Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Vračar, Ljubo"'
Publikováno v:
Ratarstvo i Povrtarstvo, Vol 47, Iss 1, Pp 357-362 (2010)
Cabbage is harvested when heads become firm and mature. Delay in harvest for several days, past the point of technological maturity, may lead to head cracking and occurrence of diseases. Only well-formed and tightly packed heads are harvested. Cabbag
Externí odkaz:
https://doaj.org/article/dba4d41cbaaf4ffda701136c119b728f
Publikováno v:
Acta Periodica Technologica, Vol 2008, Iss 39, Pp 85-90 (2008)
This work is consered with the processing value of Elderberry fruit (berries) from domestic plantation selection (Horgoš region). Chemical analyses of reference parameters (dry matter, acidity, pectin, pectic acid, protopectin, Capectat, ash, cellul
Externí odkaz:
https://doaj.org/article/cd5d096f34194ad58047629af50b3f6c
Publikováno v:
Acta Periodica Technologica, Vol 2008, Iss 39, Pp 63-68 (2008)
Fast frozen blackberry partially change its surface color from characteristic black to copper-redish color. This change decreases the market value, especially when the product is intended for export. For these reasons classic tunnels for slow freezin
Externí odkaz:
https://doaj.org/article/d4c8ae2222b640f9b35834a28282342d
Publikováno v:
Acta Periodica Technologica, Vol 2007, Iss 38, Pp 53-58 (2007)
Red pepper (Capsicum annuum L.) is one of the most important vegetables in the world. The main ground pepper quality attributes are extractable color, surface color, qualitative and quantitative carotenoid content. In this work, the influence of heat
Externí odkaz:
https://doaj.org/article/3106442a36db4562a3a41764c3361440
Publikováno v:
Field & Vegetable Crops Research / Ratarstvo i povrtarstvo; 2010, Vol. 47 Issue 1, p357-362, 6p, 5 Black and White Photographs, 1 Diagram, 1 Chart
Autor:
Tepić, Aleksandra
Publikováno v:
Универзитет у Новом Саду
CRIS UNS
CRIS UNS
Cilj istraživanja u ovom radu bilo je ispitivanje uticajarazličitih vidova ekstrakcije (konvencionalna ekstrakcijaorganskim rastvaračem i superkritična ekstrakcija ugljendioksidom)na kvalitet oleorizina začinske paprike u pogledukvalitativnog i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1b3b9856d2b212a27d0b604440f5fc62
http://nardus.mpn.gov.rs/bitstream/id/40378/IzvestajKomisije17612.pdf
http://nardus.mpn.gov.rs/bitstream/id/40378/IzvestajKomisije17612.pdf
