ISSN: 2157-7110
исследовательская статья
Physicochemical, Nutritional, Shelf Life and Sensory Properties of Iranian Sangak Bread Fortified with Grape Seed Powder
Ergosterol and Patulin Contents of Conventional and Homemade Red Peppers and Hot Red Peppers Pastes
Physical and Mechanical Properties of Fish Feed Pellets
Sensory, Physical and Nutritional Qualities of Cookies Prepared from Pearl Millet (Pennisetum Typhoideum)
Evaluation of the Efficiency of a Congo-Red Uptake Technique for Detection and Isolation of Plasmid-Bearing (Pyv) Yersinia pestis KIM5 in Retail Raw Ground Beef and Pork
Production Technology, Chemical Composition and Use of Alfalfa Protein-Xanthophyll Concentrate as Dietary Supplement