体积 5, 问题 4 (2017)

评论文章

Drying and Dehydration Technologies: A Compact Review on Advance Food Science

• Arefin A, Mallik A, Sonmoy K, Nahian SRAl and Sakif AS

研究文章

Effect of Black Pepper (Piper Nigrum L.) on the Keeping Quality of Spiced Cottage Cheese

• Himabindu D and Arunkumar H

研究文章

Nutritional Analysis of Musa Acuminata

• Gowri Shankar, Jeevitha P and Shadeesh L

研究文章

Apprising Techniques of Minimal Processing

• Gowri Shankar,Jeevitha P and Shadeesh L

评论文章

Evaluation of Potentially Food-Borne Beneficial and Toxic Chemical Compounds Formation during Maillard Reaction

• Mahtab Shoukat and Muhammad Jawad Manzoor

研究文章

Consumer Preference of Raw Beef (“Kurt”) in Wolaita Sodo Town, Southern Ethiopia

• Amistu K, Ermias B and Asrat A

研究文章

Technical Sheet of Process of Attieke Production in Cote Divoire

• Kouame AK, Jean-Paul KMB, Boli ZA, Djeni N and Marcellin KD