Zobrazeno 1 - 10
of 14
pro vyhledávání: '"ENGY, F. ZAKI"'
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-13 (2023)
Abstract Adding oil to the feed of genetically improved broilers is necessary to provide energy requirements, in addition to enhancing metabolism, growth performance, immune response. This study aims to reveal the effect of adding different oil sourc
Externí odkaz:
https://doaj.org/article/0feac2ea05c645f297c873e8a2bd0032
Autor:
Engy F. Zaki
Publikováno v:
International Journal of Environment, Agriculture and Biotechnology. 6:395-403
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 7:3623-3631
Autor:
Engy F. Zaki
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 7:1356-1363
Publikováno v:
International Journal of Environment, Agriculture and Biotechnology. 3:500-505
The objective of this study was to investigate the effect of feeding broiler chicken on different vegetable oils with feed additives on the quality characteristics of chicken nuggets. A total of 216 one-day-old chicks of (Hubbard) strain were randoml
The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder
Autor:
Engy F. Zaki
Publikováno v:
International Journal of Environment, Agriculture and Biotechnology. 2:2481-2486
In this study camel sausage was formulated with different levels (1, 2, 3 and 4%) of whey protein powder (WPP). Raw and cooked sausage samples were evaluated for physical properties, cooking measurements, shrinkage, color parameters, emulsion capacit
Autor:
ENGY, F. ZAKI, MOHAMED, F. KHALLAF
The objective of this research was to determine the effect of adding various levels of leek as a natural source of nitrite in the manufacturing of camel sausage and investigated its impact on the quality characteristics of the prepared product compar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f62c5b4de994d78b1309256271ad386
Autor:
ENGY, F. ZAKI
This study was designed to evaluate the effect of adding three different levels of fenugreek seed powder (5, 10 and/ or 15%) in the formulation of rabbit sausage on the quality characteristics of prepared products during frozen storage at ̶ 18°C±1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d164ece01aec564b301d07bb0bac7e3
Publikováno v:
International Journal Of Health Animal Science & Food Safety. 2018, Vol. 5 Issue 1, p40-50. 11p.
Publikováno v:
International Journal Of Health Animal Science & Food Safety. 2018, Vol. 5 Issue 1, p1-11. 11p.