نتایج جستجو برای: using external fat

تعداد نتایج: 3616733  

Journal: :Journal of vascular and interventional radiology : JVIR 2003
Lawrence V Hofmann Robert P Liddell Aravind Arepally Brian Montague Xiaoming Yang David A Bluemke

PURPOSE To determine, in vivo, the potential for transvenous magnetic resonance (MR) imaging of the arterial wall and to assess appropriate MR pulse sequences for this method. MATERIALS AND METHODS MR imaging was performed on 19 vessels (right renal artery, N = 9; left renal artery N = 2; external iliac artery, N = 4; abdominal aorta, N = 4) in nine swine. The animals were either low-density ...

Journal: :JDS communications 2023

In 2021, the National Academies of Sciences, Engineering, and Medicine (NASEM) issued an equation to predict milk fat yield using dairy cow characteristics diet composition as input variables. This model was evaluated externally a data set composed 541 feed production records obtained from 23 eastern Canadian herds. The use developed requires prediction dry matter intake. Cow intake used in ass...

Journal: :Menoufia Journal of Food and Dairy Sciences 2020

Journal: :علوم تغذیه و صنایع غذایی ایران 0
مهرناز امینی فر m aminifar زهرا امام جمعه z emam-djome سبا بلقیسی s belgheisi

background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...

حافظیان, سیدحسن, رحیمی مبانجی, قدرت, صفدربان, مظاهر, فرهادی, ایوب,

     Meat quality and carcass composition are the most important economic traits in sheep. Body fat and fat-tail are key factors affecting carcass quality and meat production in each breed, and mutations in sequences of the genes that control these traits can affect the animal performance and therefore the breeding value. The aim of this study was to investigate the polymorphism in some regions...

2004

Pork quality is the set of characteristics that make meat desirable. Those characteristics might be determined by: aesthetics (taste, smell, texture, and color); nutrition (vitamins, proteins, minerals, energy, type and proportion of fat); safety (absence of pathogens or toxins); intangible qualities (organic, or meat produced under high standards of animal welfare); and qualities such as conve...

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