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1271
Functional Properties of Cholesterol-removed Compound Whipping Cream by Palm Oil
Functional Properties of Cholesterol-removed Compound Whipping Cream by Palm Oil
S. Y. Shim | S. Y. Shim | 2004
프린트
1272
Meat Production Characteristics of Black Bengal Goat
Meat Production Characteristics of Black Bengal Goat
S. A. Chowdhury | S. A. Chowdhury | 2004
프린트
1273
Effects of Different Oils on the Production Performances and Polyunsaturated Fatty Acids and Cholesterol Level of Yolk in Hens
Effects of Different Oils on the Production Performances and Polyunsaturated Fatty Acids and Cholesterol Level of Yolk in Hens
Ouyang Kehui | Ouyang Kehui | 2004
프린트
1274
Effects of Adding Glucose, Sorbic Acid and Pre-fermented Juices on the Fermentation Quality of Guineagrass (Panicum Maximum Jacq) Silages
Effects of Adding Glucose, Sorbic Acid and Pre-fermented Juices on the Fermentation Quality of Guineagrass (Panicum Maximum Jacq) Silages
Tao Shao | Tao Shao | 2004
프린트
1275
Accuracy of Ultrasonography in Early Pregnancy Diagnosis in Doe
Accuracy of Ultrasonography in Early Pregnancy Diagnosis in Doe
N. S. Singh | N. S. Singh | 2004
프린트
1276
Breeding Prolific Garole with Malpura Sheep for Increased Reproductive Efficiency in Semi Arid Tropics of India
Breeding Prolific Garole with Malpura Sheep for Increased Reproductive Efficiency in Semi Arid Tropics of India
R. C. Sharma | R. C. Sharma | 2004
프린트
1277
Mesquite (Prosopis juliflora) Pods as a Feed Resource for Livestock
Mesquite (Prosopis juliflora) Pods as a Feed Resource for Livestock
R. K. Sawal | R. K. Sawal | 2004
프린트
1278
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
S. B. Kim | S. B. Kim | 2004
프린트
1279
Optimization of the Viability of Probiotics in a Fermented Milk Drink by the Response Surface Method
Optimization of the Viability of Probiotics in a Fermented Milk Drink by the Response Surface Method
Ming-Ju Chen | Ming-Ju Chen | 2004
프린트
1280
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
W. S. Chen | W. S. Chen | 2004
프린트
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