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  • 1 Fleischmann Rudolf Kutatóintézet, Károly Róbert Főiskola, Kompolt
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A szerzők ismertetik a legfontosabb söripari tulajdonságok vizsgálatait az őszi árpánál. A klasszikus minőségi kritériumok, mint a fehérjetartalom és az osztályozottság mellett a dolgozat további, a söripar számára fontos jellemzőket is bemutat. Szemlélteti az egyes minőségi tulajdonságokra ható tényezőket. E tulajdonságok ismerete és összefüggése, valamint az őszi és tavaszi sörárpa termesztéstechnológiája fontos mind az árpanemesítők, mind a növénytermesztők számára.

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