The effects of cooking on protein content and nutritional composition of fatty acid of broilers meat fed on green oak ac Journal title: Scientific Journal of Animal Science Authors: H . Hamou *| Laboratory of Food Technology and Nutrition, University of Mostaganem, PoBox 300 Mostag... Subject(s): Animal Behavior, Food Science and Technology, Animal Physiology, Nutrition and Metabolism
Microbial of cooked pork hams associated of blown pack spoilage Journal title: Revista MVZ Cordoba Authors: Juliana Ossa, B.Sc *| Universidad de los Andes, Facultad de Ciencias Biológicas, Grupo de Investigac... Subject(s): Medicine, Agricultural Science, Biotechnology, Cellular Biology, Biomedical Engineering
A DESCRIPTIVE STUDY ON PREVALENCE OF BACTERIAL PATHOGENS IN DIABETIC ULCER AND INTERVENTIONAL COMPONENT FOR THE PREVENTION OF FOOT ULCERS Journal title: International Journal of Medical Research & Health Sciences (IJMRHS) Authors: Jerlin Priya| Principal, Annammal College of Nursing, Kuzhithurai, Kanyakumari District, Tamil Nadu-... Subject(s): Medicine, Biomedicine, Dentistry and Oral Surgery, Oncology, Public Health and Community Medicine
Investigating the Effect of Washing, Saturating and Cooking Procedures on the Residual Amounts of Butachlor and Diazinon Vegetable Pesticides in White Rice Journal title: International journal of Advanced Biological and Biomedical Research Authors: Fatemeh Pirpedardar| M.Sc. Student, Department of Food Science and Technology, College of Agricultur... Subject(s): Biological Sciences, Biochemistry, Microbiology, Molecular Biology, Anatomy, Physiology
Effect of cooking and roasting on the amino acid composition of raw groundnut (Arachis hypogaea) seeds Journal title: Acta Scientiarum Polonorum Technologia Alimentaria Authors: Emmanuel Ilesanmi Adeyeye Subject(s):
Wpływ gotowania i pieczenia na skład aminokwasowy orzechów ziemnych (Arachis hypogaea) Journal title: Acta Scientiarum Polonorum Technologia Alimentaria Authors: Emmanuel Ilesanmi Adeyeye Subject(s):
WPŁYW TEMPERATURY PODSUSZANIA NA ZAWARTOŚĆ GLIKOALKALOIDÓW I AZOTANÓW(V) PODCZAS LABORATORYJNEJ PRODUKCJI SUSZU Z ZIEMNIAKÓW GOTOWANYCH Journal title: Żywność. Nauka. Technologia. Jakość Authors: Elżbieta Rytel, Agnieszka Nemś, Klaudia Kułakowska Subject(s):
EFFECT OF PRE-DRYING TEMPERATURE ON CONTENT OF GLYCOALCALOIDS AND NITRATES (V) DURING LABORATORY PRODUCTION OF DEHYDRATED COOKED POTATOES Journal title: Żywność. Nauka. Technologia. Jakość Authors: Elżbieta Rytel, Agnieszka Nemś, Klaudia Kułakowska Subject(s):
Potential Of Raw And Cooked Carrot ( Daucus Carota ) To Decrease Cholesterol Levels Of White Rats (Rattus Norvegicus Journal title: Journal of Ners and Midwifery (Jurnal Ners dan Kebidanan) Authors: Thatit Nurmawati, Nawang Wulandari, Ulfa Husnul Fata Subject(s):
Agriculture: Main Producer Of World Cancer Epidemic Journal title: International Journal of Vaccines and Research (IJVR) Authors: Robert Skopec Subject(s):
Incorporation of Ricinodendron heudolotti Meal into Blends of Wheat and Precooked Taro Flour for Production of Nutrient Dense Biscuits Journal title: Indian Journal of Nutrition Authors: Edith N. Fombang Subject(s):
Biogenic Amine Formation in Reformulated Cooked Sausage Without Added Nitrite Journal title: Journal of Nutritional Medicine and Diet Care Authors: Subject(s):
Comparison of Sputum Culture and Protected Brush Biopsy Specimen Culture through Fibreoptic Bronchoscope in Lower Respiratory Tract Infections - A Hospital based Study Journal title: International Journal of Contemporary Medical Research Authors: Kulbir Singh, S.K Bansal, Sashi Kanta, Parminder Pal Subject(s):
Recipe development for healthy sausages with medical plants Journal title: Food Science and Applied Biotechnology Authors: Janet Krickmeier, Wolfram Schnaeckel, Dimitrinka Schnaeckel Subject(s):
MNHS-SHS Food Station: Acceptability of Food Cart Type in Senior High School Canteen at Morong National High School Journal title: Psychology and Education: A Multidisciplinary Journal Authors: Joan Santiago Subject(s): Education, Psychology
