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Technologie Alimentaire

  
 
Résultats: Montrant 10 de 132 à l'page 5 de 14
Nom
Titre
Domaine
Document
Unité
Année
Antioxidant activity of rosemary (Rosmarinus officinalis L.) and ore gano (Origanum...
Variation of ascorbic acid and β-carotene content in acerola (Malpighia glabra...
Spectrophotometric analysis of the lipidic fraction in soaked soybeans [Glycine max...
Fermentation of endogenous trehalose and glycogen by Saccharomyces cerevisiae
Technology application to freshwater fish species aiming to the rural agroindust...
Physical, chemical, biochemical, and sensorial characteristics of hearts of palm...
Effects of high and low methoxyl citric pectin and cellulose on serum levels of cholesterol...
Study of the agroindustrial alterations induced by the irradiated tissue culture...
Occurrence of coliforms and fecal streptococcus in foods with low moisture conte...
Résultats: Montrant 10 de 132 à l'page 5 de 14
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