Proceedings of the 15th Congress of the International Colour Association 2023
, 2023 International Colour Association
core +1 more source
The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products. [PDF]
FoodsJůzl M +6 more
europepmc +1 more source
Effect of <i>Hippophae rhamnoides</i> Extract Addition on the Quality and Safety of Traditional Kazakh Chunked Delicacy "Jaya". [PDF]
FoodsAlimardanova MK +8 more
europepmc +1 more source
Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification. [PDF]
Foods, 2023 Abril B +3 more
europepmc +1 more source
Valorisation of Culled Iberian Sows Through the Montanera System: Immunocastration, Welfare and Sustainable Production. [PDF]
Animals (Basel)García-Gudiño J +5 more
europepmc +1 more source
Thermal stabilisation of cocoa fruit pulp - Effects on sensory properties, colour and microbiological stability. [PDF]
Curr Res Food Sci, 2023 Bickel Haase T +4 more
europepmc +1 more source
Innate knowledge of herbal medicine among the Sonowal Kachari tribe of Lakhimpur district, Assam, India. [PDF]
J Ayurveda Integr MedDihingia PC, Borah D, Zimik W, Sharma P.
europepmc +1 more source
Mushroom: an emerging source for next generation meat analogues. [PDF]
Front NutrPanda J +6 more
europepmc +1 more source
Use of Selected Environmental Lactic Acid Bacteria During Industrial Production of Heat-Treated Nitrite-Free Organic Sausage. [PDF]
FoodsSzymański P +5 more
europepmc +1 more source
Ten-Year Surveillance of <i>Listeria monocytogenes</i> in Traditional Dry-Cured and Fermented Meat Products of Montenegro. [PDF]
MicroorganismsOrahovac A +4 more
europepmc +1 more source