食品加工与技术杂志

研究文章

Study on the Effect of Thermal Processing on Ready-To-Eat Poultry Egg Keema

• Ashraf G, Sonkar C, Masih D and Shams R

研究文章

Effects of Conventional and Microwave Heating Pasteurization on Physiochemical Properties of Pomelo (Citrus maxima) Juice

• Kumar S, Khadka M, Mishra R, Kohli D and Upadhaya S

研究文章

Benefit of Lactose Concentration between Goat’s Milk and Commercialized Powder Milk

• Nur Sofuwani ZA, Siti Aslina H and Siti Mazlina MK

研究文章

Evaluation of Anti-Nutritional Factor Reduction Techniques for Triticale Improved Utilization System in Amhara Region

• Ayalew Demissew, Keber Temesgen and Ayenew Meresa

研究文章

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

• Bibi S, Kowalski RJ, Zhang S, Ganjyal GM and Zhu MJ