Characteristics and nutritional value of selected caviar products
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چکیده
منابع مشابه
Comparison of the growth, survival and nutritional value of Artemia using various agricultural by-products and unicellular algae Dunaliella salina
Because of limitations of production of unicellular green algae (especially in large volumes), this study aimed to culture Artemia using three sources of cheap agricultural by-products that were coupled with small amounts of unicellular algae Dunaliella salina. The results of growth and survival, biomass production, Individual wet weight, wet and ash percent, FCR and SGR and nutritional value o...
متن کاملComparison of the growth, survival and nutritional value of Artemia using various agricultural by-products and unicellular algae Dunaliella salina
Because of limitations of production of unicellular green algae (especially in large volumes), this study aimed to culture Artemia using three sources of cheap agricultural by-products that were coupled with small amounts of unicellular algae Dunaliella salina. The results of growth and survival, biomass production, Individual wet weight, wet and ash percent, FCR and SGR and nutritional value o...
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Protein energy malnutrition is the major concern of nutrition. Malnutrition is an underlying cause of death of 2.6 million children each year – one-third of the global total of children’s deaths. Partially defatted peanut flour, is a protein-rich, inexpensive and underutilized product that offers the same health and dietary benefits of peanut with less fat and can be utilized for making value a...
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T his research is an attempt to determine the agronomic plan, shadow price and final value with an emphasis on optimization of water use in five main agricultural regions of Kerman province (Kerman, Baft, Bardsir, Bam, and Jiroft) and five crops (wheat, barley, potato, onion, and tomato). Analysis was based on three scenarios: (i) current planting conditions, (ii) profit maximization...
متن کاملThe nutritional value of some processed meat products in Malaysia.
Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1970 to 35.71 kg in 1990. This increase in meat consumption is mainly due to the rapid development and wide acceptance of value added meat and poultry products amongst Malaysian consumers. Meat products such as burgers, sausages, hotdogs and nuggets are widely accepted and consumed by all ethnic grou...
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ژورنال
عنوان ژورنال: Medycyna Weterynaryjna
سال: 2020
ISSN: 0025-8628
DOI: 10.21521/mw.6486