Effect of Cooking Methods and Fat Levels on the Physico-Chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties (Report) المزيد من الكتب المشابهة

Effect of Whey Powder, Skim Milk Powder and Their Combination on Yield and Textural Properties of Meat Patties (Report)

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Comparisons of Handling Practices of Culled Sheep Meat for Production of Mutton Curry (Report)

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Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer Arietinum L.) Hull Flour (Report)

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Inclusion of Dried Bakery Product in High Fat Broiler Diets: Effect on Pellet Quality, Performance, Nutrient Digestibility and Organ Weights (Report)

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Utilization of Ensiled Metabolizable Mixture of Cassava Peel and Caged Layers' Manure As Energy Source in Broiler Diets (Report)

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Enhancement of the Nutritive Value of Bagasse Using Chicken Manure (Report)

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Effect of Cassava Starch Substitution on the Functional and Sensory Properties of Trifoliate Yam (Dioscorea Dumetorum) Flours (Report)

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Improving food composition data by standardizing calculation methods

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Influence of Dietary Beef Tallow and Calcium Supplementation on Ca and P Absorption Rate and Performance of Broiler Chickens (Report)

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Handbook of Food and Beverage Stability

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Effect of Feeding Pistachio Byproduct on Performance and Blood Metabolites in Holstein Dairy Cows (Report)

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Culinary Creation

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Integrated Processing Technologies for Food and Agricultural By-Products

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Sorghum Biochemistry

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