Odour activity values

Most often, the glycosidically-bound aroma compounds are released during industrial processing or pre-treatment of fruits. This usually introduces modification to the aroma notes of such fruits. Therefore, there is the need to understand the contribution of these bound aroma compounds to the overall aroma of a given fruit.

8p vijiraiya2711 27-05-2020 6 0   Download

The present study was conducted on thirty cattle suffering from small bowel intussusception presented at the institutional veterinary hospital. The animals were divided into three equal groups depending upon the duration of intussusception since the first signs of colic appear viz. Group I (n=10) (since 48 hours), Group II (n=10) (>48 hours to 120 hours and Group III (n=10) (120 hours to 192 hours). The data from these animals was compared with the values obtained from the 6 healthy animals (control group) from the organised farm.

15p cothumenhmong3 22-02-2020 22 0   Download