Relevant bibliographies by topics / Roasted chickens

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Roasted chickens'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Roasted chickens"

1

Carol, Okoli, M.C Okonji, S.C Ugoh, S.N Okolo, A.C Okoli, and A.J Alu. "SALMONELLA SPECIE AND TOTAL VIABLE BACTERIAL LOAD IN ROASTED CHICKENS SOLD IN JOS-NIGERIA." Continental J. Biomedical Sciences 1 (June 18, 2007): 11–15. https://doi.org/10.5281/zenodo.818666.

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The study was to investigate for the presence of <em>Salmonella</em> specie and total viable aerobic bacterial load in roasted chickens sold in Jos. The study was carried out on twenty five chicken samples. No salmonella specie was isolated from the samples. However, other bacterial organisms were isolates, viz: 9(36%) of the samples yielded <em>E.coli</em>; 5(20%) yielded <em>Citobacter</em> species; 3(12%) yielded <em>Proteus </em>species and 6(24%) yielded <em>Klebsiella</em> species while 2(8%) showed no growth. An average total viable aerobic bacterial load of 7.9x10<sup>7</sup> organisms
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Wahyuni, Hanny Indrat, Retno Iswarin Pujaningsih, and Padwi Anwar Sayekti. "Kajian Nilai Energi Metabolis Biji Sorghum Melalui Teknologi Sangrai Pada Ayam Petelur Periode Afkir." Jurnal Agripet 8, no. 1 (2008): 25–30. http://dx.doi.org/10.17969/agripet.v8i1.605.

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Evaluation of metabolic energy value of roasted sorghum in culled laying chickens ABSTRACT. Tannin contained in sorghum can be reduced by using technology processing such as roasting. By using this way, husk of sorghum can be removed leading to decrease of tannin content which is reflected by the value of metabolism energy. The purpose of this experiment is to investigate the effect of roasted sorghum on metabolism energy of culled laying chickens. Measurement of metabolic energy as mathematic is used as comparison. The material used in his experiment was red sorghum, water, and 39 culled layi
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Chohan, A. K., M. A. McNiven, R. M. G. Hamilton, and J. A. MacLeod. "High protein and low trypsin inhibitor varieties of full-fat soybeans in broiler chicken starter diets." Canadian Journal of Animal Science 73, no. 2 (1993): 401–9. http://dx.doi.org/10.4141/cjas93-042.

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Two broiler growth trials of randomized block design were conducted to evaluate the nutritional quality of two new varieties of full-fat soybeans (SB) in starter diets. Use of the high protein (HP) SB (44% CP) has the potential to replace conventional soybeans in poultry rations and reduce the amount of SB needed. Use of the low-trypsin inhibitor (LTI) SB may eliminate the cost of heat treatment before feeding to poultry. The protein sources were raw SB (39% CP, 70 Trypsin Inhibitor Units (TIU) g−1 DM), autoclaved SB, autoclaved HP SB, LTI (42 TIU g−1 DM) and commercially roasted SB. Diets wer
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Nouri, Brah, Ousseini Moussa Hassan, Amadou Gado Boubacar, and Akourki Adamou. "Effects of Faidherbia Albida (Del.) Chev. Torrefied Pods on the Zootechnical Performances of Laying Chickens." Journal of World’s Poultry Science 2, no. 4 (2023): 33–38. http://dx.doi.org/10.58803/jwps.v2i4.19.

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Introduction: The cost of poultry feed directly impacts production yield. The search for feed formulations based on less expensive products is, therefore, an alternative to improve the profits of producers. This study was conducted in Maradi at the Regional Center for Agronomic Research of the National Institute of Agronomic Research of Niger to assess the effect of roasted Faidherbia albida pods on the zootechnical performance of Isa Brown laying chickens. Materials and methods: A total of 200 Isa Brown laying chickens, aged 21 weeks, were randomly assigned to four feeding groups with five re
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Rano, Nuhu Bello, and R. M. BASHIR. "HAEMATOLOGICAL AND BIOCHEMICAL CHARACTERISTICS OF FINISHER BROILER CHICKENS FED ROASTED BAMBARA NUT (Vigna subterranea L.)-BASED DIETS." FUDMA Journal of Agriculture and Agricultural Technology 8, no. 1 (2022): 171–76. http://dx.doi.org/10.33003/jaat.2022.0801.040.

