Ezhil Valavan Subbiah (84 results)
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Taschenbuch. Condition: Neu. Effect of Chitin and Probiotic on Blood and Egg Yolk Cholesterol | Production of Low Cholesterol Eggs | Ezhil Valavan Subbiah (u. a.) | Taschenbuch | Englisch | 2021 | LAP LAMBERT Academic Publishing | EAN 9786203303551 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 1…9, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Taschenbuch. Condition: Neu. Chitin and Probiotic on Blood and Egg Yolk Cholesterol in Chicken | Production of low cholesterol eggs | Ezhil Valavan Subbiah (u. a.) | Taschenbuch | Englisch | 2021 | LAP LAMBERT Academic Publishing | EAN 9786203307733 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr.…19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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EFECTOS DE LAS DIVERSAS FUENTES n - 3 FUENTES LÍPIDAS SOBRE LAS CARACTERÍSTICAS DE CALIDAD
Ezhil Valavan, Subbiah|Prabakaran, Rajamanickam|S. C., Edwin
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Cría intensiva de pollo nativo para carne en el oeste de Tamil Naduinte en el sur de la India
Sengottaiyan, Satheeskumar|Rajamanickam, Prabakaran|Subbiah, Ezhil Valavan
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EFFETS DE DIVERSES SOURCES LIPIDES n - 3 SUR LES CARACTÉRISTIQUES DE LA QUALITÉ
Ezhil valavan, Subbiah|Prabakaran, Rajamanickam|S. C., Edwin
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Élevage intensif de poulet indigène pour la viande dans l\ ouest du Tamil Naduinte en Inde du Sud
Sengottaiyan, Satheeskumar|RAJAMANICKAM, PRABAKARAN|Subbiah, Ezhil Valavan
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Taschenbuch. Condition: Neu. Effet de la chitine et des probiotiques sur le cholestérol sanguin et celui du jaune d'¿uf | Production d'¿ufs à faible teneur en cholestérol | Ezhil Valavan Subbiah (u. a.) | Taschenbuch | Französisch | 2021 | Editions Notre Savoir | EAN 9786203998962 | Verantwortliche Person für die EU: preigu GmbH… & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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EFFECTEN VAN DUURZAAMHEID n - 3 LEIDINGEN OP DE KWALITEITskARAKTISTISCHE BETREFFENISSEN
Ezhil Valavan, Subbiah|Prabakaran, Rajamanickam|S. C., Edwin
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EFEKTYWY RÓZNYCH n - 3 ZRÓDLA LIPIDÓW NA CHARAKTERYSTYCE JAKOSCI
Ezhil Valavan, Subbiah|Prabakaran, Rajamanickam|S. C., Edwin
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EFFETTI DI VARIE n - 3 FONTI LIPIDI SULLE CARATTERISTICHE DI QUALITÀ
Ezhil valavan, Subbiah|Prabakaran, Rajamanickam|S. C., Edwin
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EFEITOS DE FONTES VARIOSAS n - 3 FONTES LÍPIDAS SOBRE AS CARACTERÍSTICAS DE QUALIDADE
Ezhil valavan, Subbiah|Prabakaran, Rajamanickam|S. C., Edwin
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Allevamento intensivo di pollo nativo per carne nel Tamil occidentale Naduinte nel sud dell\ India
Sengottaiyan, Satheeskumar|RAJAMANICKAM, PRABAKARAN|Subbiah, Ezhil Valavan
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Criação intensiva de frango nativo para carne no oeste de Tamil Naduinte, no sul da Índia
Sengottaiyan, Satheeskumar|RAJAMANICKAM, PRABAKARAN|Subbiah, Ezhil Valavan
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Taschenbuch. Condition: Neu. EFEITOS DE FONTES VARIOSAS n - 3 FONTES LÍPIDAS SOBRE AS CARACTERÍSTICAS DE QUALIDADE | Produção de alimentos de design | Subbiah Ezhil Valavan (u. a.) | Taschenbuch | Portugiesisch | 2020 | Edições Nosso Conhecimento | EAN 9786202760225 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Leng…ericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Taschenbuch. Condition: Neu. Effetto della chitina e del probiotico sul colesterolo nel sangue e nel tuorlo d'uovo | Produzione di uova a basso contenuto di colesterolo | Ezhil Valavan Subbiah (u. a.) | Taschenbuch | Italienisch | 2021 | Edizioni Sapienza | EAN 9786203998979 | Verantwortliche Person für die EU: preigu GmbH & Co.… KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Taschenbuch. Condition: Neu. Efeito da quitina e do probiótico no colesterol do sangue e da gema do ovo | Produção de Ovos de Baixo Colesterol | Ezhil Valavan Subbiah (u. a.) | Taschenbuch | Portugiesisch | 2021 | Edições Nosso Conhecimento | EAN 9786203998986 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengeriche…r Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Taschenbuch. Condition: Neu. Wirkung von Chitin und Probiotika auf Cholesterin im Blut und Eigelb | Herstellung von cholesterinarmen Eiern | Ezhil Valavan Subbiah (u. a.) | Taschenbuch | 100 S. | Deutsch | 2021 | Verlag Unser Wissen | EAN 9786203998931 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landst…r. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
AUSWIRKUNGEN VERSCHIEDENER n - 3 LIPIDQUELLEN AUF DIE QUALIT TSMERKMALE: Herstellung von Designernahrung (German Edition)
Ezhil valavan, Subbiah, Prabakaran, Rajamanickam, S. C., Edw
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EFFETTI DI VARIE n - 3 FONTI LIPIDI SULLE CARATTERISTICHE DI QUALIT : Produzione di cibo di design (Italian Edition)
Ezhil valavan, Subbiah, Prabakaran, Rajamanickam, S. C., Edw
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Language: English
Published by LAP LAMBERT Academic Publishing Feb 2021, 2021
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -In India aquaculture industry is also increasing rapidly with growth rate of 6 % per annum. This industry includes shell fish like prawns, lobsters and krills etc., also called crustaceans. Crustacean wastes are one of the major sou…rces for producing value-added products like chitin and chitosan. India has a capacity of production of 10,000 tons of chitin per year from prawn shell only. This prawn waste is also utilized for producing chitin, chitosan and glucosamine hydrochloride that is consumed in the pharmaceutical industry. During the chitin extraction process, the prawn shells are restrained to deproteinisation causing formation of chitin precipitate and protein slurry containing around 6-7 per cent protein. The shell waste slurry was utilized in layer diet by coating the same on DORB and broiler diet. A multitude of agents viz., cellulose, pectin, sunflower meal, chitin, Lactobacillus acidophilus have been tried to decrease the serum and egg yolk cholesterol, of which chitin and Lactobacillus acidophilus have enticed the scientists by their unique attribute in decreasing the serum total cholesterol and egg yolk cholesterol. 96 pp. Englisch.
