Current Research in Agricultural and Food Science Vol. 3

This book covers key areas of agriculture and food Science. The contributions by the authors include iron-deficiency anemia, preschool child, child nutrition, GC-fractionation, microbiological analysis, spices, herbs, broiler chicken, probiotics, growth performance, meat quality, safe meat, obesity, meat protein, fats, insulin resistance, energy surplus, sensory test, brand name, hedonic scale, psychological bias, thymoquinone, coagulase positive, beverages, processed foods, edible organogel, bakery products, mycotoxins, gushing, Central composite design, functional properties, gamma irradiation, maize flour particle size, response surface methodology, dried fish, coliform, organoleptic character, quality assessment, water reconstitution. This book contains various materials suitable for students, researchers and academicians in the field of agriculture and food Science.