Results 291 to 300 of about 380,752 (346)
Some of the next articles are maybe not open access.
Pediatrics, 2003
To the Editor .— Given the legacy of failure they inherited, Ginsburg and colleagues1 are to be congratulated for asking a group of urban adolescents what “factors they believe would make the most difference in influencing whether they would have a positive future.” Although I and the prevention research literature generally agree with their overall ...
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To the Editor .— Given the legacy of failure they inherited, Ginsburg and colleagues1 are to be congratulated for asking a group of urban adolescents what “factors they believe would make the most difference in influencing whether they would have a positive future.” Although I and the prevention research literature generally agree with their overall ...
openaire +1 more source
The Journal of the Science of Food and Agriculture, 2020
BACKGROUND Biodiversity-based agricultural systems can improve production efficiency and sustainability, with fewer negative environmental impacts and lower use of external inputs.
Meijuan Li +6 more
semanticscholar +1 more source
BACKGROUND Biodiversity-based agricultural systems can improve production efficiency and sustainability, with fewer negative environmental impacts and lower use of external inputs.
Meijuan Li +6 more
semanticscholar +1 more source
Technological investigation into duck meat and its products - a potential alternative to chicken
, 2019Duck production has the potential to play a major role in agricultural economy. Asian countries alone contribute 84.2% of total duck meat produced in the world.
S. Biswas +5 more
semanticscholar +1 more source
Food Chemistry, 2019
Since high-temperature cooking (>95 °C) deteriorates duck meat quality, a lower temperature (70 °C) with high-pressure (400 MPa) were investigated. Duck breast was subjected to salting/pickling treatment prior to heating-alone (70 °C) or HPP with heating
M. Khan +6 more
semanticscholar +1 more source
Since high-temperature cooking (>95 °C) deteriorates duck meat quality, a lower temperature (70 °C) with high-pressure (400 MPa) were investigated. Duck breast was subjected to salting/pickling treatment prior to heating-alone (70 °C) or HPP with heating
M. Khan +6 more
semanticscholar +1 more source
Duck Production and Management Strategies, 2022
A. Jalaludeen, R. Churchil
semanticscholar +1 more source
A. Jalaludeen, R. Churchil
semanticscholar +1 more source