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The study was conducted to investigate the haematological and biochemical parameters of finisher broiler chickens fed roasted Bambara nut-based diets. A total of 96-day-old Marshal Strain broiler birds were assigned to four treatments (0, 10, 20 and 30%) replicated four times in a completely randomized design (CRD) comprising of 6 birds in each. Bambara nut seeds were roasted, dried and milled into fine powdery roasted Bambara nut meal. The meal was then incorporated in the diets at 0, 10, 20 and 30% inclusion levels. Samples were then analyzed for proximate composition. At the end of the 8 we
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Al-Qaisi, Ali Hadi Mohammad, and Qana Hussein Amin Al-Jabari. "Effect of Partial or Total Substitution of Local Raw or Roasted Sesame Seed Powder in Laying Hens Diets on Productive Traits." IOP Conference Series: Earth and Environmental Science 1262, no. 7 (2023): 072022. http://dx.doi.org/10.1088/1755-1315/1262/7/072022.

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Abstract This study was conducted in the poultry field of the Department of Animal Production, College of Agriculture, University of Kirkuk, to investigate the effect of partially or completely substituting raw or roasted local sesame seed meal in laying hens’ diets on their productive traits. The experiment consisted of 7 treatments with 24 chickens per treatment and 6 replications for each treatment (4 chickens per replicate) over a period of 20 weeks. The birds were fed experimental diets, including a control diet with 100% soybean meal. In the second treatment, 33% of the soybean meal was
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Al-Qaisi, Ali H., and Qana H. Ameen. "The effect of partial or total substitution of raw or roasted domestic sesame seeds in laying hens on the qualitative qualities of eggs." Kirkuk University Journal For Agricultural Sciences 14, no. 3 (2023): 113–22. http://dx.doi.org/10.58928/ku23.14312.

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A study was conducted in the poultry field of the Department of Animal Production, College of Agriculture at the University of Kirkuk. The study involved seven treatments, each with 24 chickens, and six replicates per treatment, with four chickens in each replicate. The experimental period lasted for 20 weeks. The birds were fed different diets: the control diet contained 100% soybean meal, the second treatment replaced 33% of the soybean meal with raw local sesame seed meal, the third treatment replaced 66% of the soybean meal with raw local sesame seed meal, the fourth treatment replaced 100
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Bakare, Archibold G., Panapasa Cawaki, Ilaitia Ledua, et al. "Quality evaluation of breast meat from chickens fed cassava leaf meal-based diets." Animal Production Science 61, no. 6 (2021): 613. http://dx.doi.org/10.1071/an20031.

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Context Feed supply is an important constraint for poultry production in South Pacific island nations. The use of non-conventional feed resources, such as cassava leaves, could partly fill the gap in the feed supply and reduce feed production costs. Cassava leaves are locally available in South Pacific island nations, but the effects of including these in the diet of chickens are not known. Aim It was hypothesised that cassava leaf meal (CLM) at levels of 0%, 10%, 20% and 30% in diets of broiler chickens did not affect the chemical and sensory attributes of breast meat. Methods A total of 80 C
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Egbewande, O. O., H. Ibrahim, A. B. Musa, and H. A. Zakari. "Growth performance and carcass characteristics of broiler chickens fed raw and differently processed roselle(Hibiscus sabdariffa L.) seed meal." Nigerian Journal of Animal Production 44, no. 5 (2020): 109–15. http://dx.doi.org/10.51791/njap.v44i5.1370.

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One hundred and fifty (150)day-old Abor acre broiler chicks were used for this experiment toassess growth performance and carcass characteristics of broilers fed processed roselle (Hibiscus sabdariffa) seed meal were investigated. The birds were randomly assigned to five dietary treatments with three replicates (ten chicks per replicate)each in a completely randomized design (CRD). In the feeding trial, raw roselle seed meal (R RSM), roasted roselle seed meal (R RSM), boiled roselle seed meal (BRSM) and soaked roselle seed meal (SRSM) were incorporated as part replacement for groundnut cake at
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Hamilton, Robert M. G., and M. A. McNiven. "Replacement of soybean meal with roasted full-fat soybeans from high-protein or conventional cultivars in diets for broiler chickens." Canadian Journal of Animal Science 80, no. 3 (2000): 483–88. http://dx.doi.org/10.4141/a99-064.

