نتایج جستجو برای: cultured

تعداد نتایج: 144342  

The proximate composition, amino acid and fatty acid composition in the muscle of wild, inshore and offshore cage-cultured large yellow croaker (Pseudosciaena crocea) were determined to identify nutritional differences. Wild fish groups showed highest content of moisture and crude protein, but lowest lipid content. Offshore cage-cultured fish showed significantly higher content of moisture and ...

Journal: :cell journal 0

introduction: this study was designed to investigate the characters of the human endometrial epithelial cells when cultured on either plastic or ecm (extracellular matrix) gel surface and to study ultrastructural features of cultured cells in comparison to endometrial tissue. material and methods: human endometrial tissue was obtained from patients who had undergone hysterectomy for uterine myo...

ژورنال: علمی شیلات ایران 2011
حسین زاده صحافی, همایون, علیزاده, مرتضی, مسائلی, شهره, نگارستان, حسین,

In this research, controlled changes of rainbow trout muscular composition cultured in brackish water (14.1ppt) and freshwater (4.3ppt) was compared. Some 180 juvenile rainbow trout with a weight of 47.2±0.1g each were released in 6 polyethylene tanks with a capacity of 1.5m³. During the experiment, water temperature was kept constant. Feeding fish was conducted using common Faradaneh food and ...

Journal: :cell journal 0
zahra shams mofarahe mojdeh salehnia marefat ghaffari novin nassim ghorbanmehr mohammad gholami fesharaki

objective: this study was designed to evaluate the effects of vitrification and in vitro culture of human ovarian tissue on the expression of oocytic and follicular cell-related genes. materials and methods: in this comparative study, ovarian tissue samples were obtained from eight transsexual women. samples were cut into small fragments and were then assigned to vitrified and non-vitrified gro...

Journal: :Journal of Dairy Science 1967

Journal: :Journal of Lipid Research 1977

Journal: :Journal of Biological Chemistry 1974

Journal: :Annual Review of Food Science and Technology 2019

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