 3, Pp 182-191 (2018)
MLJEKARSTVO
Mljekarstvo, Vol 68, Iss 3, Pp 182-191 (2018)
MLJEKARSTVO
The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fdebf7d7a7c8982313b5c71dfcfa7545
http://aspace.agrif.bg.ac.rs/handle/123456789/4772
http://aspace.agrif.bg.ac.rs/handle/123456789/4772
Autor:
Ann Van Loey, Jovana Tomic, Marc Hendrickx, Agnese Panozzo, Lien Lemmens, Scheling Wibowo, Jihan Santanina Santiago, Tara Grauwet, Liesbeth Vervoort
Publikováno v:
Food Chemistry. 171:330-340
The correlation of carotenoid changes with colour degradation of pasteurised single strength orange juice was investigated at 20, 28, 35 and 42°C for a total of 32 weeks of storage. Changes in colour were assessed using the CIELAB system and were ki
Autor:
Snezana Perisic, Jovana Tomic
Publikováno v:
Zbornik radova Uciteljskog fakulteta Prizren-Leposavic. :303-314
Autor:
Jihan Santanina Santiago, Jovana Tomic, Scheling Wibowo, Liesbeth Vervoort, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Publikováno v:
Food chemistry. 187
In view of understanding colour instability of pasteurised orange juice during storage, to the best of our knowledge, this study reports for the first time in a systematic and quantitative way on a range of changes in specific quality parameters as a