Related content

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

By Kandeepan G.   Anjaneyulu A.   Kondaiah N.   Mendiratta S.   Rajkumar R.  

Journal of Food Science and Technology, Vol. 50, Iss. 6, 2013-12 ,pp. : 1069-1078

Springer Publishing Company

Access to resources Recommend Favorite

Buffalo-Milk Enzyme Levels, Their Sensitivity to Heat Inactivation, and Their Possible Use as Markers for Pasteurization

By Lombardi P.   Avallone L.   d'Angelo A.   Mor T.   Bogin E.  

Journal of Food Protection, Vol. 63, Iss. 7, 2000-07 ,pp. : 970-973

International Association for Food Protection

Access to resources Recommend Favorite

Quality Evaluation of the Green Tea Extract Containing Capsules and Investigation of their Antioxidant Activity

By  

Current Nutrition & Food Science, Vol. 3, Iss. 4, 2007-11 ,pp. : 324-327

Bentham Science Publishers

Access to resources Recommend Favorite

Seasonal clonal variations and effects of stresses on quality chemicals and prephenate dehydratase enzyme activity in tea ()

By Sharma Vaishali   Joshi Robin   Gulati Ashu  

European Food Research and Technology A, Vol. 232, Iss. 2, 2011-02 ,pp. : 307-317

Springer Publishing Company

Access to resources Recommend Favorite

Lipolytic Enzyme Activity of Byssochlamys fulva

By Ku M.A.   Hang Y.D.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 4, 1994-08 ,pp. : 390-391

Academic Press

Access to resources Recommend Favorite