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The purpose of this study was to present the factors that determine the financial situation of feed enterprises under different economic conditions. In the pursuit of its main objective, this paper also identifies enterprises which share similar financial characteristics. The goals defined above were sought with the use of canonical analysis. The variables used in the analysis were calculated based...
The purpose of this paper was to show the economic rationale behind growing legume plants in crop rotation. To pursue that objective, this paper presents a modified profitability accounting method for agricultural production which takes biological benefits into consideration. The following sequence of crop rotation was used in this study: forage pea – winter rape – winter wheat. An assumption was...
Return on equity is among the basic ratio of economic benefit for enterprise owners. It must be generated as a fundamental condition for the continuous operation and development of an enterprise, regardless of the type of business. The main purpose of this paper was to identify the strength and direction of impact of selected determinants behind financial profitability of animal feed producers. The...
Desery są słodkimi daniami, ciepłymi lub zimnymi, podawanymi na koniec posiłku, zwykle dania głównego. W zależności od rodzaju głównego składnika, użytego do sporządzania deserów wyróżniamy desery z mąki i kasz, desery z mleka i serów, desery z jaj, desery owocowe oraz desery czekoladowe. Desery różnią się konsystencją, temperaturą serwowania (mrożone, zimne i gorące) oraz rodzajem obróbki kulinarnej...
Mąka jest powszechnie wykorzystywana w gastronomii oraz do sporządzania przetworów. Do produkcji mąki wykorzystuje się pszenicę, żyto, owies, jęczmień, kukurydzę, proso, ryż, grykę. Mąka w postaci zawiesiny lub zasmażki stanowi popularny środek zagęszczający potrawy. Mąkę stosuje się do wypieku pieczywa. Do najpopularniejszych mąk chlebowych zalicza się mąki pszenne i mąki żytnie różnego typu. Asortyment...
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