Jedinica | Program | Tip | Sem. | Predmet | P x GP | V x GV | L x GL |
---|---|---|---|---|---|---|---|
BTF | STOČARSTVO | Specijalisticke | 1 | TEHNOLOGIJA PRERADE MLIJEKA | 0 x 0 | 0 x 0 | 2 x 1 |
BTF | STOČARSTVO | Osnovne | 6 | MLJEKARSTVO | 0 x 0 | 0 x 0 | 0 x 0 |
BTF | ANIMALNA PROIZVODNJA | Osnovne | 6 | MLJEKARSTVO | 0 x 0 | 0 x 0 | 2 x 1 |
Godina | Kategorija | Autori | Naslov | Izvor |
---|---|---|---|---|
2017 | SCOPUS | Bojanić Rašović, M., Nikolić, N. and Rašović, R. | Quality of “urda” obtained after production of montenegrin semi-hard cheese | Food Research |
2016 | SCI, SCIE, SSCI, A&HCI | Mirecki, S., Nikolić, N. | Influence of Preservative Concentration, pH Value and Fat Content in Raw Milk at Detection Limit of Microbial Inhibitor Tests (Delvotest® Accelerator) for Amoxicillin and Oxytetracycline | Food Analytical Methods |