Results 141 to 150 of about 721 (169)
Low Carbon Development Strategy (LCDS)for the Nicaraguan Livestock Sector [PDF]
, 2018 Andrade, Hernán J. +4 more
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Next-generation fertilizers: the impact of bionanofertilizers on sustainable agriculture. [PDF]
Microb Cell FactArora PK +8 more
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Microbial Contamination of Food: Probiotics and Postbiotics as Potential Biopreservatives. [PDF]
FoodsZavišić G +4 more
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Assessment of the quality of feeds harvested using a bioconservant
Molochnoe i miasnoe skotovodstvo, 2023Изучение влияния биоконсерванта на качество силоса из трудносилосуемых трав проводилось в условиях животноводческого хозяйства Вологодской области. Оценка качества кормов была произведена на основании лабораторных данных, полученных с помощью метода ближней инфракрасной спектроскопии в лаборатории глубокого анализа кормов.
openaire +1 more source
TECHNOLOGICAL PROPERTIES OF MILK FAT IN FEEDING FOR COWS OF HAY WITH BIOCONSERVANT
Bulletin Samara State Agricultural Academy, 2022The purpose of the research is to improve the quality and nutritional value of alfalfa haylage due to the use of the «GreenGrass 3x3» bioconservative during harvesting. The research was carried out on the dairy complex of LLC «Radna» of the Samara region.
Nikolai A. Mironov +2 more
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Microbial Ecology, 2010
The deterioration of the stone built and sculptural heritage has prompted the search and development of novel consolidation/protection treatments that can overcome the limitations of traditional ones. Attention has been drawn to bioconservation, particularly bacterial carbonatogenesis (i.e. bacterially induced calcium carbonate precipitation), as a new
Fadwa, Jroundi +4 more
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The deterioration of the stone built and sculptural heritage has prompted the search and development of novel consolidation/protection treatments that can overcome the limitations of traditional ones. Attention has been drawn to bioconservation, particularly bacterial carbonatogenesis (i.e. bacterially induced calcium carbonate precipitation), as a new
Fadwa, Jroundi +4 more
openaire +2 more sources
Bioconservation of hard rent cheese using bacteriophages
Human and nation's healthSeveral technological approaches are used to increase the safety of perishable food products during their production and realization. In particular, it is the use of temperature, high pressure, ultraviolet radiation and added preservatives. One of the generally recognized and common disadvantages of all these methods is that they have an influence on ...
Mykola Kukhtyn +4 more
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Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1995
This work presents results of the observations of cabbage and carrot juice fermentation after inoculation with pure cultures of lactic acid bacteria. From the point of view of nitrates, utilisation, the most suitable microorganisms found from those studied were Lactobacillus plantarum 92H, Lb. plantarum 90H and Lb. delbrueckii 37H.
E, Hybenová +3 more
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This work presents results of the observations of cabbage and carrot juice fermentation after inoculation with pure cultures of lactic acid bacteria. From the point of view of nitrates, utilisation, the most suitable microorganisms found from those studied were Lactobacillus plantarum 92H, Lb. plantarum 90H and Lb. delbrueckii 37H.
E, Hybenová +3 more
openaire +2 more sources
Bulletin Samara State Agricultural Academy, 2023
The aim of the research is to improve the productive qualities of imported cattle of Holstein and Ayrshire breeds by introducing alfalfa haylage with the bioconservant «GreenGrass 3x3» into the diet. The research material is alfalfa haylage prepared using the «GreenGrass 3×3» bioconservant. Due to the fact that animals have different degrees of fatness
Nikolay A. Mironov, Sergey V. Karamaev
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The aim of the research is to improve the productive qualities of imported cattle of Holstein and Ayrshire breeds by introducing alfalfa haylage with the bioconservant «GreenGrass 3x3» into the diet. The research material is alfalfa haylage prepared using the «GreenGrass 3×3» bioconservant. Due to the fact that animals have different degrees of fatness
Nikolay A. Mironov, Sergey V. Karamaev
openaire +1 more source
Journal of the Science of Food and Agriculture, 2020
AbstractBACKGROUNDThe poultry industry is one of the fastest growing sectors, and it generates considerable quantities of chicken gizzards (CG) every day. However, due to their hard texture and high microbial load, and due to cultural beliefs, they are not preferred by consumers.
Ali Muhammed Moula Ali +3 more
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AbstractBACKGROUNDThe poultry industry is one of the fastest growing sectors, and it generates considerable quantities of chicken gizzards (CG) every day. However, due to their hard texture and high microbial load, and due to cultural beliefs, they are not preferred by consumers.
Ali Muhammed Moula Ali +3 more
openaire +3 more sources