- About
-
The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
provided by the
Networked Digital Library of Theses and Dissertations.
Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
Search results
Showing 231 to 240 of 512 (0.09 seconds)Spelling suggestions: "subject:"agricultural chemistry"" "subject:"gricultural chemistry""
| 231 |
Encapsulation of bioactive compounds of saffron in gelatin using electrospinning and freeze-drying techniquesGolpira, Fatemeh January 2020 (has links)
No description available.
|
| 232 |
Interactions of extracted chicken proteins and vitamin C: effect on protein propertiesGassas, Abdulaziz January 2016 (has links)
No description available.
|
| 233 |
The impact of storage on the chemical & sensory properties of a formulated "cola" flavourSokol, D'Arcy-John January 2020 (has links)
No description available.
|
| 234 |
Correlations between concentration of vitamin B12 in milk and the composition of the bovine microbiotaLopez Franco, Julian January 2019 (has links)
No description available.
|
| 235 |
An evaluation of sustainable sub- and supercritical fluid extraction technologies and traditional soxhlet for the isolation of high quality, natural Lavandula spp. FlavoursDaluiso, Amanda January 2015 (has links)
No description available.
|
| 236 |
Edible coating to extend the shelf life and enhance the quality of fresh and frozen cut fruitsAlharaty, Ghaidaa January 2020 (has links)
No description available.
|
| 237 |
Conditions affecting the measurement of oxidation-reduction potentials of soilsCardon, Bartley Pratt, 1913- January 1940 (has links)
No description available.
|
| 238 |
The effect of added dietary fats on the lipid composition of hen’s egg yolk.Chen, Percival Henry. January 1965 (has links)
The hen's egg consists mainly of water with its solid portion composed of proteins, fats, carbohydrates and minerals. Although the yolk and albumen are approximately equal in their content of proteins, carbohydrates and minerals, the yolk contains practically all the lipids. Consequently, very little is known about the lipids of the albumen whereas the lipids of the yolk have been studied extensively. Fresh egg yolk contains 33% lipids (66% on a moisture free basis) and about 16% protein (Romanoff and Romanoff, 1949). These lipids consist of neutral glycerides, phospholipids and sterols. The exact chemical structure of the egg yolk lipids is still uncertain mainly because of the extreme difficulty encountered in any attempt to isolate them in a pure state. [...]
|
| 239 |
Mucopolysaccharides of avian oviduct skin and comb, and porcine skin.Wood, Darrell Fenwick. January 1965 (has links)
Until the early l940's the field or protein-carbohydrate complexes was largely neglected by chemists. This fact is not surprising when one considers that typical examples of substances containing these complexes are saliva, serum, gastric mucin or better still frog spawn mucin and jellyfish protoplasm. Adequate yields of homogenous materiel, from these sources, were difficult to obtain partly because of their high degree or hydration. [...]
|
| 240 |
The composition of the milks of certain Arctic species.Hatcher, Victor Bernard. January 1966 (has links)
Polar bears are found in Canada in a region which lies between the 60th and 95th meridians and the 63rd and the 75th parallels. They are particularly abundant in Northern Baffin Island, Southampton Island, Simpson Peninsula, and the small islands near Cornwallis Island. [...]
|
Page generated in 0.0968 seconds