Researches

Displaying 9741 - 9750 of 10085
# Title Department Research Year
9741 Studies on tenderization and quality improvement of camel meat. 1- Sensory evaluation of steaks injected by fat mixtures Department of Food Science and Technology 1968
9742 A simplified method for the determination of sterilization value in canned beef Department of Food Science and Technology 1967
9743 A simplified rapid method for the determination of fat in Foods Department of Food Science and Technology 1967
9744 Chemical changes accompanying bacterial lipolytic activity in Butter fat Department of Dairy Science 1967
9745 Connective tissue as an index of meat quality and palatability characteristics of various locally consumed meats Department of Food Science and Technology 1967
9746 Factors affecting milk lipases activity Department of Dairy Science 1967
9747 Lipolytic activity in derby cheese ripening Department of Dairy Science 1967
9748 Relationship of arthropod predators to crop damage inflicted by the sugarcane borer in Louisiana sugarcane fields Department of Plant Protection 1967
9749 The influence of heating (40 – 100 °C) on the gross chemical composition of camel meat Department of Food Science and Technology 1967
9750 Toxicity of different fungicides against Urocystis cepulae (Frost) Liro. Bull. Sci. & Tech Department of Plant Pathology 1966