scholarly journals Comparative Assessment of Promising Soybean Varieties at the Final Selection Stage

2021 ◽  
pp. 219-229
Author(s):  
Ekaterina Butovets ◽  
Ludmila Lukyanchuk ◽  
Evgenia Vasina
Author(s):  
Anggiat Selamat Sitorus ◽  
Volvo Sihombing ◽  
Ibnu Rasyid Munthe

Human resource management (HR) is important to achieve company goals. One of the activities in HR management is recruitment, selection, and training. Recruitment and selection are usually carried out without using a system so that the calculations are still done manually. However, by processing data using the system, it can produce a decision in recommending prospective employees who can have a positive impact on the company. The company selection process is carried out in two stages, namely official selection and final selection in the form of psychological tests, interviews, ability tests, and communication. The use of the Elimination Et Choix Traduisant La Realite (ELECTRE) method at the official selection stage and the Weighted Product (WP) method at the final selection stage is a discovery made to obtain the best decision according to the required criteria. By using this method, the final result will be obtained, namely recommendations from several prospective employees who are fit to work in the company. The results of this system performance reached one hundred percent; the data from the system is in accordance with the expected calculations.


1978 ◽  
Vol 48 ◽  
pp. 515-521
Author(s):  
W. Nicholson

SummaryA routine has been developed for the processing of the 5820 plates of the survey. The plates are measured on the automatic measuring machine, GALAXY, and the measures are subsequently processed by computer, to edit and then refer them to the SAO catalogue. A start has been made on measuring the plates, but the final selection of stars to be made is still a matter for discussion.


2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.


2016 ◽  
Vol 39 ◽  
pp. 47-50
Author(s):  
Tiziano Venturini ◽  
Emanuele Trefolini ◽  
Edeardo Patelli ◽  
Matteo Broggi ◽  
Giacomo Tuliani ◽  
...  

Sign in / Sign up

Export Citation Format

Share Document