Agric & Data
Designing a taste test and analyzing results can be straightforward, but the following tips will also ensure that your results are reliable
Read MoreDesigning a taste test and analyzing results can be straightforward, but the following tips will also ensure that your results are reliable
Read MoreTo achieve this goal, the trial must be designed to emphasize differences in varieties, rather than differences in the field or management conditions
Read MoreSoybean relies upon their symbionts for an extensive piece of their nitrogen prerequisites for development and expanded dry issue production
Read MoreThe sustainability of food chains is an issue consumers, policy makers, researchers, food producers and suppliers are increasingly interested in. This interest is also confirmed by the considerable development of short food supply chain
Read MoreFood traceability system has emerged as a preventive management tool against the risk of food safety and quality
Read MoreThere are several types commercially available of non fermented soy foods, including soy
milk, infant formulas, tofu (soybean curd), soy sauce, soybean cake, tempeh, sujae, and
many more. However, fermented foods include soy sauce, fermented bean paste, natto, and
tempeh, among others
seedlings are deteriorating due to lack of fertility
is the change in color from a plant’s primary color (often green) to a paler,
softer color (such as yellow). Cotyledons may also begin to lose color, indicating that their offerings have diminished