Works matching IS 10820132 AND DT 2022 AND VI 28 AND IP 4
Results: 8
Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses.
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- Food Science & Technology International, 2022, v. 28, n. 4, p. 366, doi. 10.1177/10820132211014985
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- Article
Effect of temperature and soluble solid on Bacillus subtilis and Bacillus licheniformis spore inactivation and quality degradation of pineapple juice.
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- Food Science & Technology International, 2022, v. 28, n. 4, p. 285, doi. 10.1177/10820132211019143
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- Article
Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production.
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- Food Science & Technology International, 2022, v. 28, n. 4, p. 353, doi. 10.1177/10820132211012252
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- Article
Antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis.
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- Food Science & Technology International, 2022, v. 28, n. 4, p. 331, doi. 10.1177/10820132211013273
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- Article
The effect of red and violet light emitting diode (LED) treatments on the postharvest quality and biodiversity of fresh-cut pakchoi (Brassica rapa L. Chinensis).
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- Food Science & Technology International, 2022, v. 28, n. 4, p. 297, doi. 10.1177/10820132211018892
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- Article
Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer.
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- Food Science & Technology International, 2022, v. 28, n. 4, p. 340, doi. 10.1177/10820132211012919
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- Article
Wet milling of buckwheat cultivars and some quality properties of the fractions.
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- Food Science & Technology International, 2022, v. 28, n. 4, p. 320, doi. 10.1177/10820132211011303
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- Article
Effects of pulsed ultrasound treatment on the physicochemical and textural properties of chicken myofibrillar protein gel.
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- Food Science & Technology International, 2022, v. 28, n. 4, p. 309, doi. 10.1177/10820132211011302
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- Article