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Studies on carbon-13 turnover in eggs and blood of commercial layers
(2006-10-01)
This paper aimed at evaluating the influence of diets containing different isotopic values of carbon-13 turnover on the half-life of egg (yolk + albumen), yolk and albumen individually, and blood of poultry using δ‰ 13C ...
Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol
(Inst Food Technologists, 2014)
Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol
(Inst Food TechnologistsChicagoEUA, 1998)
Comparison of in vitro and in vivo fertilizing potential of bovine semen frozen in egg yolk or new lecithin based extenders
(Elsevier B.V., 2012-11-01)
One of the main factors known to influence quality and fertility of bovine cryopreserved semen is the extender used. In this matter, a great worldwide interest has been directed to the development of chemically defined ...
Comparison of in vitro and in vivo fertilizing potential of bovine semen frozen in egg yolk or new lecithin based extenders
(Elsevier B.V., 2012-11-01)
One of the main factors known to influence quality and fertility of bovine cryopreserved semen is the extender used. In this matter, a great worldwide interest has been directed to the development of chemically defined ...
Physical and chemical characteristics of fertile and infertile eggs of wild Caiman latirostris
(Elsevier Science, 2018-12-01)
In oviparous species, physico-chemical characteristics of eggs are an indicator of maternal physiological traits and environmental conditions of the site where the females develop. In this study, we aim to (a) determine ...
Efeito dos níveis de cantaxantina na dieta sobre o desempenho e qualidade dos ovos de poedeiras comerciais
(2002-12-01)
The objective of this study was to evaluate the effects of cantaxantina levels on performance and egg yolk color. Three hundred and eighty four Hisex laying 65-week old hens were randomized allocated in a block design with ...
FORCED CONVECTION TO LAMINAR FLOW OF LIQUID EGG YOLK IN CIRCULAR AND ANNULAR DUCTS
(BRAZILIAN SOC CHEMICAL ENG, 2009)
The steady-state heat transfer in laminar flow of liquid egg yolk - an important pseudoplastic fluid food - in circular and concentric annular ducts was experimentally investigated. The average convection heat transfer ...
Forced convection to laminar flow of liquid egg yolk in circular and annular ducts
(Brazilian Society of Chemical Engineering, 2009)
The steady-state heat transfer in laminar flow of liquid egg yolk - an important pseudoplastic fluid food - in circular and concentric annular ducts was experimentally investigated. The average convection heat transfer ...