The experiment studied the effect of two different fat inclusion levels (30% and 40%), DINING CHAIRS NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L.curvatus/S.xylosus; LAB 8: L.sakei/S.xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami.With this purpose, 8 batches of 9 salami e
An experiment was conducted during Barbecue Cover Kharif-1 of 2022 at Bangladesh Institute of Nuclear Agriculture (BINA), Substation, Satkhira to know the effect of foliar application of micronutrients (zinc and boron) on the growth and yield of mungbean.There were three levels of zinc (Zn) (0.2%, 0.4%, 0.6%) and boron (B) (0.2%, 0.4%, 0.6%) along
The reaction-diffusion Holling-Tanner prey-predator KNIFE PARTS model considering the Allee effect on predator, under zero-flux boundary conditions, is discussed.Some properties of the solutions, such as dissipation and persistence, are obtained.Local and global stability of the positive equilibrium and Turing instability are studied.With the help