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Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation
(Instituto de Investigaciones Agropecuarias, INIA, 2009)
Baking of Sponge Cake: Experimental Characterization and Mathematical Modelling
(Springer, 2016-04)
Sponge cake is a sweet bakery product that begins as a fluid batter and, during baking, transforms into a porous solid, presenting an important volume expansion. The aim of this work was, first of all, to study experimentally ...
Feeding dry olive cake modifies subcutaneous fat composition in lambs, noting cake resistance to degradation and peroxidation. Alimentación con alperujo modifica la composición de grasa subcutánea en corderos, con una nota en la resistencia del alperujo a
(Instituto de Investigaciones Agropecuarias, INIA, 2009)
The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. ...
FEEDING DRY OLIVE CAKE MODIFIES SUBCUTANEOUS FAT COMPOSITION IN LAMBS, NOTING CAKE RESISTANCE TO DEGRADATION AND PEROXIDATION
(INST INVESTIGACIONES AGROPECUARIAS, 2009)
The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. ...
Reactive natural phosphate enriched with filter cake enhances soil P content and noni seedlings growth
(Taylor & Francis As, 2018-01-01)
One of the major challenges in crop production is increase efficiency of non-renewable P sources, or replace them with renewable sources. The objective of this study is to evaluate the effects of phosphorus (P) fertilization ...
A procedure for calculating pressure drop during the build-up of dust filter cakes
(Elsevier Science SaLausanneSuíça, 2003)
Desarrollo de una tienda virtual para la comercialización electrónica de productos de la microempresa familiar angel´s cake
(Universidad Católica de Pereira, 2020)