نتایج جستجو برای: yellowness b
تعداد نتایج: 899670 فیلتر نتایج به سال:
Thrips tabaci Lindeman is a global pest and also represents serious threat to onion production in Poland. In 2 years (2015–2016) of field studies, 8 cultivars were evaluated characterize their susceptibility thrips determine if leaf colour associated with preference. The actual count the proportional abundance adult collected from leaves during plant colonization by insects both used express pr...
Chicken nuggets are a popular product among the public, but because of relatively high price, not all people can consume them. The development innovation in processed nugget products is increasingly diverse, such as using chicken liver added skim milk powder to improve nutritional quality, physical and consumer preferences. purpose this research was determine effect addition on broiler terms mo...
Unexpected rainfall in harvest season has a detrimental effect on cotton lint color grade and germination rate to extent that economic losses occur for farmers, seed producers manufacturers. This study was conducted elucidate the effects of different amounts evaluate response cultivars 2014 2015. Bolls were exposed 0 (control), 20, 35, 65, 95 125 mm precipitation. The determined GSN-24, Claudia...
Heat and mass transfer phenomena that take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of garlic has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (∆E) were ...
This study examined the effects of the supplementation of China rose powder of Hibiscus rosasiensis towards blue gourami with different stocking densities.China rose (1.5%) was used on two different stocking densities (20 and 30 fishes per aquarium). The group that contain a total of 20 (individual/aquarium) and 30 (individual/aquarium) densities of fishes, are referred as CH1 and CH2 respectiv...
The aim of the study was to compare the effects of two different salting procedures on salt uptake, protein and moisture content, water activity (aw) weight yield, colour and quality of herring fillets. One group of herring fillets was brined with 20% brine solution for one day before dry salting while another group was dry salted only. After 27 days of salting, the fillets were desalted. Sampl...
abstract: mustard is a natural multi-functional additive with strong hot flavor. in this research, powdered yellow mustard (sinapis alba) was heated by 21 different thermal processes, statistically designed by response surface methodology to evaluate the effects of combinations of heating media (hot air, hot water and steam) and heating time (0-20 min) on residual myrosinase activity, the minim...
Yellow fat in beef carcasses incurs price penalties in many domestic and export markets. Sources of variation in subcutaneous fat colour of beef carcasses was investigated by objective measurements on 622 carcasses of various classes of cattle. Fat colour was subjectively assessed using a six point photographic colour chart . The majority of carcasses sampled (80.6%) had creamy-white to cream f...
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