Yongjia Diao, Xu Si, Wenting Shang, Zhongkai Zhou, Zhiwei Wang, Paiyun Zheng, Padraig Strappe, Chris Blanchard
págs. 327-335
Quality of pork loin stored under different light intensity
Monika Marcinkowska-Lesiak, Ewa Polawska, Adrian Stelmasiak, Agnieszka Wierzbicka
págs. 336-343
págs. 344-351
págs. 352-356
Determination of preservative residues and microbial contents of commercial Chinese duck neck meat
Zaixiang Lou, Md Ramim Tanver Rahman, Jun Zhang, Kou Xingran, Smith Gilliard Nkhata, Zhu Song, Nabil Qaid M. Al Hajj
págs. 357-360
Optimization and characterization of gelatin from kumakuma (Brachyplatystoma filamentosum) skin
Elen Vanessa Costa da Silva, Lúcia de Fátima Henriques Lourenço, Rosinelson da Silva Pena
págs. 361-368
págs. 369-373
págs. 374-381
págs. 382-390
págs. 391-399
págs. 400-408
Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies
Jaruporn Rakmai, Benjamas Cheirsilp, Ana María Torrado Agrasar, Jesús Simal Gándara, Juan Carlos Mejuto Fernández
págs. 409-417
págs. 418-424
págs. 425-432
Analysis of enniatins and beauvericin by LC-MS/MS in wheat-based products
Oana Stanciu, Cristina Juan, Doina Miere, Felicia Loghin, Jordi Mañes Vinuesa
págs. 433-440
Abimannan Arulkumar, Kaliyan Ramanchandran, Sadayan Paramasivam, Rameshthangam Palanivel, José Manuel Miranda López
págs. 441-447
Effect of carrier agents on chemical properties and sensory evaluation of spray-dried Nigella sativa
B. Varastegani, W. Zzaman, K. V. Harivaindaran, T. A. Yang, W.N.W. Abdullah, L.K. Lee, A.M. Easa
págs. 448-456
págs. 457-465
págs. 466-473
págs. 474-487
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