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Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose
(CHIRIOTTI EDITORI, 2008)
The aim of this study was to evaluate the effect of edible coatings based on methylcellulose (MC) and cassava starch (CS) to reduce oil uptake and improve water retention of chicken nuggets during deep fat frying. Edible ...
Overproduction and properties of lipase by a wild strain of Burkholderia lata LBBIO-BL02 using chicken fat
(2015-06-26)
In this work, we report the overproduction of lipases by a new wild strain of Burkholderia lata (LBBIO-BL02) in submerged fermentation to seek an economically attractive bioprocess. The best fermentation medium composition ...
Liquid-liquid equilibrium data for the pseudo-ternary biodiesel of chicken fat + methanol + glycerol
(ASSOCIAÇÃO BRASILEIRA DE PETRÓLEO E GÁS - ABPG, 2018-07-11)
Quantitative trait loci associated with fatness in a broiler-layer cross
(Wiley-Blackwell Publishing, Inc, 2009-10-01)
P>An F(2) population established by crossing a broiler male line and a layer line was used to map quantitative trait loci (QTL) affecting abdominal fat weight, abdominal fat percentage and serum cholesterol and triglyceride ...
Quantitative trait loci associated with fatness in a broiler-layer cross
(Wiley-Blackwell Publishing, Inc, 2009-10-01)
P>An F(2) population established by crossing a broiler male line and a layer line was used to map quantitative trait loci (QTL) affecting abdominal fat weight, abdominal fat percentage and serum cholesterol and triglyceride ...
Quantitative trait loci associated with chemical composition of the chicken carcass
(Wiley-Blackwell, 2012-10-01)
Major objectives of the poultry industry are to increase meat production and to reduce carcass fatness, mainly abdominal fat. Information on growth performance and carcass composition are important for the selection of ...
Quantitative trait loci associated with chemical composition of the chicken carcass
(Wiley-Blackwell, 2012-10-01)
Major objectives of the poultry industry are to increase meat production and to reduce carcass fatness, mainly abdominal fat. Information on growth performance and carcass composition are important for the selection of ...
Structured lipids from chicken fat, its stearin, and medium chain triacylglycerol, blends. II - Softening and melting points
(Soc Brasileira QuimicaSao PauloBrasil, 2008)