обложка
Том 8 · № 2
Опубликован
Опубликовано: 30.09.2020
26
Статьи
4
Рубрики
237
Общее количество страниц
Research Article 22 Статьи
A quality index method for squid Uroteuthis (Photololigo) chinensis (Gray, 1849) preserved on ice
Amaranth as a bread enriching ingredient
Hepatoprotective effect of breads with extracts of plants growing in the Far East
Smertina Elena S. , Fedyanina Lyudmila N. , Lyakh Vladimir A. Опубликован с 232 по 240 Загрузки: 4597
Effects of lingonberry extract on the antioxidant capacity of meat paste
Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components
Effects of dust phenomenon on heavy metals in raw milk in western Iran
Production of peptides and amino acids from microbial biomass in food and feed industries: biotechnological aspects
Effects of non-meat proteins on the quality of fermented sausages
Velemir Ana , Mandić Snježana , Vučić Goran , Savanović Danica Опубликован с 259 по 267 Загрузки: 4948
Fungal microbiome of barley grain revealed by NGS and mycological analysis
Identification of total aromas of plant protein sources
Yeast-rich mannan fractions in duck cultivation: prospects of using
Panax ginseng callus, suspension, and root cultures: extraction and qualitative analysis
Assessing protopectin transformation potential of plant tissue using a zoned criterion space
Antioxidant and anti-diabetic activity of pomegranate (Punica granatum L.) leaves extracts
Kashk with caper (Capparis spinosa L.) extract: quality during storage
Hematian Ashkan , Nouri Marjan , Dolatabad Saeed Safari Опубликован с 402 по 410 Загрузки: 2759
Production of enriched lamb in biodegradable packaging
Toxicity of apple juice and its components in the model plant system
Antibiotic activity and resistance of lactic acid bacteria and other antagonistic bacteriocin-producing microorganisms
Instant tea from Condonopsis javanica L. root extract via spray drying
Quality characteristics of snacks produced from nixtamalized corn flours of new drought-tolerant yellow corn hybrids
Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions
Substituting wheat flour with okara flour in biscuit production
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