Samarella mycological profile and some bacteriological, physicochemical properties Quality characteristics and functional properties of fruit sheep yoghurt Designing new gluten-free crackers
Schlachtlungenbefunde bei hochkonzentrierter CO2-Betäubung Manufacturing conditions of a probiotic product Oprimisation of the marination process of frozen-thawed squid rings Drying characteristics and quality attributes of Sarpagandha roots
Dried microalgae – microbiological standards and values Analysis of honeys from Bordj Bou Arreridj region Development of novel Kombucha beverages
Authentication of Goat Cheese by TaqMan Real-Time PCR Safety assessment of Lactobacilli isolates Effects of garlic and onion powder on quality of beef and chicken patties
Sous-vide – gefährlicher Lifestyle oder sicheres Lebensmittel? Aflatoxin M1 level in raw cow milk from Turkey Effect of preservatives on bacteria of genus Burkholderia and Paraburkholderia
