Nasir Abbas1, Muhammad Suleman1, Nazir Ahmad Khan2,*, Ijaz Ali3, Mubashir Rauf1,5 and Sadeeq ur Rahman4,*
...onies with appearance of fried egg or nipple like characteristic of 0.1 to 1 mm in diameter with a dense raised center in the middle. Interestingly, culture positivity for broiler samples was found higher (36.8%) as compared to breeders (33.5%) and layers (29.5%), respectively. Overall, of the cultured samples, 71.19% (215/302) were confirmed as M. gallisepticum by specie specific PCR. Furthermore, 82.43% of the confirmed isolates were recovered from Ha...
Zhuanxia Chen1, Ningping Tao1,*, Xiao Qin1 and Dayong Liu2
...erefore, the addition of fried liver to the soup is beneficial to flavor.
... 
Muhammad Siddiq1*, Sahib Alam2, Hamid Ullah Shah2, Zafar Iqbal2, Kalsoom Siddiq3 and Taufeq Ahmad4
...ing of potato chips. The fried potato chips were evaluated for appearance, taste, texture, color and overall acceptability. The results indicated that the highest average scores for appearance (6.90), taste (7.57), texture (8.00), color (7.67) and overall acceptability (7.56) were obtained by potato chips that were fried in 10:90% olive/palm oil blend whereas the minimum scores for the aforementioned parameters were recorded...
Salman Ali1*, Ayaz Ali2, Riaz Ali Rind2, Majid Ali3, Zulfiqar Ali Mastoi2, Shagufta Naz3, Muhammad Shakir3, Rashid Ahmed Qaim Khani1
... fat 3.76%. Whereas, the fried fish resulted moisture 62.16%, titratable acidity 1.39%, pH value 5.96, protein 21.11%, fat 5.93%. The fish grilled resulted in moisture 60.19%, titratable acidity 1.32%, pH value 5.89, protein 20.28%, and fat 4.13%. According to the sensory evaluation the result of microwave method were found significantly high than other methods with score of all sensorial parameters i.e. color (7.33), flavor (7.66), texture (8.00), taste (7.66...
Abdelrahman A. Abdelrahman1, Salama A. S. Shany1, Kareem E. Hassan1, Mansy A. A. Dardeer2, Ali A.1*, Magdy F. El-Kady1*
...er stereo-microscope for fried egg colonies. Forty-three samples were detected as Mycoplasma spp., using PCR for species identification, MG, MS, and Untyped strains, with a high prevalence of MG (27.9%) and lowest for MS (8.8%). An rRT-PCR used for detection of AIV-H9N2 and IBV showed high prevalence for IBV (88.2%) and AIV-H9N2 (52.9%), the highest rates of co-infection were MG-H9N2-IBV, Mycoplasma other than MG/MS, and H9-IBV with rates of (17.6%), (14.7%)...
Skeikh Mustafizur Rahman1*, Mst. Shirin Sharmin Khan1, Yousef Ahmed Alkhamis2,3, Roshmon Thomas Mathew2, Md. Moshiur Rahman1, Mohammed Monirul Islam4, Md. Asadujjaman5 and Md. Golam Sarower1
...3.55%) were found in the fried fish, while the raw and boiled fish contained almost similar amount (protein, 14.00 to 19.57%). Fat content differed between species ranged from 0.38 to 4% in raw fish, 0.78 to 3.43% in boiled fish, and 15.72 to 33.78% in fried fish. The ash content also differed among raw (1.05 to 3.76%), boiled (0.51 to 3.00%) and fried (1.72 to 9.06%) fishes. Lowest moistu...
