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Technologie Alimentaire
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Yoghurt quality control and study of the acidifying power of lactic cultures
Photooxidative stability of soybean, corn and rapeseed oils
Quality evaluation of common and low sugar strawberry jellies made from guarani and...
Yoghurt of soybean milk added of cow's milk ano its acceptability in several fla...
Efficiency study of some polyelectrolytes used for sugar-cane clarification
Usage of reconstituted milk for mozzarella cheesemaking
Distribution of the aflatoxin contamination in different types of peanut (Arachis...
Comparative characterization or some nutritional and antinutritional factors present...
Production and characterization of water hyacinth (Eichhornia crassipes) protein...
Avaliation of study methodology of some antimicrobial products action upon gram (...
Résultats: Montrant 10 de 122 à l'page 11 de 13
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