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Language: English
Published by LAP LAMBERT Academic Publishing Jan 2021, 2021
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -In India aquaculture industry is also increasing rapidly with growth rate of 6 % per annum. This industry includes shell fish like prawns, lobsters etc., also called crustaceans. With this rising industry, waste generation is also r…ising. The generated wastes are used for production of chitin. Crustacean wastes are used for producing value-added products like chitin and chitosan. India has a capacity of production of 10,000 tons of chitin per year from prawn shell only. This prawn waste is also utilized for producing chitin, chitosan and glucosamine hydrochloride that is consumed in the pharmaceutical industry. During the chitin extraction process, the prawn shells are restrained to deproteinisation causing formation of chitin precipitate and protein slurry containing around 6-7 per cent protein. A multitude of agents viz., cellulose, pectin, sunflower meal, chitin, Lactobacillus acidophilus have been tried to decrease the serum and egg yolk cholesterol, of which chitin and Lactobacillus acidophilus have enticed the scientists by their unique attribute in decreasing the serum total cholesterol and egg yolk cholesterol. 96 pp. Englisch.
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Language: Spanish
Published by Ediciones Nuestro Conocimiento Sep 2020, 2020
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Los alimentos modificados nutricionalmente se denominan alimentos funcionales o de diseño, que conservan sus cualidades funcionales, nutricionales y sensoriales, pero tienen una composición lipídica significativamente alterada. El c…ientífico canadiense Profesor Sim introdujo esta tecnología y, por lo tanto, se llamó originalmente huevo diseñado por el Profesor Sim y posteriormente se le denominó huevos de diseño.El huevo y la carne de pollo es uno de los alimentos más populares que se consumen en el mundo y que es ampliamente aceptado, fácilmente disponible, fácil de cocinar y también barato. Hoy en día, los alimentos de diseño enriquecidos con ácidos grasos Omega-3 están ganando popularidad. Aunque el pescado, las semillas de lino y las algas son fuentes ricas en ácidos grasos omega-3, muchas personas no los consumen por varias razones. Por lo tanto, es el momento adecuado para diseñar alimentos de consumo habitual con componentes que promuevan la salud, especialmente los ácidos grasos Omega-3. Las aves de corral tienen una capacidad peculiar de incorporar estos ácidos grasos omega-3, así como antioxidantes, pigmentos, minerales, inmunomoduladores, etc. 252 pp. Spanisch.
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Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Subbiah Ezhil ValavanDr. S. Ezhil valavan has published more than 50 international / national articles in the areas of Poultry Science. He has written books on broiler farming,…Japanese quail production, turkey farming and desi chi.
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Intensive Rearing of Native Chicken for Meat in Western Tamil Naduinte
Satheeskumar Sengottaiyan|PRABAKARAN RAJAMANICKAM|Ezhil Valavan Subbiah
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Sengottaiyan SatheeskumarDr. S. Satheeskumar is working as Veterinary Assistant Surgeon in the Department of Animal Husbandry and Veterinary Services, Government of Tamil Nadu, South India.Native chicke…n constitutes rural poultry.
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Language: English
Published by LAP LAMBERT Academic Publishing Sep 2020, 2020
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Nutritionally modified foods are referred to as functional or designer foods, which retain their functional, nutritional and sensory qualities, but have significantly altered lipid composition. Canadian Scientist Professor Sim intro…duced this technology and therefore it was originally called as Professor Sim's designed egg and subsequently referred as Designer eggs.Chicken egg and meat is one of the most popular food consumed in the world which is widely accepted, easily available, easy to cook and also inexpensive. Now a day, designer foods enriched with Omega-3-fatty acids are gaining popularity. Though fish, linseed and algae are rich sources of omega -3 fatty acids, many people are not consuming them due to various reasons. Hence, it is right time to engineer commonly consumed foods with health promoting components especially Omega-3- fatty acids. Poultry has a peculiar capability of incorporating these omega -3- fatty acids as well as anti-oxidants, pigments, minerals, immuno-modulators, etc, 196 pp. Englisch.
