Zobrazeno 1 - 8
of 8
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d5aa39ac4e84fc90f2989b016a167d8
https://doi.org/10.22161/ijeab.66.42
https://doi.org/10.22161/ijeab.66.42
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 7:3623-3631
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cfe8a038a704cb47194e80940cccacd
https://doi.org/10.20546/ijcmas.2018.703.418
https://doi.org/10.20546/ijcmas.2018.703.418
Autor:
Engy F. Zaki
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 7:1356-1363
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71964871065d8b4d0d54eaf1309180a9
https://doi.org/10.20546/ijcmas.2018.703.162
https://doi.org/10.20546/ijcmas.2018.703.162
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4de5cd256adbc709fdb6fe5c211301da
https://doi.org/10.22161/ijeab/3.2.24
https://doi.org/10.22161/ijeab/3.2.24
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26757399fe45f14ceb4ec149305759ff
https://doi.org/10.22161/ijeab/2.5.27
https://doi.org/10.22161/ijeab/2.5.27
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