Adolescents’ ability to select healthy food using two different front-of-pack food labels: a cross-over study.
- Published in:
- Public Health Nutrition, 2014, v. 17, n. 6, p. 1403, doi. 10.1017/S1368980013001274
- By:
- Publication type:
- Article
Works matching DE "EFFECT of salts on food"
Results: 5
1
2
Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing.
- Published in:
- Journal of Poultry Science, 2014, v. 51, n. 2, p. 220, doi. 10.2141/jpsa.0130149
- By:
- Publication type:
- Article
3
Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate.
- Published in:
- Journal of Poultry Science, 2014, v. 51, n. 2, p. 206, doi. 10.2141/jpsa.0130079
- By:
- Publication type:
- Article
4
The effect of salt concentration and fermentation time on pH value, total acidity and microbial characteristic of pickled ginger (Zingiber officinale Rosc.).
- Published in:
- International Food Research Journal, 2018, v. 25, n. 6, p. 2301
- By:
- Publication type:
- Article
5
Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus).
- Published in:
- Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 5599, doi. 10.1007/s11694-021-01118-y
- By:
- Publication type:
- Article