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CONSUMER PREFERENCE STUDY ON COMBINED ULTRASOUND AND SODIUM HYPOCHLORITE TREATED FRESHCUT KIWIFRUITS COATED WITH CHITOSAN USING THE FUZZY LOGIC APPROACH.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 11, n. 1, p. 1, doi. 10.15414/jmbfs.4054
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- Article
Physical, chemical, textural, and thermal properties of cashew apple fruit.
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- Journal of Food Process Engineering, 2019, v. 42, n. 5, p. N.PAG, doi. 10.1111/jfpe.13094
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- Article
ENGINEERING PROPERTIES AND SHELF LIFE OF FRESHLY HARVESTED INDIAN KIWI CULTIVARS FOR FACILITATING PRIMARY PROCESSING.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 3, p. 107, doi. 10.34302/crpjfst/2019.11.3.10
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- Article
OPTIMIZATION OF PROCESS PARAMETERS FOR MICROWAVE ASSISTED UV STERILIZATION SYSTEM FOR ORANGE JUICE.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 4, p. 159
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- Article
Effect of grinding methods on powder quality of king chilli.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 3, p. 1686, doi. 10.1007/s11694-018-9784-6
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- Article
Deliquescence‐induced release of ethyl formate and chlorine dioxide from their precursors‐loaded sachets for in‐package fumigation of spotted wing drosophila (Drosophila suzukii Matsumura).
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- Packaging Technology & Science, 2024, v. 37, n. 4, p. 225, doi. 10.1002/pts.2790
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- Article