透過高壓加工和微波複合電磁加熱以增進醃漬肉(咑瑪糆)的安全性.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2024, v. 62, n. 4, p. 196, doi. 10.6578/TJACFS.202412_62(4).0005
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- Article
Works matching IS 16052471 AND DT 2024 AND VI 62 AND IP 4
Results: 5
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Effects of Temperature, Duration, and Moisture Content on Physicochemical and Microstructural Properties of Pepper and Tomatoes Purees.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2024, v. 62, n. 4, p. 184, doi. 10.6578/TJACFS.202412_62(4).0004
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- Publication type:
- Article
3
Consumer Perceptions of Micronutrient-Enriched Chocolate Cookies: A Case Study of Spirulina Fortification in Combating Childhood Stunting.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2024, v. 62, n. 4, p. 176, doi. 10.6578/TJACFS.202412_62(4).0003
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- Publication type:
- Article
4
Improved Antioxidant and Anti-Melanogenic Effects of Pitaya Fruit Peel with Membrane Process.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2024, v. 62, n. 4, p. 166, doi. 10.6578/TJACFS.202412_62(4).0002
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- Publication type:
- Article
5
The Assessments of Antioxidant and Antimicrobial Activities on The Honey of Different Regions in Taiwan and Thailand.
- Published in:
- Taiwanese Journal of Agricultural Chemistry & Food Science, 2024, v. 62, n. 4, p. 155, doi. 10.6578/TJACFS.202412_62(4).0001
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- Publication type:
- Article