ISSN: 2157-7110
исследовательская статья
Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat
Recovery of Antioxidants from Grape Seeds and its Application in Fried Food
Modelling the Drying Characteristics of Osmosised Coconut Strips at Constant Air Temperature
Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures
Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits