EXAMINATION OF THE QUALITY OF GOAT CHEESE IN A SACK
Goat cheese in a sack is a traditional Herzegovinian product of extreme specificity, both in production technology and in the properties of the final product. The main characteristic of cheese in a sack is anaerobic ripening inside a bag made of lamb skin (mixture), which is how the cheese got its name. The aim of this work is to examine the ...
By Savanović Danica, Velemir Ana, Savanović Jovo, Mandić Snježana, Savić Aleksandar, Kučinar Jovana
Determining insulation condition of 110kV instrument transformers. Linking PD measurement results from both gas chromatography and electrical method
Working methods for on site testing of insulations: Gas chromatography (using the TFGA-P200 chromatographer); Electrical measurements of partial discharge levels using the digital detection, recording, analysis and partial discharge acquisition system, MPD600. First performed, between 2000–2015, were the chromatographic analyses concerning...
By C Dan, R Morar