Ads
-
Related paper
- Transformation of Apple Composition during Cider Production
- Comparative Evaluation of Antimicrobial Effect of -Ginger, Apple Cider Vinegar and Fruit Vinegar - An in Vitro UV Spectrophotometric Study
- PRODUCTION AND QUALITY EVALUATION OF FRUIT JUICE FROM BLENDS OF LOCAL APPLE (MALAY ROSE-APPLE) (SYZYGIUMMALACCENSE) AND PINEAPPLE (ANANASCOMOSUS)
- Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production
- Extraction and Utilization of Pectin from Purple Star-Apple (Chrysophyllum cainito) and African Star-Apple (Chrysophyllum delevoyi) in Jam Production
- SPECIES COMPOSITION OF ENTOMOPHAGES AND ACARIPHAGES OF INDUSTRIAL APPLE PLANTINGS IN CONDITIONS OF THE RIGHT BANK-FOREST STEPPE OF UKRAINE
- Chemical Composition, Physicochemical And Functional Properties of Custard Apple (Annona Squmosa) Seed Flours and Protein Isolate
- CORRELATION BETWEEN SOME OF CHEMICAL COMPOSITION ELEMENTS OF ZOOPLANKTON AS WELL AS PRODUCTION EFFICIENCY AND QUALITATIVE COMPOSITION OF HIGH FATTY ACIDS PROFILE IN CARP MEAT
- Analysis on Apple Production and Trade of Nepal
- FEATURES OF APPLE POMACE PROCESSING IN THE PRODUCTION OF FEED FOR HORSES
