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Cow lung is a type of offal used in various cuisines and also as a source for pulmonary surfactants. In Peru it is known as bofe, and in Nigeria as Fùkù. In Indonesia, Paru goreng (fried cow lung) is a popular type of Padang food, and Nasi kuning can be made with cow lung. In Bangladesh it's called Fapsha.
Lights are the lungs of game or livestock as used in cooking and butchery.Although technically offal, lights are rarely used in English-speaking culinary traditions, with the exception of the Scottish national dish haggis.
Cow's lung called paru, coated with spices (turmeric and coriander) and fried is often eaten as a snack or side dish. The liver is also sometimes made into a spicy dish called rendang. Cow or goat tongue is sliced and fried, sometimes in a spicy sauce, or more often beef tongue are cooked as semur stew. Brain is sometimes consumed as soto or gulai.
Central Cattle Breeding and Dairy Farm (Bengali: কেন্দ্রীয় গো-প্রজনন ও দুগ্ধ খামার) is a Bangladesh government owned cattle breeding farm and research cenre. [1] [2] [3] It is located in Savar Upazila besides Jahangirnagar University. Mohammad Ali is the managing director of the farm. [4]
Department of Livestock traces its origin to a veterinary unit formed for the British Cavalry during the colonial era in 1795. In 1883, it became the Civil Veterinary Department formed by the British Raj.
National Institute of Diseases of the Chest and Hospital (NIDCH) [1] [2] (Bengali: জাতীয় বক্ষব্যাধি ইনস্টিটিউট ও হাসপাতাল) is a state supported research institute and hospital in Bangladesh. [3] [4] It was established in 1955 as TB Hospital.
A 2004 study in the Journal of Occupational and Environmental Medicine found that "excess risks were observed for mortality from all causes, all cancers, and lung cancer" in workers employed in the New Zealand meat processing industry. [25] The worst thing, worse than the physical danger, is the emotional toll.
Mie Bangladesh or Bangladeshi noodles (Indonesian: mi meaning "noodle" [1]), also called nyemek noodles [2] is a dish of Indonesian cuisine. It is a variation on mi goreng and originated in the Indonesian city of Lhokseumawe, Aceh .