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The effects were examined of replacing part or all of the soybean meal in the starter and finisher diets for male broiler chickens with ground, roasted, full-fat soybeans from either a high-protein (AC Proteus) or conventional (Baron) cultivar. The starter (1–21 d) and finisher (22–36 d) diets were formulated by replacing, on an isonitrogenous basis, part or all of the soybean meal in the barley–wheat-based control diets with the roasted soybeans. Digestibility of dry matter, corrected nitrogen and energy were estimated by an index method for the last 2 d of the starter and grower periods. Soy
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Dissertations / Theses on the topic "Roasted chickens"

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Almeida, Larissa Chirino de. "Identificação de compostos voláteis importantes para o aroma da carne assada de frangos suplementados com β-ácidos do lúpulo." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/75/75133/tde-24072018-172147/.

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O objetivo desta pesquisa foi identificar os voláteis importantes para o aroma da carne de frangos suplementados com diferentes concentrações de beta-ácidos do lúpulo. Para isso, 1440 frangos de corte Cobb 500 foram alimentados ad libitum durante 42 dias com dietas basais suplementadas com 0 (controle negativo), 30, 60 e 120 mg kg-1 de &beta;- ácidos do lúpulo. Após 42 dias de experimento, os animais foram abatidos e o músculo peitoral maior (peito do frango) foi retirado, separado do tecido conjuntivo, da pele e da gordura subcutânea. Os filés de peito foram imediatamente congelados a -80 °C
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CHUN, NIEN WEI, and 粘為鈞. "The Study of Business Model in the Catering Industry:A Case Study of Dong Shan Zhan Urn Roasted Chicken." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/bkk3hy.

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碩士<br>逢甲大學<br>經營管理碩士在職學位學程<br>106<br>As an increasingly competitive industry, hospitality constantly asks entrepreneurs to not only invest large amount of time and money, but also how to please the ever-changing consumers while maintaining authenticity. This essay points out the advantages of focusing on running one individual restaurant versus a franchise. Which includes faster adaptation of marketing strategy and less limitation on the innovation of cuisines and hardware update. The study further discovers an effective strategy to achieve business sustainability consists of improvement on th
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Xaba, Andile. "Temporality and the past: recollections of apartheid in selected South African novels in English." Diss., 2014. http://hdl.handle.net/10500/19242.

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The study provides a theoretical account for the representation of apartheid in South African fiction. Narrative strategies employed in the post-apartheid novels The innocence of roast chicken (Richards, 1996), The smell of apples (Behr, 1996), All we have left unsaid (Case, 2006) and Thirteen cents (Duiker, 2011) reveal that depictions of the past contribute to narrative structure and the production of meaning. Genettean temporal relations, namely narrative order, duration and frequency are a systematic method to analyse the selected novels, since it enables a contrast between the narrative p
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Books on the topic "Roasted chickens"

1

Richards, Jo-Anne. The innocence of roast chicken. Headline Review, 1996.

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Good Housekeeping Institute (New York, N.Y.). Good housekeeping chicken!: Our best recipes from easy weeknight stir-fries & grills to succulent roasts & stews. Hearst Books, 2012.

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Lindsey, Bareham, and Bayley Flo, eds. Roast chicken and other stories: A recipe book. Hyperion, 2006.

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photographer, Summers Kevin, ed. Chicken & other birds: From the perfect roast chicken to Asian-style duck breasts. Jacqui Small, 2015.

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Good Housekeeping Institute (New York, N.Y.). Best chicken dishes: Delicious soups, roasts, sitr-fries & skillet meals. Hearst Books, 2005.

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Gow, Melanie. Toasters don't roast chickens: The story of an ordinary mum who challenged conventional medical thinking and transformed the health of her chronically-ill child. Spring Hill, 2008.

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Williams, Carla Fitzgerald. Rotisserie Chickens to the Rescue!: How to Use the Already-Roasted Chickens You Purchase at the Market to Make More Than 125 Simple and Delicious Meals. Hachette Books, 2013.

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ROTISSERIE CHICKENS TO THE RESCUE!: HOW TO USE THE ALREADY-ROASTED CHICKENS YOU PURCHASE AT THE MARKET TO MAKE MORE THAN 125 SIMPLE AND DELICIOUS MEALS. Hyperion, 2003.

