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Publikováno v:
Poultry Science. 92:2977-2987
It is recognized that cool egg storage for 8 d or longer, commonly employed in broiler parent and commercial layer production, reduces hatchability. In this study, we investigated the efficacy of short periods of incubation during egg storage (SPIDES
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79f1edf5503e8a7a824eb91c9aaed01c
https://doi.org/10.3382/ps.2012-02816
https://doi.org/10.3382/ps.2012-02816
Autor:
D.R. Fravel, P. K. Hebbar, Flávio Henrique Vasconcelos de Medeiros, R. Valle, J.T. de Souza, B. Vinyard, A. W. V. Pomella, G. R. Niella, R. P. Bateman
Publikováno v:
Crop Protection. 29:704-711
A three-year field study was conducted in Bahia, Brazil to validate several strategies for management of witches' broom disease in cacao caused by Moniliophthora perniciosa. Treatments which were applied alone or in combination included applications
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a6e923ba03a052a190f5c1aad74a904
https://doi.org/10.1016/j.cropro.2010.02.006
https://doi.org/10.1016/j.cropro.2010.02.006
Publikováno v:
Journal of Muscle Foods. 20:138-159
Three models each of consumer instant-read bimetal and digital thermometers were tested for accuracy, precision and response time compared with a calibrated thermocouple in cooked 80 and 90% lean ground beef patties and boneless and bone-in split chi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5d0e8e02ebd2a92c5e4f2bc96174cd0
https://doi.org/10.1111/j.1745-4573.2009.00140.x
https://doi.org/10.1111/j.1745-4573.2009.00140.x
Publikováno v:
Journal of Muscle Foods. 20:160-185
Nine different commercially available instant-read consumer thermometers (forks, remotes, digital probe and disposable color change indicators) were tested for accuracy and precision compared with a calibrated thermocouple in 80 and 90% lean ground b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7b3741411eab261874a9be6b450966d
https://doi.org/10.1111/j.1745-4573.2009.00141.x
https://doi.org/10.1111/j.1745-4573.2009.00141.x
Publikováno v:
International Journal of Food Properties. 12:316-330
Understanding effects of pepper fruit physical properties on pepper drying allows for improvement in postharvest handling and processing plus development of better cultivars. Drying tests with jalapeno peppers demonstrated that while dimensions of pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9c4d1e0fc3801983860f14defef3f98
https://doi.org/10.1080/10942910701689796
https://doi.org/10.1080/10942910701689796
Publikováno v:
Canadian Journal of Forest Research. 37:430-438
Retention forestry places seedlings in proximity to residual trees, exposing seedlings to additional sources of ectomycorrhizal fungus (EMF) inoculum. To investigate this, Douglas-fir ( Pseudotsuga menziesii (Mirb.) Franco) seedlings were planted nea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::093f640e826b5092ceea0c7c3bddec16
https://doi.org/10.1139/x06-229
https://doi.org/10.1139/x06-229
Publikováno v:
Journal of Muscle Foods. 18:35-55
This study evaluated the effects of blade tenderization (BT), hydrodynamic pressure processing (HDP) and BT followed by HDP (BT + HDP) on collagen solubility and tenderness-related protein characteristics in top rounds from Brahman cattle. Top rounds
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f71f1ba0e67e5f2616d0ab566b076791
https://doi.org/10.1111/j.1745-4573.2006.00064.x
https://doi.org/10.1111/j.1745-4573.2006.00064.x
Publikováno v:
Journal of Muscle Foods. 17:79-91
Tenderization effects of hydrodynamic pressure processing (HDP), blade tenderization (BT) and a combination of BT followed by HDP (BT + HDP) were evaluated with 12 top rounds from Brahman cattle selected for toughness. Warner–Bratzler shear testing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d3c5afca6857164c9fbd9f20543cc13
https://doi.org/10.1111/j.1745-4573.2006.00037.x
https://doi.org/10.1111/j.1745-4573.2006.00037.x
Publikováno v:
Crop Science. 42:1504-1515
Protein and oil concentration are seed constituents that make soybean [Glycine max (L.) Merr.] an important crop. Reports have been published that the oil concentration and recently the protein concentration of U.S. soybean has been decreasing with r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dabc176973a6d21a5b62ebf94ea22488
https://doi.org/10.2135/cropsci2002.1504
https://doi.org/10.2135/cropsci2002.1504