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Fermented soybean meal affects the ruminal fermentation and the abundance of selected bacterial species in Holstein calves: a multilevel analysis
Fermented soybean meal affects the ruminal fermentation and the abundance of selected bacterial species in Holstein calves: a multilevel analysis
Fermented soybean meal affects the ruminal fermentation and the abundance of selected bacterial species in Holstein calves: a multilevel analysis
Development of a Kinetical Investigation Method Using Adsorption Kinetic Models for Selection and Optimization of Flocculation Process
Development of a Kinetical Investigation Method Using Adsorption Kinetic Models for Selection and Optimization of Flocculation Process
The effect of floating balls density on evaporation suppression of water reservoirs in the presence of surface flows
Effect of n addition on microstructure and high temperature mechanical properties of Ti-48Al-2Cr-2Nb (at. %) intermetallic alloy
Effect of n addition on microstructure and high temperature mechanical properties of Ti-48Al-2Cr-2Nb (at. %) intermetallic alloy
Effect of Temperature and Reaction Time on the Morphology and Phase Evolution of Self-assembled Cu7.2S4 Nanospheres Obtained from Nanoparticles and Nanorods Synthesized by Solvothermal Method
Effects of electron beam irradiation on physicochemical, nutritional properties and storage life of five potato cultivars
Effects of electron beam irradiation on physicochemical, nutritional properties and storage life of five potato cultivars
Selective Photocatalytic Oxidation of Benzyl Alcohol at Ambient Conditions using Spray-Dried g-C3N4/TiO2 Granules
Selective Photocatalytic Oxidation of Benzyl Alcohol at Ambient Conditions using Spray-Dried g-C3N4/TiO2 Granules
Effect of Spirulina ( Arthrospira platensis ) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt
Effect of Spirulina ( Arthrospira platensis ) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt