11 Artículos
Acceso abierto | 09 jul 2022
Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer
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Acceso abierto | 09 jul 2022
Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products
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Acceso abierto | 09 jul 2022
Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa
, y Acceso abierto | 09 jul 2022
Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from Dacryodes Edulis Seed
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Acceso abierto | 09 jul 2022
Mineral Composition, Antioxidant, Anti-Urease, and Antibiofilm Potential of Juglans Regia Leaves and Unripe Fruits
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Acceso abierto | 09 jul 2022
Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper (Capsicum Spp)
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Acceso abierto | 09 jul 2022
The Analysis of Correlations Between Terpene Transformations and Fermentation Type of Apple Musts
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Acceso abierto | 09 jul 2022
Differences in the Pollen Content of Varieties of Polish Honey from Urban and Rural Apiaries
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Acceso abierto | 09 jul 2022
Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and Beans
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Acceso abierto | 09 jul 2022
Biochemical Composition and Antioxidant Activity of Different Preparations from Microbial Waste of the Beer Industry
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