Results 51 to 60 of about 130,078 (90)
Nickel Metal Hydride Batteries 2017 [PDF]
, 2018 This book contains twenty papers focusing on research investigations in the field of nickel/metal hydride (Ni/MH) batteries in 2017. These papers summarize the joint efforts in Ni/MH battery research from BASF, Wayne State University, Michigan State ...
Kwo Young (Ed.)
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Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat
Journal of Food Quality and Hazards Control, 2020 Background: Clove and lemon basil are widely used in Indonesian culinary and known for their antimicrobial properties. This study was designed to identify the chemical constituents of single clove and lemon basil Essential Oils (EOs) as well as determine
D. Hartanti +2 more
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TOXOPLASMOSIS: FOOD SAFETY AND RISK COMMUNICATION
Italian Journal of Food Safety, 2010 Toxoplasmosis, parasitic pathology supported by Toxoplasma gondii, is a typical example of multi-issue and inter-disciplinary on which, with equal intensity, converge the interests of various branches of human and veterinary medicine. The aim of research
G. V. Celano +7 more
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Summary Report: Regional Assessment of the Ground-water Resources in Eastern Kankakee and Northern Iroquois Counties [PDF]
, 1989 is peer reviewedSubmitted by Kaleigh Niccum (kniccum@illinois.edu) on 2015-04-09T19:34:49Z No. of bitstreams: 1 ISWSCR-456.pdf: 152231 bytes, checksum: a235c2653cfe71fa77b7a6d1baabd6e4 (MD5)Made available in DSpace on 2015-04-09T19:34:49Z (GMT). No.
Barry, Robery C. +2 more
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Italian Journal of Food Safety, 2013 Lifting of the ban on the use of processed animal proteins (PAPs) from non-ruminants in non-ruminant feed is in the wind, avoiding intraspecies recycling.
Maria Cesarina Abete +5 more
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Resolving the X-Ray Obscuration in a Low-flux Observation of the Quasar PDS 456 [PDF]
, 2018 Simultaneous XMM-Newton , NuSTAR , and HST observations, performed in 2017 March, of the nearby ( z = 0.184) luminous quasar PDS 456 are presented. PDS 456 had a low X-ray flux compared to past observations, where the first of the two new XMM-Newton ...
core +1 more source
, 1992 Iwao Seiichi, Iyanaga Teizō, Ishii Susumu, Yoshida Shōichirō, Fujimura Jun'ichirō, Fujimura Michio, Yoshikawa Itsuji, Akiyama Terukazu, Iyanaga Shōkichi, Matsubara Hideichi. 456. Shisekibo. In: Dictionnaire historique du Japon, volume 18, 1992. Lettre S (
Iwao, Seiichi +9 more
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The evaluation of probiotic Kashk properties in hot filling condition containing microencapsulated Lactobacillus rhamnosus [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2019 Kashk is one of the most popular fermented products in Iran which is produced and packaged in the hot filling mode. Due to the sensitivity of probiotic bacteria to heat, so far, there is no attempt to produce probiotic Kashk.
S. sekhavatizadeh +4 more
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Influence of combined emulsifier on physical characteristics of fat filling
Croatian Journal of Food Science and Technology, 2017 The influence of mixture of two separate emulsifiers and a new generation of emulsifier 2 in 1, which nowadays has a tendency to replace these two, on the rheological and textural properties and sensory quality of fat filling was investigated ...
Jovana Petrović +6 more
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The Quality of Quail Meat Block on Difference Material and Level Binding
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The objective of this research was to find out the difference quality of quail meat block using STPP, sodium alginate and carrageenan of texture and chemical properties.
Agus Susilo +2 more
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