Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Seratlić, Sanja V."'
Autor:
SERATLIĆ, SANJA V.1 sanja@agrif.bg.ac.rs, MILORADOVIĆ, ZORANA N.1, RADULOVIĆ, ZORICA T.1, MAĆEJ, OGNJEN D.1
Publikováno v:
International Journal of Dairy Technology. Aug2011, Vol. 64 Issue 3, p408-416. 9p. 1 Black and White Photograph, 1 Diagram, 4 Charts, 1 Graph.
Autor:
Seratlić, Sanja V.
Publikováno v:
Универзитет у Београду
Ponašanje preživele populacije ćelija soja Lb. plantarum 564 zasejane u MRS bujonu nakon dejstva pulsirajućih električnih polja (PEP) različitog intenziteta, praćeno je putem izotermalne kalorimetrije, merenjem optičke gustine i ukupnog broja
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=nardusnacion::8f448c43ed3edb42a50ff01cfdae65d9
https://nardus.mpn.gov.rs/handle/123456789/6366
https://nardus.mpn.gov.rs/handle/123456789/6366
Autor:
Maćej, Ognjen, Seratlić, Sanja V., Jovanović, Snežana, Radin, Dragoslava, Vučić, Tanja, Miloradović, Zorana
Publikováno v:
Prehrambena industrija-mleko i mlečni proizvodi
In the production of cheeses, the application of medicinal and aromatic herbs is reflected both in improving sensory characteristics, and increasing stability and shelf life of final products. Also, the final product gets new physiological properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::8e52e72fec56b33f5c747a9e19d7330c
https://hdl.handle.net/21.15107/rcub_agrospace_2029
https://hdl.handle.net/21.15107/rcub_agrospace_2029
Publikováno v:
Savremena poljoprivreda
The aim of this paper was to investigate the chemical and some physical characteristics of cow’s milk used for the production of blue-veined cheeses. Two Gorgonzola-type varieties with commercial names "Blue sapphire" and "Blue birch" were produced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::3e0faa633de22bed334456a0aec7d1dc
http://aspace.agrif.bg.ac.rs/handle/123456789/1606
http://aspace.agrif.bg.ac.rs/handle/123456789/1606
Publikováno v:
Prehrambena industrija-mleko i mlečni proizvodi
The yield and the weight loss in the production of two Gorgonzola-type cheese varieties were examined in this paper. The two varieties, with commercial names "Blue sapphire" and 'Blue birch', were produced from pasteurized cow milk, using two types o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::d529ca0b61ee611643b2456d44abe4cb
https://hdl.handle.net/21.15107/rcub_agrospace_1512
https://hdl.handle.net/21.15107/rcub_agrospace_1512
Publikováno v:
Prehrambena industrija-mleko i mlečni proizvodi
In this work, the influence of solids non fat content (SNF) and milk protein based ingredient ALACO 6202 on induced syneresis of acid casein gel was investigated. Reconstituted skim milk powder was used as substratum. The SNF content was adjusted on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::100ffeafaf0b9b29a3d90afaefcc5060
http://aspace.agrif.bg.ac.rs/handle/123456789/807
http://aspace.agrif.bg.ac.rs/handle/123456789/807
Publikováno v:
Mlekarstvo
Sirevi sa plavo-zelenim plesnima odlikuju se time što imaju testo srednje čvrstine, čija je unutrašnjost protkana zelenim ili plavo-zelenim plesnima Penicillium roqueforti. Učešće ovih plesni u procesu zrenja predstavlja glavnu odliku ovih sir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::dc1c6e6df3867bc14750634c986859dd
https://hdl.handle.net/21.15107/rcub_agrospace_831
https://hdl.handle.net/21.15107/rcub_agrospace_831
Autor:
Maćej, Ognjen, Jovanović, Snežana, Dozet, Natalija, Seratlić, Sanja V., Vučić, Tanja, Savić, Željko M.
Publikováno v:
Mlekarstvo
Beli sirevi u salamuri čine veliku grupu sireva koje odlikuje zrenje u salamuri. Opšte karakteristike ovih sireva su kiselo testo, slan ukus zatvorena, monolitna tekstura sirnog testa.Na brdsko planinskom području Republike Srbije i Crne Gore ovi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::ac0be46dcdcb39f674d79039177128ad
http://aspace.agrif.bg.ac.rs/handle/123456789/816
http://aspace.agrif.bg.ac.rs/handle/123456789/816
Publikováno v:
Prehrambena industrija-mleko i mlečni proizvodi
In this work, the dynamic of titratable acidity growth with incrising of solids non fat content (SNF) in samples of reconstituted milk was researched. The SNF content was adjusted on 4 levels: 7,5% (samples A), 8% (samples B); 8,5% (samples C) and 9%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::d8062f1283136b0532cb4d486a497123
http://aspace.agrif.bg.ac.rs/bitstream/id/4211/643.pdf
http://aspace.agrif.bg.ac.rs/bitstream/id/4211/643.pdf