يعرض 1 - 6 نتائج من 6 نتيجة بحث عن '"fermented red koji"', وقت الاستعلام: 0.89s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata with fermented ted koji

    المؤلفون: Kim, Sam Churl, Joo, Young Ho, Lee, Hyuk Jun, Jang, Whan Woo, Choi, In Hag

    المصدر: Acta Scientiarum. Animal Sciences. January 2019 41

    مصطلحات موضوعية: duck breast meat, fermented red koji, Houttuynia cordata, meat color, meat quality

    وصف الملف: text/html

    URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86722019000100306

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  2. 2
    دورية أكاديمية
    A Study on Growth Performance of Ducks Fed Diets with Different Types of Sipjeondaebo-Tang Byproduct Meal and Red Ginseng Marc with Fermented Red Koji and Ammonia Fluxes in Duck Litter using Alum or Aluminum Chloride

    المؤلفون: Tae-Ho Chung, Chang-Man Kim, In-Hag Choi

    المصدر: The Journal of Poultry Science, Vol 55, Iss 2, Pp 112-116 (2018)

    مصطلحات موضوعية: alum, aluminum chloride, ammonia, fermented red koji, growth performance, sipjeondaebo-tang, Animal culture, SF1-1100

    وصف الملف: electronic resource

    Relation: https://www.jstage.jst.go.jp/article/jpsa/55/2/55_0170092/_html/-char/en; https://doaj.org/toc/1346-7395; https://doaj.org/toc/1349-0486

    URL الوصول: https://doaj.org/article/0170d2e99fc84997bd743a3372746584

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  3. 3
    دورية أكاديمية
    Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata with fermented red koji

    المؤلفون: Young Ho Joo, Sam Churl Kim, Hyuk Jun Lee, Woo Whan Jang, In Hag Choi

    المصدر: Acta Scientiarum: Animal Sciences, Vol 41, Iss 1, Pp e44066-e44066 (2019)

    مصطلحات موضوعية: duck breast meat, fermented red koji, Houttuynia cordata, meat color, meat quality., Animal culture, SF1-1100

    وصف الملف: electronic resource

    Relation: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44066; https://doaj.org/toc/1807-8672

    URL الوصول: https://doaj.org/article/3c18a3a23c1040128aa58c1ae6d09cd8

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  4. 4
    Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of Houttuynia cordata with fermented red koji

    المؤلفون: Woo Whan Jang, Young Ho Joo, Sam Churl Kim, In Hag Choi, Hyuk Jun Lee

    المصدر: Acta Scientiarum. Animal Sciences; Vol 41 (2019): Publicação Contínua; e44066
    Acta Scientiarum. Animal Sciences; v. 41 (2019): Publicação Contínua; e44066
    Acta Scientiarum. Animal Sciences
    Universidade Estadual de Maringá (UEM)
    instacron:UEM
    Acta Scientiarum: Animal Sciences, Vol 41, Iss 1, Pp e44066-e44066 (2019)
    Acta Scientiarum. Animal Sciences, Volume: 41, Article number: e44066, Published: 25 FEB 2019

    مصطلحات موضوعية: biology, DPPH, Food storage, Cold storage, biology.organism_classification, Houttuynia cordata, meat quality, Lipid peroxidation, meat color, chemistry.chemical_compound, fermented red koji, chemistry, TBARS, Animal Science and Zoology, Fermentation, Food science, lcsh:Animal culture, duck breast meat, Food Science, lcsh:SF1-1100

    وصف الملف: application/pdf; text/html

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c87234a5295e9427e50854c02c672a8
    http://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/44066

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  5. 5
    دورية أكاديمية

    لا يتم عرض هذه النتيجة على الضيوف.

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  6. 6
    دورية أكاديمية

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