Effect of fluorescence on the technological characteristics of cocoons at different cooking temperatures
Abstract. The subject of research are Bombyx mori L. cocoons, differentiated by the nature of their fluorescent radiation. In each fluorescent group 2 subgroups were formed prepared for unreeling through cooking at 80 and 90°C for 5 min. To account for the effect of fluorescence at various cooking...
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| Format: | Article |
| Language: | English |
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Trakia University. Faculty of Agriculture, Stara Zagora
2016-12-01
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| Series: | Agricultural Science and Technology |
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| Online Access: | http://agriscitech.eu/wp-content/uploads/2016/12/011.pdf |