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Press, BookSumo. Easy Roasted Chicken Cookbook: 50 Delicious Roasted Chicken Recipes. Independently Published, 2019.

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The Perfectly Roasted Chicken. Kyle Books, 2013.

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Book chapters on the topic "Roasted chickens"

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Hart, Eric. "Roast Chicken." In Prop Building for Beginners. Routledge, 2021. http://dx.doi.org/10.4324/9780429350825-7.

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Harcourt, G. C. "Chickens Coming Home to Roast (2003)." In The Making of a Post-Keynesian Economist. Palgrave Macmillan UK, 2012. http://dx.doi.org/10.1057/9780230348653_16.

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Ilcin, Mustafa, and Ali Satar. "The Importance of Orthoptera Insects in Agricultural Fields and Their Investigation As an Alternative Protein Source." In Alternative Protein Sources. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359289.4.

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Orthoptera is an order of insects that includes grasshoppers, crickets, katydids, and locusts. These insects are characterized by their large hind legs, adapted for jumping, and their ability to produce sound (stridulation) by rubbing certain body parts together. Certain species of grasshoppers can undergo a phase change to become locusts, forming large swarms that can travel great distances and cause significant agricultural damage. The sound produced by crickets and katydids is species-specific and is used to attract mates. Each species has a unique song. Many Orthopterans have evolved to bl
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"Spicy Roasted Chickpeas." In Cooking through Cancer Treatment to Recovery. Springer Publishing Company, 2015. http://dx.doi.org/10.1891/9781617052385.0077.

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"Meat Time." In Chemistry in Your Kitchen. The Royal Society of Chemistry, 2016. http://dx.doi.org/10.1039/9781782623137-00176.

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Time is always the most important ingredient in any recipe. Practicing a little foresight and planning, the home cook can use some science to take some relatively effort-free steps to make their meals as good as they can possibly be. From roasted chicken to seared steaks, time plays a crucial role in completing any meal.
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Grim, Jacob, and Wilhelm Grim. "A Tall Tale From Diethmarsch." In Selected Tales. Oxford University Press, 2009. http://dx.doi.org/10.1093/owc/9780199555581.003.0073.

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I’ll tell you something. I saw two roast chickens flying. They were flying fast and had turned their bellies towards Heaven, their backs towards Hell. And an anvil and a millstone were swimming across the Rhine, nice and slow and smooth, and a frog...
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Gray, PJ, and Stanley Hunter. "Uncle Beau’s Sunday Roast Chicken." In Bear Cookin’. Routledge, 2019. http://dx.doi.org/10.4324/9781315792798-79.

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Lust, Teresa. "27. A Good Roast Chicken." In Books That Cook. New York University Press, 2020. http://dx.doi.org/10.18574/nyu/9781479838424.003.0032.

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Lepore, Ernie, and Kirk Ludwig. "A Nice Derangement of Epitaphs." In The Essential Davidson. Oxford University PressOxford, 2006. http://dx.doi.org/10.1093/oso/9780199288854.003.0016.

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Abstract Rather than take for granite that Ace talks straight, a listener must be on guard for an occasional entrcnous and me or a long face no sec. In a roustabout way, he will maneuver until he selects the ideal phrase for the situation, hitting the nail right on the thumb. The careful conversationalist might try to mix it up with him in a baffle of wits. In quest of this pinochle of success, I have often wrecked my brain for a clowning achievement, but Ace’s chickens always come home to roast. From time to time, Ace will, in a jersksome way, monotonise the conversation with witticisms too h
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Seval Sevgi Kirdar, Prof Dr. "9000 YEARS OLD TURKISH TRADITIONAL BEVERAGE:BOZA." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 7. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag7p1ch18.

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Boza successfully navigated to the Caucasus region and ventured into Asia using the networks of Mediterranean merchants. The Turkish population was aware of the widespread distribution of boza. According to historical records, boza production was seen throughout the Seljuk era. Specifically, a kind of boza made from barley or millet was called "Bekni." The populace consumed this type of boza and preserved it in jugs. Boza, an indigenous fermented beverage derived from cereals, is prepared using a combination of millet, maize, rice, and wheat. The substance has a distinct flavor profile that co
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