Volumen 3, Asunto 3 (2015)

Comunicación corta

Using Native and Modified Starch in Processed Cheese Analogue Manufacture to Reduce Cost

• Mohamed ME

Artículo de investigación

Characterization of Natural Orange Juices Employing Physicochemical Properties and FTIR Spectroscopy: A Study with the Storage Time

• Laura Cecilia Bichara, Hernán Enrique Lanús, María Jimena Márquez and Silvia Antonia Brandán

Artículo de investigación

Blood Group Diet Research is the Key to get Precise Results to Improve Human Health

• Sarfraz Hussain, Farhat Rashid, Syeda Mahvish Zahra, Muhammad Umar Nasir and Ayesha Rafique

Artículo de investigación

Evaluation of a Three-Component Plant Derived Extract as Preservative for Fresh Retail Meat

• Paola Del Serrone, Chiara Toniolo and Marcello Nicoletti

Artículo de investigación

Comparative Studies on Deficiency of Calcium in Blood Group AB of Female Hostelized Students with Other Blood Group Types

• Saima Akram and Sarfraz Hussain

Artículo de investigación

Fortification of Yoghurt with Health-Promoting Additives: A Review

• Reeta, Kumar S, Ankita J and Ramadevi N

Artículo de investigación

Behavior of Salmonella typhimurium DT104 during the Manufacturing of Ergo and Ayib, Ethiopian Traditional Fermented Milk Products

• Zelalem Yilma, Gérard Loiseau and Bernard Faye