Found: 8
Select item for more details and to access through your institution.
Value-added processing of by-products from spice industry.
- Published in:
- Food Quality & Safety, 2019, v. 3, n. 2, p. 73, doi. 10.1093/fqsafe/fyy029
- By:
- Publication type:
- Article
Microbiological safety of spices and their interaction with antibiotics: implications for antimicrobial resistance and their role as potential antibiotic adjuncts.
- Published in:
- Food Quality & Safety, 2019, v. 3, n. 2, p. 93, doi. 10.1093/fqsafe/fyz008
- By:
- Publication type:
- Article
Estimates and burden of foodborne pathogens in RTE beverages in relation to vending practices.
- Published in:
- Food Quality & Safety, 2019, v. 3, n. 2, p. 107, doi. 10.1093/fqsafe/fyz007
- By:
- Publication type:
- Article
Effect of selected dietary fibre sources and addition levels on physical and cooking quality attributes of fibre-enhanced pasta.
- Published in:
- Food Quality & Safety, 2019, v. 3, n. 2, p. 117, doi. 10.1093/fqsafe/fyz010
- By:
- Publication type:
- Article
Dissipation pattern of azoxystrobin and difenoconazole in red dragon fruit (Hylocereus polyrhizus) cultivated in Indonesian highland (West Java) and coastal area (D.I. Jogyakarta) and its implication for dietary risk assessment.
- Published in:
- Food Quality & Safety, 2019, v. 3, n. 2, p. 99, doi. 10.1093/fqsafe/fyz009
- By:
- Publication type:
- Article
Critical review of radio-frequency (RF) heating applications in food processing.
- Published in:
- Food Quality & Safety, 2019, v. 3, n. 2, p. 81, doi. 10.1093/fqsafe/fyz002
- By:
- Publication type:
- Article
Coconut oil: what do we really know about it so far?
- Published in:
- Food Quality & Safety, 2019, v. 3, n. 2, p. 61, doi. 10.1093/fqsafe/fyz004
- By:
- Publication type:
- Article
Characteristics and properties of goat meat gels and balls as affected by setting conditions.
- Published in:
- Food Quality & Safety, 2019, v. 3, n. 2, p. 129, doi. 10.1093/fqsafe/fyz005
- By:
- Publication type:
- Article