Search Results - Base on balls
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Aspergillus species of cassava chips in storage in rural areas of southern Cameroon: their relationship with storage duration, moisture content, and processing methods.
Published 2007“…Correlation coefficients computed between pairs of these species based on total isolation figures for the two locations showed that some were significantly associated. …”
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Journal Article -
Aflatoxin producing Aspergillus spp. and aflatoxin levels in stored cassava chips as affected by processing practices
Published 2009“…Cassava chips (cassava balls, and cassava pellets) are derived cassava products traditionally produced byfarmers in sub-Saharan Africa following fermentation, and drying of fresh roots of cassava, and are widelyconsumed in Cameroon. …”
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Journal Article -
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Karaktärisering av hästar med fri fekal vätska – nutrition och skötsel
Published 2018Get full text
Second cycle, A2E -
Friluftsliv i staden
Published 2012“…This paper documents the process of art - based research practice. The purpose of installing temporary activities is to encourage people in the city to discover, participate and invite people to be more playful in the city. …”
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Second cycle, A2E -
Tackling vitamin A deficiency with biofortified sweetpotato in sub-Saharan Africa
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Journal Article -
Estudio preliminar del procesamiento de enlatado del caracol gigante terrestre (Strophocheilus popellarianus) en salmuera.
Published 2016“…El producto que se obtuvo es aceptable desde el punto de vista organoléptico y microbiológico, con un contenido proteico del 15%, haciendo posible su industrialización con una cría técnica y planificada con un rendimiento en base a la parte comestible del 22 %.…”
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Tesis -
Desarrollo y determinación de patrones tecnológicos por método de enlatado del cogollo de bambú (Dendrocalamus asper).
Published 2016“…También la consecución del producto enlatado se efectuó en base a un estudio analítico a través de la ecuación de Ball Y del historial de temperaturas dentro del producto envasado para calcular el tiempo y temperaturas del proceso término técnicamente adecuado, cuyo promedio general fue: de T° = 115.…”
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Phenotypic Divergence among Sweet Pepper Landraces Assessed by Agro-Morphological Characterization as a Biodiversity Source
Published 2022“…As a result, landraces were grouped based mainly on their fruit morphology (G1: thin and elongated; G2: thick and robust; P-49: ball pepper). …”
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Artículo -
Regulated deficit irrigation in persimmon trees (Diospyros kaki) cv. 'Rojo Brillante'
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Artículo -
Assessment of beef cattle production, management practices and marketing system in Lume District of east Shoa Zone, Ethiopia
Published 2016“…For this purpose 120 respondents were included based on discussions with district livestock experts, 1 kebele for intensive; 2 kebeles from semi-intensive fattening systems were purposively selected as they are the only kebeles practicing intensive and semi-intensive fattening in the district. …”
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