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Иш: IMPACT OF CURING SALT (NITRITES) ON THE PROCESSED MEAT PRODUCTS AND ITS ALTERNATIVES: A REVIEW
Development of Technology to Incorporate Curry leaves (Murraya Koenjii) to Develop Functional Chicken Sausage and Evaluation of Chemical Properties
Kasun Dissanayake, Mohamed Rifky, Mohamed Jesfar +4
МақолаPhytochemicals and Antioxidant ActivitiesIOP Conference Series Earth and Environmental Science20238 иқтибосABIDietary intervention in depression – a review
Tao Wu, Ran Liu, Ling Zhang +6
Шарҳ мақола20226 иқтибосABIStrategies to Improve Meat Products’ Quality
Claudiu Ștefan Ursachi, Simona Perța-Crișan, Florentina‐Daniela Munteanu
Шарҳ мақола20202 иқтибосABI