Development and optimization of processing techniques for intermediate moisture muskmelon chunks
- 期刊名称Food Science & Nutrition
- 作者Din, Ahmad; Nadeem, Muhammad; Saeed, Farhan; Ahmad, Muhammad Haseeb; Tufail, Tabussam; Bader Ul Ain, Huma; Mushtaq, Zarina; Hussain, Shahzad; Anjum, Faqir Muhammad
- 卷第7卷
- 期第10期
- 印刷ISSN2048-7177
- 电子ISSN2048-7177
- 文件大小670.53KB
- 发表时间2019-10
- DOI10.1002/fsn3.1183
- 页码3253-3260
Microbial modeling in foodsWhiting, Richard C. · Critical Reviews in Food Science and Nutrition · 1995
Muscle growth and exercisePearson, A. M. · Critical Reviews in Food Science and Nutrition · 1990
Absinthe—A ReviewLachenmeier, Dirk W.; Walch, Stephan G.; Padosch, Stephan A.; Kröner, Lars U. · Critical Reviews in Food Science and Nutrition · 2006
Lipid oxidation in foodsSt. Angelo, Allen J.; Vercellotti, John; Jacks, Tom; Legendre, Michael · Critical Reviews in Food Science and Nutrition · 1996
Issue InformationFood Science & Nutrition · 2013
Bioavailability of Phenolic CompoundsKARAKAYA, SIBEL · Critical Reviews in Food Science and Nutrition · 2004
An Impression of Coffee CarbohydratesArya, Meenakshi; Rao, L. Jagan Mohan · Critical Reviews in Food Science and Nutrition · 2007
PrefaceAnderson, G. Harvey; Clydesdale, Fergus; Slavin, Joanne · Critical Reviews in Food Science and Nutrition · 1994