Zobrazeno 1 - 6
of 6
pro vyhledávání: '"D. O. Oshibanjo"'
Publikováno v:
Asian Journal of Advances in Agricultural Research. :22-29
The use of antibiotics in poultry production has raised global concern due to health risk associated with its residues in poultry products. A study was conducted to assess the growth performance characteristics of cockerel fed ginger and garlic based
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae1b36c349f431858e3467752854dc58
https://doi.org/10.9734/ajaar/2021/v17i230192
https://doi.org/10.9734/ajaar/2021/v17i230192
Autor:
N. M. Sati, B. D. Gyang, J. A. Luka, E. Bature, J. J. Mbuka, P. E. Emenaa, D. O. Oshibanjo, D. A. Ejidare, P. N. Ene, R. L. Njam, A. C. Nwamo, M. Y. Mohammed, A. K. Adeniyi
Publikováno v:
Nigerian Journal of Animal Production. 48:23-32
Internal and external qualities of eggs deteriorate with time. This process of deterioration cannot be stopped but the rate at which it occurs can be reduced. The aim of this study is to evaluate the main effect of temperature and storage duration on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f07d79952d4724544c7e43e5d64a75c4
https://doi.org/10.51791/njap.v48i3.2961
https://doi.org/10.51791/njap.v48i3.2961
Autor:
Amagon L, B B Bukar, S Omale, K I Amagon, S O Ede, O Usman, D O Oshibanjo, V Chinello, J C Aguiyi
Publikováno v:
Advances in Pharmacology and Pharmacy. 8:41-50
Mushrooms, which possess medicinal properties, are also considered a good source of food and basic nutrients. Diabetic patients now use edible mushrooms as a source of low-calorie food. Mushrooms are used to treat and prevent diseases such as diabete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efaffa2f69e79fe0b72259f8fdb6aac3
https://doi.org/10.13189/app.2020.080302
https://doi.org/10.13189/app.2020.080302
Autor:
J. S. Luka, Lawrence Abegunde, A. K. Adeniyi, O. O. Olusola, K. A. Gbeffe, M. A. Akwashiki, D. O. Oshibanjo, A. I. Adesope
Publikováno v:
Asian Food Science Journal. :1-8
Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2e6b0f5899f2d6b85470e7689624b69
https://doi.org/10.9734/afsj/2019/v11i330061
https://doi.org/10.9734/afsj/2019/v11i330061
Publikováno v:
European Journal of Nutrition & Food Safety. :415-423
Aims: The effect of cooking method and temperature on amino acid composition of breakfast sausage (BS) was undertaken in this study. Methodology: Three batches of prepared BS from beef, were randomly allotted to three cooking methods (CM): (boiling,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0db5449a7f8a34249259c0fd1b30edcd
https://doi.org/10.9734/ejnfs/2019/v9i430086
https://doi.org/10.9734/ejnfs/2019/v9i430086
Publikováno v:
European Journal of Agriculture and Food Sciences. 2
Plantain chips is one of the products obtained from plantain. It is a popular snack among tourists and readily available in most tourist centres in some parts of Africa (such as Nigeria, Cameroon, Ghana, and Côte d'Ivoire). Plantain chips is a local
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82f98f45e5f1af27d2ee38b4f4f3b414
https://doi.org/10.24018/ejfood.2020.2.6.190
https://doi.org/10.24018/ejfood.2020.2.6.190