1Animal Sciences Department, NDSU 2Carrington Research Extension Center, NDSU 3Hettinger Research Extension Center, NDSU 4Department of Animal Science, South Dakota State University The objective of this study was to evaluate the effect of feeding different levels of forage during the finishing phase of beef production. Three different finishing diets of 20, 30 and 40 percent forage were fed to...

effect of calcium chloride on tomato quality and shelf life of petoearly ch, koral and rio grand tomato cultivars were studied at the agricultural and natural resources research center of west azerbaijan, iran over 2002-2003. a calcium chloride solution in 0,0.5% and 1% concentrations was sprayed on the tomatoes three times. the fruit was harvested at the mature green stage and stored in cold s...

in this research, production possibility and shelf life of frying margarine had analyzed. in order, the test was done in factorial form and totally random method. tested factors were different kinds of margarine (counteractive effect between type of oil in oil phase (canola) and different moisture (16-8-4%) as the first factor and time of keeping margarine as the second factor. in this margarin...

all of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. hence in this study, some of the quality factores changes of rutilus frissi kutum fillets storaged in vacuum and air packages were examined during 18 days in ice alike total volatile base-nitr...