搜索结果: 1-3 共查到“农学 bakery”相关记录3条 . 查询时间(0.054 秒)
Substituting Bakery Waste for Barley Grains in Fattening Diets for Awassi Lambs
Bakery Waste Barley Grain Fattening Awassi
2016/5/9
Bakery waste (BW) is much cheaper than barley (20 to 40% the price of barley). Bakery waste and barley grain have similar chemical composition; they contain 99 and 97% organic matter (OM), 1.1 and 1.8...
Inclusion of Dried Bakery Product in High Fat Broiler Diets: Effect on Pellet Quality, Performance, Nutrient Digestibility and Organ Weights
Broiler High Fat Diet Dried Bakery Product
2016/4/29
A 21- to 42-day feeding study was conducted in Ross male broilers to evaluate the use of dried bakery product (DBP) and the influence of adding fat at different points in the manufacturing process. Si...
Sensory Quality of Stored Croissant-Type Bakery Products
croissants sensory evaluation moulds and yeasts aw pH sorbic acid
2014/3/14
The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould
and yeast counts, aw
value, and pH in 8 bakery croissant-type prod...