← Ishga qaytish
Ushbu ish iqtibos qilgan ishlar
31 ta ish
Ish: 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
MaqolaPhytochemicals and Antioxidant ActivitiesIOP Conference Series Earth and Environmental Science20238 iqtibosABIDietary intervention in depression – a review
Tao Wu, Ran Liu, Ling Zhang +6
Sharh maqola20226 iqtibosABIStrategies to Improve Meat Products’ Quality
Claudiu Ștefan Ursachi, Simona Perța-Crișan, Florentina‐Daniela Munteanu
Sharh maqola20202 iqtibosABI