Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Edgar Chambers IV
Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Related publications
Supplementary Feeding Programs: A Critical Analysis
Revista de Saude Publica
Medicine
Environmental
Public Health
Occupational Health
The Bioavailability of Vitamin E in Fortified Processed Foods
Food and Nutrition Sciences
Effect of Feeding Programs on Some Productive Characteristics of Broiler
Mesopotamia Journal of Agriculture
Effect of Supplementary Feeding on Sheep Skin and Coat Characteristics in Halaieb, Shalateen and Abou Ramad Triangle
Egyptian Journal of Nutrition and Feeds
Quality and Safety of Traditional Foods: The Role of Microbiology
Italian Journal of Agronomy
Agronomy
Crop Science
Oil Sands Pollutants in Traditional Foods
CMAJ
Medicine
Studies on the Determination of Antioxidants in Foods
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Evaluation of Ractopamine HCl Feeding Programs on Growth Performance and Carcass Characteristics of Finishing Pigs
Kansas Agricultural Experiment Station Research Reports
Traditional Processing, Microbiological, Physiochemical and Sensory Characteristics of Kwete, a Ugandan Fermented Maize Based Beverage
African Journal of Food, Agriculture, Nutrition and Development
Development
Agricultural
Food Science
Biological Sciences