Related content

Wheat-Based Traditional Flat Breads of India

By Parimala K. R.   Sudha M. L.  

Critical Reviews in Food Science and Nutrition, Vol. 55, Iss. 1, 2015-01 ,pp. : 67-81

Taylor & Francis Ltd

Access to resources Recommend Favorite

Antimicrobial Activity of Salmon Extracts Derived from Traditional First Nations Smoke Processing

By Allen Kevin J.   Chen Xiu-Min   Mesak Lili R.   Kitts David D.  

Journal of Food Protection, Vol. 75, Iss. 10, 2012-10 ,pp. : 1878-1882

International Association for Food Protection

Access to resources Recommend Favorite

A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven

By Keskin Semin   Sumnu Gulum   Sahin Serpil  

European Food Research and Technology A, Vol. 224, Iss. 3, 2007-01 ,pp. : 329-334

Springer Publishing Company

Access to resources Recommend Favorite

Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings

By García-Falcón M. S.   Simal-Gándara* J.  

Food Additives and Contaminants, Vol. 22, Iss. 1, 2005-01 ,pp. : 1-8

Taylor & Francis Ltd

Access to resources Recommend Favorite

On ochratoxin A and fungal flora in Polish cereals from conventional and ecological farms. Part 2: Occurrence of ochratoxin A and fungi in cereals in 1998

By Czerwiecki L.   Czajkowska D.   Witkowska-Gwiazdowska A.  

Food Additives and Contaminants, Vol. 19, Iss. 11, 2002-11 ,pp. : 1051-1057

Taylor & Francis Ltd

Access to resources Recommend Favorite