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Optimization and characterization of a novel oleofoam using mixed structuring agents based on sheep tail stearin, glycerol monostearate, and sorbitan monostearate
عضو هیئت مدیره قطب تنش گیاهی دانشگاه اصفهان
Effect of pomegranate by?product silage on feed intake, blood metabolites, inflammatory responses, and prostaglandin F 2? metabolites in Holstein dairy cows
Effect of pomegranate by?product silage on feed intake, blood metabolites, inflammatory responses, and prostaglandin F 2? metabolites in Holstein dairy cows
The effect of pistachio by?product extracts treatment in protecting soybean meal and canola meal protein from rumen microbial degradation
Probing effective field theory operators in the associated production of top quarks with a Z boson in multilepton final states at ?s = 13 TeV
Effects of a yeast cell wall product on the performance of broiler chickens and PGC-1?, TLRs, IL-10 and PPAR? genes expression
Effect of production level and source of fat supplement on performance, nutrient digestibility and blood parameters of heat-stressed Holstein cows
Effect of production level and source of fat supplement on performance, nutrient digestibility and blood parameters of heat-stressed Holstein cows
Effect of production level and source of fat supplement on performance, nutrient digestibility and blood parameters of heat-stressed Holstein cows
The Effects of Nitrogen Addition on the Production of Ultrafine/Nano Grained AISI 201L Stainless Steel by Advanced Thermo-mechanical Process
The Effects of Nitrogen Addition on the Production of Ultrafine/Nano Grained AISI 201L Stainless Steel by Advanced Thermo-mechanical Process
Effects of yellow grease supplementation with two levels of forage to concentrate ratios on digestion and milk production of lactating dairy cows
Effects of yellow grease supplementation with two levels of forage to concentrate ratios on digestion and milk production of lactating dairy cows
From by-product to functional ingredient: Effect of mushroom stipe powders on gelation, texture, and lipid oxidation of processed meat systems