Please use this identifier to cite or link to this item:
|Title:||تحليل أثر استعمال الصمغ في حفظ بيض الدواجن عند درجات حرارة مختلفة|
|Authors:||امانى حسين ضو البيت|
|Abstract:||Abstract This research followed an analytical methodology in the analysis of data concerning the experiment of using gum in the preservation of some poultry eggs at different degrees of temperature, in which detailed description of data was carried out to explain the independent variables and variables associated with them, the appropriate design for analysis and how to use it; and also the explanation of factorial experiment with two factors and two levels on the research data, The Complete Randomized Design (CRD) was applied . The data was put in tables that are suitable for manual analysis; and lastly the data was analyzed using the computer programme SPSS, and knowledge of the effect’ of each of gum, temperature degree and overlapping between them in the preservation of poultry eggs . The results were discussed and action was taken about them .|
|Appears in Collections:||احصاء - ماجستير|
Files in This Item:
|اماني حسين ضو البيت.pdf||3.18 MB||Adobe PDF||View/Open Request a copy|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.