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Отображаемые элементы 21-30 из 63
The Fertilizer System Increasing the Salt Tolerance and Productivity of Cotton in The Conditions of Saline Soils in Southern Kazakhstan
(2016-12)
The light gray soils (serozems) of South Kazakhstan are the salt-affected soils. The reclamation and utilization of the saline soils of Kazakhstan remain to be a vital task and a topical problem in agriculture. The usage ...
ОЦЕНКА РЕСУРСНОГО ПОТЕНЦИАЛА ЗЕМЕЛЬ ЮГА РОССИИ И КАЗАХСТАНА ДЛЯ ЭФФЕКТИВНОГО РАЗВИТИЯ ПЛОДОВОДСТВА
(2016)
В статье приведены данные совместных исследований по оценке потенциала земель для эффективного развития плодоводства на юге России и Казахстана в целях удовлетворения потребностей населения в плодовой продукции и ...
Analysis of the complete genomes of apricot and plum isolates of Plum pox virus from Kazakhstan
(2018)
Partial molecular characterization of isolates of Plum pox virus (PPV) from Kazakhstan was described in 2004 (Spiegel et al. 2004. Plant Dis. 88:973-979). The isolates were classified as members of the Dideron (D) strain ...
ИСПЫТАНИЕ РЕГУЛЯТОРОВ РОСТА РАСТЕНИЙ ПРИ ВЫРАЩИВАНИИ САЖЕНЦЕВ ВИНОГРАДА В УСЛОВИЯХ РЕСПУБЛИКИ КАЗАХСТАН И РОССИЙСКОЙ ФЕДЕРАЦИИ
(2016)
Приведены результаты изучения влияния на укоренение черенков винограда парафиновых смесей, с использованием разных концентраций регуляторов роста при предстратификационной обработке привитых черенков винограда на их ...
ОПТИМИЗАЦИЯ СИСТЕМЫ ОБРЕЗКИ КУСТОВ ДЛЯ ПЕРСПЕКТИВНЫХ КАЗАХСТАНСКИХ И ИНТРОДУЦИРОВАННЫХ СОРТОВ ВИНОГРАДА
(2016)
Оптимизирована система обрезки 4 сортов винограда. Наиболее высокая продуктивность у сортов Береке и Алмалы выявлена при нагрузке 55-70 побегов на куст, у сортов Королева виноградников и Куйбышевский - при нагрузке 55 ...
Sausages Sensory Analysis
(2018)
A technology sausages with natural taste and spicy aroma of food ingredients and vegetables The dynamics of changes in the sensory indicators sausages with natural taste and spicy aroma of food ingredients and vegetables ...
The Optimization Additive's Mixing Processes in Based on their Thermodynamic Characteristics During the Production Food Products with Long Shelf Life
(2017)
The mixing order of components during the production of multi-component food product plays key role in formation of its organoleptic and stability. It depends on the interaction of systems like "oil-water", "water-protein", ...
Research of Thermodynamic Parameters of Meat Products
(2016)
The indicator "water activity" is an important tool in the development of technological processes and production, as well as ensue high quality and extend shelf life of food products. All natural foods contain water in ...
Encyclopaedia of Food Science, Food Technology and Nutrition. Ten-Volume Set
(2nd ed. Academic Press., 2003)
he Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993). ...