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Food Science and Technology

  
 
Results: Displaying 10 of 388 on page 7 of 39
Name
Title
Area
Document
Colleges
Year
Comparison between iron availability in presence of vitamin A and beta-carotene in...
Fusarium graminearum and deoxynivalenol occurrence in wheat kernels used in Braz...
Carcasses and cuts classification system and the effects of time after slaughtering...
Effect of essential oils of different species of Eucalyptus on the microflora of...
Bacterial properties of green propolis bacteria contaminants on the ethanol ferm...
Waste of onion (Allium cepa l.) as a natural preservative in meat
Comparative study of methods for determination and estimation of fiber and reducing...
Energy and nutrients disponibility to the people living in Recife and São Paulo metropolitan...
Thermical treatment as a form to certificate the quality of Perna perna mussel –...
Influence of the temperature, concentration ofpectinase and incubation time on the...
Results: Displaying 10 of 388 on page 7 of 39
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