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Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters
Sea Buckthorn Seed Acacia catechu Grape Seed Green Tea Fenugreek Seed Lipid Oxidation
2016/5/18
Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek ...
The Effects of High Pressure and Various Binders on the Physico-chemical Properties of Restructured Pork Meat
High Pressure Restructured Non-meat Protein Binding Physico-chemical
2016/4/22
This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were ca...
Regression Studies of Dry Weight of Planktonic Biomass on Physico-chemical Parameters of Ponds with Special Reference to Fertilization
Dry Weight Regression Relationship Physico-Chemical
2016/4/12
The regression equations of dry weight of planktonic biomass upon physico-chemical characteristics of fifteen ponds in three replicates under the influence of artificial feed, broiler manure, buffalo ...