نتایج جستجو برای: yolk colour

تعداد نتایج: 41947  

In this research we described the effective Hamiltonian theory and applied this theory to the calculation of current-current (Q1,2) and QCD penguin (Q3,…,6) c quark decay rates. We calculated the decay rates of semileptonic and hadronic of charm quark in the effective Hamiltonian theory. We investigated the decay rates of D meson decays according to Spectator Quark Model (SQM) for the calculati...

2012
M. Englmaierová G. Dlouhá M. Marounek M. Skřivan

A 2 × 2 factorial design experiment examined the effect of dietary non-phytate phosphorus (NPP) (1.3 and 4.0 g/kg) and 3-phytase (F) (0 and 150 FTU/kg) on the performance indicators of hens, physical parameters of eggs, phosphorus (P) content of the eggshells, and the pH of the digestive tract of laying hens. Two hundred and forty hens (ISA Brown) were housed in enriched cages and fed a wheat-m...

Journal: :Behavioral Ecology and Sociobiology 2021

Maternal allocation of androgens to the egg yolk allows mothers adaptively manipulate offspring phenotype. Increases androgen levels have often been shown induce sex-specific effects. Some previous studies suggest that females specifically may suffer a fitness reduction after early exposure high levels. In this study, we explored whether female birds developed exposed concentrations would reduc...

ژورنال: علوم آب و خاک 2001
ملک, سعید , کرامت, جواد ,

Molasses are produced in large amounts by sugar cane and sugar beet factories every year. However, they are considered as the waste product of the crystallization plants. Thus, although they contain significant amounts of materials with deep black colour which can be separated as food colour, molasses are very cheap and feasible to be used for this purpose. Aliquots of diluted molasses, after a...

Journal: :Progress in Agricultural Engineering Sciences 2021

Abstract Freezing can enhance the storage time of liquid egg products, but yolk undergoes an irreversible textural and structural change when it is cooled to –6 °C. In this study, effects different salt concentrations on physical properties frozen-thawed were investigated. The pasteurised (LEY) was treated with 4, 5, 6% NaCl before freezing stored at –18 °C for 4 weeks. colour, pH, rheological ...

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