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American journal of food technology, Tập 9, Số 4, 2014
Mục lục:
STTNội dung
1Development of New Functional Cooked Sausages by Addition of Goji Berry and Pumpkin Powder / A.A. Bulambaeva and others
2Optimization of Osmotic Dehydration ofApples Slices in Dates Syrup Using the Response Surface Methodology / H. Acheheb, A. Ferradji and A. Khatir
3Comparison on Two Methods of Preparation of Zobo Drink on the Survival of Bacillus species / S.F. Mohammed and B.B. Ismail
4Desirability of Oysters Treated by High Pressure Processing at Different Temperatures and Elevated Pressures / David H. Kingsley and others
5Heat Treatment of Listeria monocytogenes in Liquid Egg Products with Low Temperature / Aram Sharifi and Hamdollah Moshtaghi
6Effect of Using Sourdough and Frozen Dough for Preparation of Breads on Quality, Shelf Life and Staling / Dharma Saikia and Nandan Sit