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Genetic resources for disease resistance breeding in wheat : charaterization and utilization /Hysing, Shu-Chin. January 2007 (has links) (PDF)
Diss. (sammanfattning) Alnarp : Sveriges lantbruksuniversitet, 2007. / Härtill 5 uppsatser + 3 appendix.
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The prevalance survey of oak powdery mildew \kur{Erysiphe alphitoides} in Europe using molecular markersJUNGOVÁ, Radka January 2010 (has links)
Annotation: Powdery mildew Erysiphe alphitoides is one of the most important pathogenic fungus infecting pedunculate oak Quercus robur in Europe. As the identification of this species with morphologic markers is unreliable, the molecular markers development is necessary. In this work, we developed primers for PCR amplification of cytochrome b gene fragment. The results show high level of intraspecific variability of this mitochondrial gene and revealed the indistinct taxonomy relations within E. alphitoides s. lat group.
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Broadening of mildew resistance in wheat /Forsström, Per-Olov, January 2002 (has links) (PDF)
Diss. (sammanfattning) Alnarp : Sveriges lantbruksuniv., 2002. / Härtill 4 uppsatser.
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Aplikace systému HACCP ve společnosti "MADETA a. s." / The Application of the HACCP System in the Company "MADETA a. s."KAZILOVÁ, Lucie January 2007 (has links)
The aim of this work was to go thoroughly throw the already existing HACCP system in the company and to evaluate if the hazard is treated in a good way and to find other more effective approach to prevent the hazard. An effort was focused on the primary processing milk and on the process of the treatment of acidified milk products. While investigating current condition the author has made several experiments focusing on the settled conditions of important process in the production (for ex. pasteurization). Chemical, physical, qualitative and microbial properties were observed on a concrete diary product. The main investigation {--} the simulation of disturbance of the cooling chain - was performed where products were exposed to various temperatures for various time periods. During this test were observed: the temperature, pH and microbial changes in exposed products. Due to results form all observations that where performed in this research its possible to proclaim that the HACCP system is settled in a good way and even if above mentioned situation happen the product is safe.
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