IMPROVING SOYBEAN GRAIN QUALITY

dc.contributor.author	Kateryna Kostetska
dc.contributor.author	H. P. Gerasymchuk
dc.contributor.author	N. M. Osokina
dc.date.accessioned	2023-11-04T19:03:31Z
dc.date.available	2023-11-04T19:03:31Z
dc.date.issued	2023-06-29
dc.description.abstract	The article presents a study of the quality of soybean varieties of different harvest dates, which often differs in its quality indicators. In order to improve this quality, it is advisable to fractionate seed according to different properties. The object of the study was the process of formation of soybean seed quality during its fractioning. By means of seed fractioning it is possible to prevent self-sorting of seed during movement and shaking, and as a result of effective cleaning, to improve its quality by separating grain with higher protein content, which will increase production efficiency and improve feed quality
dc.identifier.citation	Kostetska K.V, Osokina N.M, Gerasymchuk H.P. Improving soybean grain quality. Науково-технічний бюлетень Інституту олійних культур НААН, 2023. № 34. С.46–60.
dc.identifier.issn	2078–7316
dc.identifier.uri	https://lib.udau.edu.ua/handle/123456789/9965
dc.language.iso	en_US
dc.publisher	Науково-технічний бюлетень Інституту олійних культур НААН
dc.relation.ispartofseries	№34
dc.title	IMPROVING SOYBEAN GRAIN QUALITY
dc.type	Стаття

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