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Best database for nutritions 2 February 2, 2019
Food Safety working Group in EU 2 May 19, 2019
Frozen pasta flow chart 4 May 19, 2019
Biotechnological Processes in Microbial Amylase Production 1 May 18, 2019
Assessment of Honey Quality in Ghana: A Pilot Study of Honeys Produced in Drobo and Berekum 1 May 14, 2019
Energy savings in the company 2 May 14, 2019
Kidney beans(boiling, roasting, toasting and germinating) on the quality of kidney beans flour 1 May 5, 2019
What is the differences between HACCP and HARPC? 4 May 5, 2019
Quality Assessment of Sweet Cherry (Prunus avium) Juice Treated with Different Chemical Preservatives 1 May 4, 2019
Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques 1 May 4, 2019
Microbiological Safety of Kitchen Sponges Used in Food Establishments 1 May 4, 2019
What is the possible utilization of the "seeds" of the fruit of Amlok or Date-plum (Diospyros Lotus)? 2 May 1, 2019
Food safety and manufacturing GPM 8 April 29, 2019
FSSAI Annual Returns Process 1 April 29, 2019
Hazelnut cream, cocoa cream, food technology 6 April 23, 2019
Chocolate panning and hard sugar panning 2 April 23, 2019
Know your food contaminated or not with a sensor attached package 3 April 19, 2019
Is there any body wants mango juice recipe formulation presenation and excel database 3 April 19, 2019
Most interesting food fraud case 4 April 16, 2019
What is main use of yogurt in breadmaking? 14 April 15, 2019
Manufacturing of Potato Chips and its Quality Improvement 1 April 13, 2019
Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan 1 April 13, 2019
Effect of storage temperature on the physicochemical, nutritional and microbiological quality of pasteurised soursop (Annona muricata L.) Juice 1 April 13, 2019
Acceptable daily taurine and inositol norm 1 April 2, 2019
Effect of particle size of selected composite spices on storability of fried meat 1 April 13, 2019
Blue color in salt 4 April 10, 2019
The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods 3 April 9, 2019
A video about gelatine 4 April 9, 2019
What is the main differences between chocolate and compound? 4 April 9, 2019
Artificial intelligence and industry 4.0 3 April 6, 2019