Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Lidija Lenart"'
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 7, Iss 2, Pp 40-46 (2015)
The quality of honey is mainly determined by its sensorial, chemical, physical and microbiological properties. The purpose of this research was to evaluate microbiological properties of 72 honey samples and to determine the number and/or presence of
Externí odkaz:
https://doaj.org/article/a3dc2550619442db8129ae65f418ded0
Autor:
Alojzije LALIC, Gordana SIMIC, Josip KOVACEVIC, Dario NOVOSELOVIĆ, Daniela HORVAT, Ivan ABICIC, Lidija LENART, Robert MIJAKOVIC, Zaneta UGARCIC-HARDI
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 38, Iss 1, Pp 88-91 (2010)
Six barley cultivars were grown in locations of Osijek and Nova Gradiska (Croatia) for three successive years. Our study included cultivars of different seasonal type. ‘Zlatko’, ‘Barun’ and ‘Vanessa’ are two-rowed winter type barley culti
Externí odkaz:
https://doaj.org/article/8245bc7f9fec4de9a8f0c98f03f4ccf5
Autor:
Alojzije Lalić, Gordana Šimić, Josip Kovačević, Dario Novoselović, Ivan Abičić, Vinko Duvnjak, Lidija Lenart
Publikováno v:
Poljoprivreda, Vol 15, Iss 1, Pp 11-18 (2009)
Fourteen barley cultivars were tested through 4-year trials at Tovarnik, Nova Gradiška, Požega and Osijek sites in order to explore interaction effects of genotype by environment using AMM1 and AMM2 models for grain yield and grain protein content.
Externí odkaz:
https://doaj.org/article/b99f55ee0b274ede8c434d55a0c36dc2
Autor:
Lidija Lenart, Jurica Jović, Suzana Kristek, Tihana Marček, Sanda Rašić, Krunoslav Zmaić, Ivo Rešić
Publikováno v:
Poljoprivreda, Vol 23, Iss 2, Pp 25-30 (2017)
The aim of this study was to investigate the possibility to reduce the application of mineral nitrogen fertilizers through the application of beneficial microorganisms (genus Bradyrhizobium, Azotobacter, bacteria Pseudomonas fluorescens, Bacillus spp
Publikováno v:
Croatian journal of food science and technology
Volume 7
Issue 2
Croatian Journal of Food Science and Technology, Vol 7, Iss 2, Pp 40-46 (2015)
Volume 7
Issue 2
Croatian Journal of Food Science and Technology, Vol 7, Iss 2, Pp 40-46 (2015)
The quality of honey is mainly determined by its sensorial, chemical, physical and microbiological properties. The purpose of this research was to evaluate microbiological properties of 72 honey samples and to determine the number and/or presence of
Autor:
Dragan Kovačević, Kristina Suman, Lidija Lenart, Krešimir Mastanjević, Drago Šubarić, Jadranka Frece
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume XIII
Issue 4
Volume XIII
Issue 4
Sažetak Cilj ovog istraživanja bio je ispitati prihvatljivost domaćih slavonski kobasica sa smanjenim udjelom soli. Ispitan je učinak smanjenja udjela NaCl-a na senzorska, mikrobiološka i fizikalno-kemijska svojstva domaćih slavonskih kobasica.
Publikováno v:
Glasnik Zaštite Bilja
Volume 33
Issue 5
Volume 33
Issue 5
Jestiva ulja s visokim udjelom nezasićenih masnih kiselina,a naročito s polinezasićenim masnim kiselinama, osjetljivija su na oksidaciju. Oksidacijska stabilnost različitih smjesa biljnih ulja, s dodanim sintetskim i prirodnim antioksidansom i be
Autor:
Alojzije LALIĆ, Josip KOVAČEVIĆ, Gordana ŠIMIĆ, Dario NOVOSELOVIĆ, Ivan ABIČIĆ, Vinko DUVNJAK, Lidija LENART, Vlado GUBERAC
Publikováno v:
Sjemenarstvo
Volume 26
Issue 1-2
Volume 26
Issue 1-2
U pokusima s četiri sorte jarog ječma (Astor, Fran, Matej i Scarlett) tijekom pet godina (2004.-2008.) na dva lokaliteta (Osijek i Nova Gradiška) istraživan je interakcijski učinak sorte i okoline na urod zrna i količinu bjelančevina u zrnu mo
Autor:
Alojzije Lalić, Gordana Šimić, Josip Kovačević, Dario Novoselović, Ivan Abičić, Vinko Duvnjak, Lidija Lenart
Publikováno v:
Poljoprivreda
Volume 15
Issue 1
Poljoprivreda, Vol 15, Iss 1, Pp 11-18 (2009)
Volume 15
Issue 1
Poljoprivreda, Vol 15, Iss 1, Pp 11-18 (2009)
U četverogodišnjim pokusima s 14 sorti ječma na lokalitetima u Tovarniku, Novoj Gradiški, Požegi i Osijeku istraživan je interakcijski učinak sorta*okolina AMMI1 i AMMI2 modelom za urod zrna i količinu bjelančevina u zrnu. Analizom varijance