Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Nutritive composition"'
Publikováno v:
Frontiers in Plant Science, Vol 14 (2024)
In terms of providing additional feeds and improving the soil fertility, planting forage crops during the fallow seasons is an effective strategy to promote resource utilization. The objective of this research was to compare the effects of planting d
Externí odkaz:
https://doaj.org/article/b0f129dff15944cdad510634f03e44a9
Autor:
Ramita Supasil, Uthaiwan Suttisansanee, Chalat Santivarangkna, Nattapol Tangsuphoom, Chanakan Khemthong, Chaowanee Chupeerach, Nattira On-nom
Publikováno v:
Foods, Vol 11, Iss 14, p 2071 (2022)
Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic
Externí odkaz:
https://doaj.org/article/6c1f8402aec044a7bec38dbf2d493577
Preliminary Study of Slaughter Value and Meat Characteristics of 18 Months Ostrich Reared in Hungary
Publikováno v:
Agriculture, Vol 11, Iss 9, p 885 (2021)
The study aimed to evaluate the slaughter value and meat characteristics of ten ostrich females reared and slaughtered at the age of 18 months in Hungary. The ratio of selected body parts, the main organs and the lean meat parts were examined. The nu
Externí odkaz:
https://doaj.org/article/fa66c724e69048c28b33b6c16ade648c
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 2, Pp 84-91 (2016)
Leafy vegetables are highly perishable and often subjected to post-harvest wastes. Among the various methods of preservation, the effect of shadow drying on the nutritive value and antioxidant properties of five (5) leafy vegetables species widely co
Externí odkaz:
https://doaj.org/article/33dabaea54534902a9334a668b573dd1
Autor:
Néstor Antonio Heredia Zárate, Marcela Machado de Resende, Maria do Carmo Vieira, Elissandra Pacito Torales, Fabiane Cargnin Faccin, Natália Andressa Salles
Publikováno v:
Semina: Ciências Agrárias, Vol 34, Iss 6Supl1, Pp 3321-3332 (2013)
Yield of Taro is very variable by the unknowing of its genotype characteristics and by differences of planting practices, mainly about the use of organic residues as covering or incorporated to the soil. The aim of this work was to analyze the produc
Externí odkaz:
https://doaj.org/article/e431911c62f8448aaa7bf1d2d5ea8ab8
Autor:
Pastor, Iva
Mliječni proizvodi obogaćeni bjelančevinama su u sve većem broju dostupni na tržištu. S ciljem utvrđivanja raznolikosti nutritivnog sastava te učestalosti isticanja prehrambenih i zdravstvenih tvrdnji na mliječnim proizvodima obogaćenim bje
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4016::c939f1a141618f807e4449ae3271bcec
https://urn.nsk.hr/urn:nbn:hr:184:955485
https://urn.nsk.hr/urn:nbn:hr:184:955485
Akademický článek
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Publikováno v:
Annals : Food Science and Technology, Vol 11, Iss 1, Pp 6-12 (2010)
To estimate an influence of different growing technologies (organical and conventional), separate cultivars of wheat (Širvinta-1 and Zentos) and germinating time upon wheat grain nutritive composition (dry matter, ash, protein, fat and fibre), activ
Externí odkaz:
https://doaj.org/article/a881920675b744709b4c0c75f9f1b463
Preliminary Study of Slaughter Value and Meat Characteristics of 18 Months Ostrich Reared in Hungary
Publikováno v:
Agriculture, Vol 11, Iss 885, p 885 (2021)
Agriculture
Volume 11
Issue 9
Agriculture
Volume 11
Issue 9
The study aimed to evaluate the slaughter value and meat characteristics of ten ostrich females reared and slaughtered at the age of 18 months in Hungary. The ratio of selected body parts, the main organs and the lean meat parts were examined. The nu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5acdc28b21bddd0d44072be2dfa13cf3
https://www.mdpi.com/2077-0472/11/9/885
https://www.mdpi.com/2077-0472/11/9/885
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.