Ads
-
Related paper
- Effect of electrolyzed water on physicochemical and sensory qualities of beef
- Effect of Local Stabilizers on the Physicochemical, Sensory and Microbial Qualities of Thermized Set Yoghurt
- Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs Products
- Microbial and Physicochemical Qualities of River Owena Water: An Important Source of Domestic Water in Owena Metropolis
- The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham
- Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties
- PRESERVATIVE EFFECT OF HERBS AND SPICES ON THE MICROBIAL AND SENSORY QUALITIES OF SCOMBEROMORUS GUTTATUS AND LUTJANUS GIBBUS
- Effect of Elevated Storage Temperatures on the Physicochemical and Sensory Properties of Apple Puree
- Effect of thermal Processing Time on the Physicochemical and Sensory Properties of Lebanese Tfayfiha Verjuice Variety
- Iranian grape syrup used as a prebiotic and its effect on the physicochemical, microbiological, and sensory properties of probiotic yogurt
