Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Pamuković, Anita"'
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Šušnjara, Marko, Dorbić, Boris, Friganović, Emilija, Španjol, Željko, Duvančić, Marko, Pamuković, Anita
Weeds hinder growth and development of plants for cultivation that are different categories of plants in anthropogenic ecosystems. It is believed that there are more than 650 plant species belonging to the group of weeds in Europe. Weeds can be usefu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::74391710ec74f0ea53eb8431f6eb167f
https://www.bib.irb.hr/1275974
https://www.bib.irb.hr/1275974
Povrćarstvo kao grana poljoprivredne proizvodnje u Hrvatskoj ima dugu tradiciju proizvodnje. Većina se povrća proizvodi a obiteljskim poljoprivrednim gospodarstvima. Povrće se proizvodi kako na otvorenom prostoru tako i u zaštićenom prostoru. P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::229e986ae620f36a9f455d7b32b69136
https://www.bib.irb.hr/1282484
https://www.bib.irb.hr/1282484
Konoplja ( Canabis sativa L. ) jednogodišnja je biljka iz roda Cannabis od kojih su najpoznatije dvije vrste Cannabis sativa i Cannabis indica. Osnovnu razliku među njima čini sadržaj prisutnih aktivnih komponenti. Konoplja sadrži preko 500 razl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::42001b0d0b8e6a6a68f13d1ff3d6b3e9
https://www.bib.irb.hr/1260860
https://www.bib.irb.hr/1260860
The aim of this paper was to determine the consumer acceptability of fresh and fresh cooked samples of wide noodles enriched with different proportions of turmeric powder. For this purpose, 4 (four) samples of wide noodles, fresh and fresh cooked, wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::790ca69ffdb76c7731790578f3b55263
https://www.bib.irb.hr/1253574
https://www.bib.irb.hr/1253574
Autor:
Nanjara, Ljiljana, Krnjača, Paula, Mikolčević, Sanja, Dorbić, Boris, Pamuković, Anita, Bujas, Lidija, Vuletin, Nina
Publikováno v:
GLASILO FUTURE
Volume 5
Issue 3
Volume 5
Issue 3
Cilj ovog rada je da se kroz prikaz rezultata kemijskih i senzorskih analiza provedenih u okviru manifestacije "Dani mladog maslinovog ulja u Dalmaciji" prikaže kvaliteta djevičanskog maslinovog ulja sorte Oblica proizvedeno godine 2021. S obzirom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::529dc913562fc4b770ed3c9640912aba
https://hrcak.srce.hr/294140
https://hrcak.srce.hr/294140
Fig (Ficus carica L.) was cultivated in prehistoric times in the Mediterranean and is considered one of the oldest subtropical fruit trees. Before tourism in Dalmatia, not so long ago, the fig was called a feeder, which it really was. Figs were not p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::f56ecf4d5fdba9afa5648040accd008e
https://www.bib.irb.hr/1253585
https://www.bib.irb.hr/1253585
The correct way of storing virgin olive oils is a prerequisite for preserving their quality. The purpose of this work was to demonstrate the extent of the loss of physico-chemical and sensorial properties of virgin olive oils during the storage perio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0622e9bc3f23dc923f0e68814b2aeb01
https://www.bib.irb.hr/1253586
https://www.bib.irb.hr/1253586
Domaći kuhani sir je hrvatski autohtoni sir koji se proizvodi na širem području sjeverozapadne Hrvatske. Dodavanje začina u sirarstvu može unaprijediti senzorske karakteristike sira, povećati stabilnost, rok trajanja i povećati njegovu nutriti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::19a99718a945c15e88f4ffef0ba54ce9
https://www.bib.irb.hr/1258228
https://www.bib.irb.hr/1258228
Autor:
Vrdoljak, Marija, Blažević, Lovorka, Mandinić, Sandra, Pamuković, Anita, Friganović, Emilija, Dorbić, Boris
Dinara Mountain is mentioned as the cradle of traditional production of cheese maturing in animal skin sacks, which is prepared from unpasteurized milk without the addition of the starter cultures. The specific objective of this paper is to present a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::c7e4f20bbc4f9dcd6c118cee345a64ab
https://www.bib.irb.hr/1147935
https://www.bib.irb.hr/1147935