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Effects of Processing of Starter Diets on Performance, Nutrient Digestibility, Rumen Biochemical Parameters and Body Measurements of Brown Swiss Dairy Calves
Brown Swiss Calves Mash Processing Pellet Starter Diet Texture
2016/5/10
In order to investigate the effect of physical forms of starter diets on performance, weaning age, nutrient digestibility and rumen biochemical factors, 24 female of neonatal Brown Swiss calves (avera...
Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Microwave Cooking Pressure Cooking Hot Air Oven Cooking Meat Quality Low-fat Patties Buffalo Meat
2016/5/5
Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) ...
Effects of Processing Method on Performance and Nutrient Digestibility in Growing-finishing Pigs Fed Lupine Seeds
Lupine Processing Method Performance Digestibility Growing-finishing Pigs
2016/4/26
Three trials were conducted to study the effect of processing method on performance, apparent nutrient and amino acid digestibilities in growing-finishing pigs fed lupine seeds. Ground, expanded or fl...
Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-fat Ground Pork Patties
Low-fat Pork Patties Fat Replacer Sodium Alginate Low-cholesterol Quality of Patties Storage Stability
2016/4/25
Low-fat ground pork patties, LFGPP (<10% total fat) formulated with 0.1, 0.2 and 0.3 percent sodium alginate (SA) were processed and compositional, processing and sensory characteristics were compared...