نتایج جستجو برای: protein percent

تعداد نتایج: 1325211  

ژورنال: علوم آب و خاک 2003
زهرا فیضی, , علامه فانی, , جواد پوررضا, , نصرالله محبوبی صوفیانی, ,

The present experiment evaluated the effects of fat (Kilka fish oil) levels (0, 5, 10, 15 and 20%) in the diet (35% constant protein) on performance of rainbow trout. The experiment was performed in a completely randomized design, with 4 replicates, 200 grower fish with an average weight of 200±11 gr, each. They were randomly divided into 20 groups of 10 fish per group reared in separate pens. ...

Journal: :journal of crop nutrition science 0
anise jorfi department of agronomy, khuzestan science and research branch, islamic azad university, ahvaz, iran. mojtaba alavi fazel department of agronomy, khuzestan science and research branch, islamic azad university, ahvaz, iran. adel modhej department of agronomy, susangerd branch, islamic azad university, susangerd, iran.

this research set out to evaluate the effect of combined biological and chemical nitrogen fertilizers on some corn hybrids. to this end an experiment was conducted as split plot on the basis of randomized complete block design with four replications. main plots were included: use of chemical and biological fertilizers in four levels: 100% chemical fertilizer, 75% chemical fertilizer + 100% bio-...

Adel Modhej, Anise jorfi, Mojtaba Alavi Fazel

This research set out to evaluate the effect of combined biological and chemical nitrogen fertilizers on some corn hybrids. To this end an experiment was conducted as split plot on the basis of randomized complete block design with four replications. Main plots were included: use of chemical and biological fertilizers in four levels: 100% chemical fertilizer, 75% chemical fertilizer + 100% bio-...

Journal: :Journal of Research of the National Bureau of Standards, Section C: Engineering and Instrumentation 1966

Journal: :Pharma innovation 2022

The buffalo milk was used to prepare paneer incorporated with spinach powder which collected from the local market of Latur. chemical composition such had fat 6 percent, solid not 9 percent and protein 3.50 percent. Addition as per treatments. For optimization proper level in heated above 90­ ºC for 5 min then cooled 80 recommended amount weighed added treatments followed by continuous stirring...

Journal: :College & Research Libraries News 2020

Journal: :Croatian Medical Journal 2009

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