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undergraduate thesis
Fizikalno-kemijska svojstva sorti ozimog ječma Bc instituta
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:828772
Hećimović, Matija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Hećimović, M. (2019). Fizikalno-kemijska svojstva sorti ozimog ječma Bc instituta (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:828772

Hećimović, Matija. "Fizikalno-kemijska svojstva sorti ozimog ječma Bc instituta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:828772

Hećimović, Matija. "Fizikalno-kemijska svojstva sorti ozimog ječma Bc instituta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:828772

Hećimović, M. (2019). 'Fizikalno-kemijska svojstva sorti ozimog ječma Bc instituta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:828772

Hećimović M. Fizikalno-kemijska svojstva sorti ozimog ječma Bc instituta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 November 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:828772

M. Hećimović, "Fizikalno-kemijska svojstva sorti ozimog ječma Bc instituta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:828772

Metadata
TitleFizikalno-kemijska svojstva sorti ozimog ječma Bc instituta
Title (english)Physico-Chemical Properties of the Bc Institut Winter Oat Varieties
AuthorMatija Hećimović
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ječam ubrajamo u žitarice koje imaju brojne značajne uloge kao što su prehrana čovjeka, hranidba stoke, sirovina u prehrambenoj i neprehrambenim industrijama. Morfologija ječma je slična kao i kod ostalih žitarica, no postoji nekoliko razlika u građi klasa. Ječam ima velike zahtjeve prema tlu i osjetljiv je na kiselost stoga mu najbolje odgovaraju neutralna do slabo alkalna tla. Temeljni cilj oplemenjivanja ječma jest stvoriti kultivare koji će biti otporniji na vremenske uvjete, koji će imati veći prinos po jedinici površine te bolja nutritivna svojstva. Ozimine (ozimi usjevi, jesenji usjevi) jesu jednogodišnje poljoprivredne biljke, a za njihov rast potrebno je razdoblje niskih temperatura. Sorte ozimog ječma Bc Instituta su: BC Vedran, BC Bosut, BC Gospodar, Favorit i BC Srećko.
Abstract (english)
Barley is one of the cereals which has a wide range of uses. It is important in human nutrition, livestock feeding, significant food and non-food industrial raw materials. The morphology of barley is similar like the other cereals, but there are several differences in the class composition. Barley has high soil requirements and is sensitive to acidity, so neutral to slightly alkaline soils are best suited to it. The basic objective of barley breeding is to create cultivars which will be more resistant to weather conditions, will have a higher yield and better nutrition value.. Winter crops (winter crops, autumn crops) are annual agricultural crops, and their growth requires a period of low temperatures. Bc Institute winter barley varieties are: BC Vedran, BC Bosut, BC Gospodar, Favorit i BC Srećko.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:828772
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2019-10-03 10:57:33