خيارات البحث
النتائج 1 - 3 من 3
Quality improvement of processed food using superheated steam and hot water spray
2010
Sotome, I, National Food Research Inst., Tsukuba, Ibaraki (Japan) | Isobe, S.
Studies on the processed food of chicken meat and other proteins, 3: Storage of sausage by heating with super boiling water
1982
Takahashi, I. | Sasaki, T. (Tokushima-ken. Food Research Inst. (Japan))
Effects of different dietary lipid levels in extruded food on the growth of 1+-old carp (Cyprinus carpio) cultured in cooling water
1998
Filipiak, J. | Przybyl, A. | Sadowski, J. | Plust, M. | Trzebiatowski, R.
Carp of the initial individual weight about 1 kg were fed in cages with four kinds of extruded feeds differing in the lipid content (7.5-19.5 percentage). The main source of lipids was a poultry fat. The most favourable results of rearing were achieved while feed containing 15.3 percentage of lipids was used in carp feeding
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