About the Library category
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0
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823
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September 17, 2019
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Edible oleogels for the oral delivery of lipid soluble molecules
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0
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136
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March 12, 2024
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Food Safety – Problems and Solutions
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0
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8559
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February 15, 2020
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Safety, Quality and Processing of Fruits and Vegetables
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0
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2303
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August 17, 2020
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Microbiological Quality of Soft White Cheese
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0
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1901
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September 30, 2022
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Sucrose substitution in cake systems is not a piece of cake
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0
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1057
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November 4, 2023
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Control of Foodborne Biological Hazards by Ionizing Radiations
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0
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2879
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July 5, 2020
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The Concept of Postbiotics
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0
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2415
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May 30, 2023
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FSA Explains: Salmonella
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0
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1224
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October 26, 2019
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Determination of Fatty Acid Content
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0
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1041
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July 23, 2019
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Incidence of foreign bodies in european foods
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0
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2751
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December 1, 2019
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Xylella fastidiosa
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0
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952
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August 15, 2020
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Cocoa Shell - with Great Potential for Wide Application
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0
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3381
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June 24, 2019
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A Global Presentation on Trends in Food Processing
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0
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3388
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October 20, 2022
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Olive Oil Phenols
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0
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1835
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November 6, 2019
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Case Studies of Small-Medium Food Enterprises
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0
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1171
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September 24, 2023
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Food Brewing Technology and Brewing Microorganisms
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0
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268
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October 1, 2023
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Pyrolysis of Table Sugar
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0
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1516
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March 21, 2020
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Ultrasound Application to Improve Meat Quality
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0
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2201
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June 6, 2020
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Biotechnological Processes in Microbial Amylase Production
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0
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1242
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October 1, 2022
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Nanostructured Colloids in Food Science
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0
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2056
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June 20, 2020
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Preservation of Seafoods by Hurdle Technology
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0
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1511
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July 31, 2021
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Edible Coating
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0
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514
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June 18, 2023
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Facts on foodborne pathogens
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0
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3876
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October 1, 2022
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Use of Natural Antimicrobial Agents: A Safe Preservation Approach
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0
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1706
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March 21, 2020
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Alternatives for Sugar Replacement in Food Technology
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0
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1997
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October 12, 2019
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A Guide to Calculating the Shelf Life of Foods
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5
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12776
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January 28, 2023
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Nutritional Composition of Meat
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1
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3221
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April 2, 2023
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How to Determine the Shelf Life of Food
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6
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20764
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January 28, 2023
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Packaging Design Alternatives for Meat Products
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0
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2337
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May 11, 2020
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