| 701 |
Influence of temperature and time of sterilization on the hydrolysis of protein substances and amino acid content of canned beef Food Technology |
1962 |
| 702 |
Influence of temperature and time of sterilization on the tryptophan content in canned beef |
1962 |
| 703 |
Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making |
|
| 704 |
Effect of freezing and boiling on minerals content of six Egyptian Buffalo organs |
|
| 705 |
Evaluation of nutritional status of Assiut University Schools children |
|
| 706 |
Integrating GC–MS, high-throughput sequencing, and machine learning to elucidate flavor development and microbial succession in Italian-style dry-cured ham |
|
| 707 |
Nutritional Quality of Ostrich Meat, Edible Offal, and Fat Tissue |
|
| 708 |
Physicochemical Attributes and Stabilization Mechanism of Emulsions Stabilized by Microfluidized Soybean By-Products |
|
| 709 |
Synergistic Effects of Soybean Hull Polysaccharide Concentration and pH on the Formation and Functional Properties of Soy Protein Isolate Gels |
|
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