Kết quả tìm kiếm

1

Ảnh bìa

A review on the role of packaging in securing food system , adding value to food products and reducing losses and waste

A review on the role of packaging in securing food system , adding value to food products and reducing losses and waste

Sách

2

Ảnh bìa

Determination of chemical composition, nutritional quality and anti-diabetic potential of raw, blanched and fermented wonderful kola (Buchholzia coriacea) seed flour

Determination of chemical composition, nutritional quality and anti-diabetic potential of raw, blanched and fermented wonderful kola (Buchholzia coriacea) seed flour

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3

Ảnh bìa

Does the host contribute to modulation of mycotoxin production by fruit pathogens?

Does the host contribute to modulation of mycotoxin production by fruit pathogens?

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4

Ảnh bìa

Evaluation of the microbiological quality of dairy products using TEMPO system

Evaluation of the microbiological quality of dairy products using TEMPO system

Sách

5

Ảnh bìa

Irrigation water quality for leafy crops , a perspective of risks and potential solutions

Irrigation water quality for leafy crops , a perspective of risks and potential solutions

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6

Ảnh bìa

Microbiological quality assessment of frozen fish and fish processing materials from Bangladesh

Microbiological quality assessment of frozen fish and fish processing materials from Bangladesh

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7

Ảnh bìa

Microbiological quality of meat preparations and meat products

Microbiological quality of meat preparations and meat products

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8

Ảnh bìa

Microbiological safety of strawberries and lettuce for domestic consumption in Egypt

Microbiological safety of strawberries and lettuce for domestic consumption in Egypt

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9

Ảnh bìa

Rapid detection and identification of mycotoxigenic fungi and mycotoxins in stored wheat grain

Rapid detection and identification of mycotoxigenic fungi and mycotoxins in stored wheat grain

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10

Ảnh bìa

Safety criteria for the acquisition of meat in brazilian university restaurants

Safety criteria for the acquisition of meat in brazilian university restaurants

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11

Ảnh bìa

Development and characterization of carob flour based functional spread for increasing use as nutritious snack for children

Development and characterization of carob flour based functional spread for increasing use as nutritious snack for children

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12

Ảnh bìa

Importance of objective and subjective measurement of food quality and their inter-relationship

Importance of objective and subjective measurement of food quality and their inter-relationship

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13

Ảnh bìa

Influence of storage duration on stability and sensorial quality of dried beef product (Kilishi)

Influence of storage duration on stability and sensorial quality of dried beef product (Kilishi)

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14

Ảnh bìa

Microbiological, sensorial, and chemical quality of gamma irradiated pistachio nut (Pistacia Vera L.)

Microbiological, sensorial, and chemical quality of gamma irradiated pistachio nut (Pistacia Vera L.)

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15

Ảnh bìa

Fertilizing Crops for Functional Foods

Fertilizing Crops for Functional Foods

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16

Ảnh bìa

Comparative effect of cabinet, microwave and freeze-drying on physical and nutritional quality of onion stalk

Comparative effect of cabinet, microwave and freeze-drying on physical and nutritional quality of onion stalk

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17

Ảnh bìa

Effect of different drying techniques on the quality of garlic , a comparative study

Effect of different drying techniques on the quality of garlic , a comparative study

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18

Ảnh bìa

Intelligent packaging as device for monitoring of risk factors in food

Intelligent packaging as device for monitoring of risk factors in food

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19

Ảnh bìa

Active and intelligent packaging techniques in food production chains

Active and intelligent packaging techniques in food production chains

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20

Ảnh bìa

Food Industry Glossary

Food Industry Glossary

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