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Fermentation Characteristics, Tannin Contents and In vitro Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures
Tea By-product Silage Fermentation Tannin In vitro Ruminal Degradation
2016/5/16
Green and black tea by-products, obtained from ready-made tea industry, were ensiled at 10°C, 20°C, and 30°C. Green tea by-product silage (GTS) and black tea by-product silage (BTS) were opened at 5, ...
Chemical Compositions,Fatty Acid, Collagen and Cholesterol Contents of Thai Hybrid Native and Broiler Chicken Meats
Cholesterol Collagen Fatty acids Thai hybrid native chickens
2009/7/29
Trails were conducted to determine chemical compositions of 4-lines and 5-lines cross Thai hybrid native chicken meats and skins as compared to those of commercial broiler at the market weight of 1.8k...
Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat
Conventional and Microwave Cooking Methods Nutritive Contents Quality Properties Chicken Meat
2009/1/16
Chicken leg and breast meat samples were cooked in a microwave oven, electric oven and boiling water, and cooking loss, yield, nutritive contents and their retentions after cooking, thiobarbituric ac...