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American journal of food technology, Tập 9, Số 5, 2014
Mục lục:
DòngNội dung
1Zahdi Date Vinegar: Production and Characterization / Mohammed Hashim Matloob
2Isolation and Characterization of Thermotolerant Alkaline Serine Protease of Bacillus sp. P-02 / Rajeeva Gaur, Soni Tiwari and Alka Sharma
3Bacterial Hazards Especially Pathogenic to Human in Consumable Marine Fishes of Noakhali Sadar, Bangladesh / Priyanka Rani Majumdar and others
4Exploring the OIC Food Manufacturer Intention Towards Adopting Malaysian Halal Certification / Rozailin Abdul Rahman and others
5Determining the Level ofApplication ofHazard Analysis and Critical Control Point (HACCP) Principles in Smoked Fish at Two Fishing Communities in Ebonyi State / J.N. Nwakpa, T.N. Ikwor and L.L.C. Ugwu