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Physical characteristics and acceptance of chocolate mousse produced from commercial pasteurized milks contained different fat content
Chemical composition of commercial pasteurized milks contained different fat content (full-fat; FF, low-fat; LF, and non-fat; NF) was studied. NF contained the lowest fat content (0.12%) with the highest protein content ...
Using execution plan for SQL tuning
Database system is a collection of information that can be easily accessed, managed, and updated. With the rapid expansion of the Internet, database overload is increasing rapidly. Large amount of data, complexity of ...
Phytotoxicity assessment of polycyclic aromatic hydrocarbons Co-Contamination in Soil during Economic Legume Seedling Growth
This research studied combined toxicities of 4 generally found Polycyclic Aromatic Hydrocarbons (PAHs) - anthracene, fluorene, fluoranthene, and phenanthrene – during growth of 3 legume seedlings - cow pea, mungbean, and ...