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Assessment of the influence of oligosaccharides isolated from pea seeds on functional quality of quail
quail pea oligosaccharides
2015/6/1
An experiment was conducted on mature Pharaoh quail kept in cages with constant access to feed and water. The birds were divided into three feeding groups (two replications) of 48 female and 16 male b...
Concentration of free radicals in pea seeds after pre-sowing treatmentwith magnetic field
Electron Paramagnetic Resonance free radicals pea stimulation of seeds
2008/11/26
The aim of the research was the estimation of seed lot magnetic stimulation effect on free radicals concentration and dynamics of pea seeds germination. The first factor were two cultivars of pea: Rol...
Influence of preliminary thermal processing applying infra-red radiation on pea seeds cooking process
cooking pea seeds thermal processing IR radiation compressive strength
2008/11/14
The paper presents results of a study on the influence of preliminary thermal processing using infra-red (IR) radiation on pea seeds cooking duration. Changes of compressive strength and pea seeds moi...
Reduction in the content of antinutritional substances in pea seeds (Pisum sativum L.) by different treatments
pea seeds trypsin inhibitors lectins tannins raffinose stachyose verbascose daidzein tenistč in
2015/6/1
The goal of the trial was to reduce the content of antinutritional substances in pea (Pisum sativum L.) seeds in order to enhance its use in livestock nutrition. A variety of field pea (Pisum sativum ...