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Electrochemical characterization of LiCoO2 / Elektrohemijska karakterizacija LiCoO2
(Faculty of Technology, Novi Sad, 2000)
The electrochemical characteristics of LiCoO2 as a positive electrode for lithium-ion batteries, have been investigated. The LiCoO2 were sintetized from Li2CO3 and Co203 by thermal treatment at 1273 K for 24 h in the air. ...
Immobilization of yeast cells in small alginate beads using electrostatic droplet generation / Primena postupka elektrostatičke ekstruzije pri dobijanju alginatnih čestica malih dimenzija sa imobilisanim ćelijama pivskog kvasca
(Faculty of Technology, Novi Sad, 2000)
In beer brewing with immobilized yeast cells it is very important to minimize the mass transfer resistance, problem associated with large diameter beads, because the mass transfer limitations may force the cells to alter ...
Characterisation of natural isolates of lactic acid bacteria from white soft cheese from Sjenica / Karakterizacija prirodnih izolata bakterija mlečne kiseline iz Sjeničkog sira
(Faculty of Technology, Novi Sad, 2000)
Selection of natural isolates of lactic acid bacteria (LAB) according to criteria that are significant for cheese manufacture and their application as starter cultures, contributed to unifying quality and better control ...
The possibilities of applying thermogravimetry in the characterisation of wood types / Mogućnosti primene termogravimetrije u karakterisanju drvnih vrsta
(Faculty of Technology, Novi Sad, 2000)
Thermogravimtery (TG) is a convenient method for the routine, as well as non-standard characterisation of polymeric materials. The changes in wood under various heating conditions were followed and on the basis of the ...
Comparative examination of activity of different strains of lactic acid bacteria in beetroot and carrot juice / Uporedna ispitivanja aktivnosti sojeva bakterija mlečno-kiselinskog vrenja u soku cvekle i mrkve
(Faculty of Technology, Novi Sad, 2000)
Fermented vegetable juices are an important component of nutrition, because the fermentation improves the quality of natural vegetable juices by its products, which are important biotic substances. Beetroot (Beta vulgaris ...