Results 131 to 140 of about 475 (152)

Human giardiasis in Serbia: asymptomatic vs symptomatic infection. [PDF]

Parasite, 2011
Nikolić A, Klun I, Bobić B, Ivović V, Vujanić M, Zivković T, Djurković-Djaković O.   +6 more
europepmc   +1 more source

Development and validation of the Stressful Experiences in Transit Questionnaire (SET-Q) and its Short Form (SET-SF). [PDF]

Eur J Psychotraumatol, 2019
Purić D, Vukčević Marković M.
europepmc   +1 more source

Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese. [PDF]

Food Sci Biotechnol
Altin C, Kabwanga TI, Kiran F, Ozturkoglu-Budak S.   +3 more
europepmc   +1 more source

[Not Available]. [PDF]

Ann Genet Sel Anim, 1976
Lauvergne JJ.
europepmc   +1 more source

SWOT Analysis of sustainability parameters of native sheep farming on the Sjenica Pester Plateau

Book of ...
Savić, Mila, Dimitrijević, Vladimir, Becskei, Zsolt, Tarić, Elmin   +3 more
openaire   +1 more source

Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci. [PDF]

Heliyon
Rampanti G, Nikolovska Nedelkoska D, Kalevska T, Stojanovska T, Harasym J, Cardinali F, Orkusz A, Milanović V, Garofalo C, Bonifazi A, Aquilanti L, Osimani A.   +11 more
europepmc   +1 more source

Traditional production and characteristics of Sjenica cheese and Pirot kachkaval [PDF]

, 2011
In this paper, principles of traditional production and main characteristics of Sjenica cheese and Pirot kachkaval are presented. Sjenica cheese belongs to the group of soft, white cheeses in brine and it is produced as autochthonous product made of sheep milk, on the territory of Sjenica-Pester plateau. Pirot kachkaval is firm cheese of steamed curdle
Ružić-Muslić, Dragana, Petrović, Milan M., Petrović, Milan P., Bijelić, Zorica, Pantelić, Vlada, Perišić, Predrag, Bogdanović, Vladan   +6 more
core   +7 more sources

Some of the next articles are maybe not open access.

Related searches:

PGI Sjenica Cheese in Serbia

2019
Sjenica sheep cheese is produced in the south-western municipality of Serbia. The production of both sheep milk and cheese takes place in small households. The primary characteristics are that it is produced from fresh sheep milk without thermal treatment, and grazing is the dominant part of the animal diet.
Bojan Ristic, Jelena Filipovic, Stojanović Žaklina   +2 more
exaly   +2 more sources

HEALTH AND POPULATION FEATURES OF THE INDIGENOUS SJENICA SHEEP BREED IN SERBIA [PDF]

Proceedings
This study evaluated population trends and biochemical parameters of Sjenica sheep in central and southwestern Serbia to assess their adaptive capacity under extensive systems. Population data (2020–2025) and biochemical analyses of 30 adult sheep from the Pešter Plateau, Valjevo, and Zlatibor were used.
Bogdan Cekić, Nikola Stanišić, Dragana Ružić-Muslić, Nevena Maksimović, Ivan Ćosić, Krstina Zeljić Stojiljković, Nikola Delić   +6 more
openaire   +2 more sources