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1

Role of the proportion of yoghurt bacterial strains in milk souring and the formation of curd qualitative characteristics

100%
Cais-Sokolinska D., Michalski M. M., Pikul J.
Bulletin of the Veterinary Institute in Puławy
|
2004
|
tom 48
|
nr 4
2

A qualitative and dimensional characterisation of round wood vs sawmill costs

84%
Wieruszewski M., Lis W., Mirski R.
Intercathedra
|
2015
|
tom 31
|
nr 1
The influence of variable indexes of material prices on costs in an enterprise is a significant element affecting the position of sawmill enterprises in the domestic wood industry. Apart from the price rise factor resulting from the increasing material deficit, the qualitative and dimensional characterisation of processed round wood is also significant. The influence of these factors is particularly important for medium-size enterprises concentrating on gradual technological development in order to maintain competitiveness on the market.
3

Optimization of sawing lumber on blanks

84%
Koval V., Mazurchuk S.
Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology
|
2013
|
tom 81
4

Qualitative characteristics of rye inbred lines

84%
Kolasinska I., Boros D., Madej L.
Plant Breeding and Seed Science
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2003
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tom 48
|
nr 2
5

Volatile organic compounds [VOC] emission of selected wood species and other materials applied in furniture manufacture

84%
Gaca P., Dziewanowska-Pudliszak A.
Drewno. Prace Naukowe. Doniesienia. Komunikaty
|
2005
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tom 48
|
nr 173
6

Quantitative and qualitative characteristics of dissolved organic matter in urban small water reservoirs

84%
Dunalska J., Grochowska J., Czasnowski M.
Archiwum Ochrony Środowiska
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2005
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tom 31
|
nr 4
7

Comparison of peppermint teas in regard to essential oil content and its composition

67%
Salamon I., Labun P.
Herba Polonica
|
2009
|
tom 55
|
nr 1
29-34
Peppermint, a medicinal plant with a history going back to the time of Egyptian pharaohs, is used in phytotherapy today and, unequivocally, will be used in the future. Mint herb, widely used in the preparation of herbal teas, is very popular in many countries, especially in West Germany and North Africa. Dried Menthae piperitae herba is a marketable good. The annual consumption of peppermint herb comes to thousands of tons. GC analyses of dry peppermint raw material of different origin obtained in the market have demonstrated considerable variance in medically effective components. In addition, the constituents of peppermint essential oil differed from those of herbal teas. Quality of herb raw material is important in production of the pharmaceutical and cosmetic products, what was showed in dissimilar pharmacodynamic effects.
8

The effect of ecological cultivation on yield and qualitative characteristics of common valerian [Valeriana officinalis L.] raw material

67%
Gruszczyk M.
Herba Polonica
|
2007
|
tom 53
|
nr 3
In a field study conducted in 2001-2004 there were compared the effects three methods of common valerian cultivation: conventional (commonly used), integrated and ecological one. The methods differed mainly in type of fertilisation and plant protection against pests. Yields of fresh roots and rhizomes were the smallest in case of ecological method. Howev­er, after drying differences decreased and were non-significant due to much lower drying index. As a result, the yields of air-dry matter were similar for all three methods compared. The amount of more valuable roots in raw material was significantly higher in the plants grown by the integrated and ecological method in comparison to conventional one. The highest amount of valeranic acids was found in the roots of the plants cultivated with ecological method (0.29% as compared to 0.24% in the conventional and 0.26% in the inte­grated method.
9

Analiza parametrów rozkładu gamma wielkości kropel deszczu naturalnego

59%
Kaminska J., Szewranski S.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2010
|
tom 548
|
nr 1
Charakterystyka jakościowa i ilościowa opadu deszczu naturalnego została wyznaczona w oparciu o bezpośrednie pomiary średnicy i prędkości opadania pojedynczych kropel deszczu. Pomiary rozkładu wielkości kropel (ang. DSD - Drop Size Distribution) wykonano z wykorzystaniem disdrometru laserowego firmy Thies-Clima. Rejestracja danych pluwiometrycznych odbywała się w 1-minutowych interwałach czasowych. Wykorzystane w badaniach optyczne pomiary laserowe stanowią obecnie najbardziej zaawansowane technologicznie metody oceny warunków opadowych. W niniejszej pracy zostały przedstawione wyniki analiz zależności między parametrami rozkładu kropel z zastosowaniem funkcji gamma dla dowolnej intensywności, przeprowadzone na podstawie danych empirycznych DSD pozyskanych dla deszczu naturalnego zarejestrowanego na terenie Obserwatorium Agro- i Hydrometeorologicznego Wrocław-Swojec.
10

Influence of housing system on selected quality characteristics of duck meat. Chapter 2. Muscovy duck

59%
Michalczuk M., Damaziak K., Pietrzak D., Marzec A., Chmiel M., Adamczak L., Florowski T.
Annals of Warsaw University of Life Sciences - SGGW. Animal Science
|
2017
|
tom 56[2]
Influence of Housing System on Selected Quality Characteristics of Duck Meat. Chapter 2. Muscovy duck. The objective of this study was to determine the effect of housing system on the selected quality characteristic of breast muscles of Muscovy (MR71) ducks. The ducks were divided into four experimental groups according to their sex and housing system: intensive system (IS) and outdoor system (OS). Analysis was performed for a total of 48 breast muscle (12 in each experimental group: 2 x gender; 2 x rearing system). For test samples of meat there were determined: chemical composition, physicochemical properties and the sensory attributes of the breast muscles.There was no effect of housing system on the proximate composition of breast muscles of both MR71 ducks. Rearing system of ducks MR71 had significant (P<0.05) effect on cooking loss. The principal component analysis (PCA) showed, that meat of MR71 ducks from free range system is better perceived by the consumers than the meat of MR71 ducks from the intensive system, mainly for its greater tenderness and flavor.
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