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Evaluation of semen quality in cocks
1997
Keskin, O. | Tekin, N. | Yurdaydin, N. | Selcuk, M. | Kaya, M. (Ankara Univ., Faculty of Veterinary Medicine, Ankara (Turkey))
The aim of this research was to prove principal spermatological characteristics by invitro data in Ross breeder cocks and expose factors effected semen quality. In this experiment 5 Ross breeder cocks were treated. During the research, semen was collected from cocks by manual message method twice a week. The spermatological characteristics of ejaculates from cocks are as follows: (1) Ejaculate volume averaged 0.3 0.0 ml (2) sperm motility 72.1 5.9 %, (3) sperm concentration 3.0 1.9 x 10**deg/ml, (4) percentage of abnormal sperm 4.8 0.7 % and (5) pH 7.5 01. Fresh semen was performed the thermorezistens test. During the incubation at 40 deg C, it was observed that sperm motility ceased at 240 minutes
显示更多 [+] 显示较少 [-][Evaluation of silage quality of green forage]
1997
Kaiser, E. | Polip, I. | Krause, R.
Manual of laboratory procedures for quality evaluation of sorghum and pearl millet | Quality evaluation of sorghum and pearl millet
1997
Gomez, Manel I.
[Evaluation of raw fodder (basic ration) quality]
1997
Anon.
QUALITY EVALUATION OF YOGHURT FROM PEANUT MILK
1997
Masamayor, E.M. | Lauzon, R.D.
Peanut milk is white with a "nutty" odor. Other physico-chemical properties include a pH of 6.53, viscosity of 10 cps, 7% TSS, 1.57% TTA, 5.52% protein, 16.42% fat and 72.4% moisture.Substituting commercial milk with peanut milk does not significantly alter the sensory qualities of yoghurt. Sensory qualities of peanut yoghurt can be improved with the incorporation of mango flavor. Flavored peanut yoghurt contains 4.42% protein, 10.6% fat and 81.19% moisture. It has a pH of 4.12, viscosity of 200 cps, 18% TSS and 12.21% TTA. Out of 74 consumers, 41.89% liked the developed product from peanut milk.
显示更多 [+] 显示较少 [-]Quality evaluation of yogurt from peanut milk
1997
Masamayor, E.M. | Lauzon, R.D. (Visayas State Coll. of Agriculture, Baybay, Leyte 6521-A (Philippines). Dept. of Agricultural Chemistry and Food Science)
Peanut milk is white with a "nutty" odor. Other physico-chemical properties include a pH of 6.53, viscosity of 10 cps, 7 percent TSS, 1.57 percent TTA, 5.52 percent protein, 16.42 percent fat and 72.4 percent moisture. Substituting commercial milk with peanut milk does not significantly alter the sensory qualities of yoghurt. Sensory qualities of peanut yoghurt can be improved with the incorporation of mango flavor. Flavored peanut yoghurt contains 4.42 percent protein, 10.6 percent fat and 81.19 percent moisture. It has a pH of 4.12, viscosity of 200 cps, 18 percent TSS, and 12.21 percent TTA. Out of 74 consumers, 41.89 percent liked the developed product from peanut milk
显示更多 [+] 显示较少 [-]Quality and safety evaluation of table eggs
1997
Kan, C.A. | Mulder, R.W.A.W.
Quality evaluation of different types of Indian honey
1997
Singh, N. | Bath, P.K.
Chemical composition, flow behaviour indices and overall acceptability of the most popular types of honey produced in India were investigated. Trifolium honey showed the highest specific gravity, diastatic number, total acidity, free fatty acids content, consistency coefficient and overall acceptability. However, Eucalyptus lanceolatus honey showed the highest value for lactone and conductivity. Linear regression models for the formation of HMF as a function of time at different temperatures showed that Trifolium honey had fastest rate of HMF formation followed by Eucalyptus lanceolatus and Brassica juncea honey.
显示更多 [+] 显示较少 [-]Objective evaluation of aroma quality of citrus fruits
1997
Tamura, H. (Kagawa Univ., Miki (Japan). Faculty of Agriculture)
Quality evaluation of different types of Indian honey
1997
Singh, N. | Bath, P.K. (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143005 (India))
