Ушбу ишга иқтибос қилган ишлар

2 та иш

Иш: Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

1. Inorganic additives in meat production and processing

   Kasun Dissanayake, Mohamed Rifky, Dulangana Hunupolagama +5

   МақолаMeat and Animal Product QualityE3S Web of Conferences202422 иқтибос

   ABIABI:AkademIndex/openalex/2024.article.000235

2. Volumetric properties of disodium dihydrogen pyrophosphate aqueous solution from 283.15 to 363.15 K at 101.325 kPa

   Umarbek Alimov, Kaiyu Zhao, Jiayin Hu +4

   МақолаChemical and Physical Properties in Aqueous SolutionsFood Chemistry20210 иқтибос

   ABIABI:AkademIndex/openalex/2021.article.001895