Effect of traditional Sudanese processing of kisra bread andhulu-mur drink on their thiamine, riboflavin and mineral contents

By Mahgoub S.E.O.   Ahmed B.M.   Ahmed M.M.O.   Agib E.N.A.A.E.  

Food Chemistry, Vol. 67, Iss. 2, 1999-11 ,pp. : 129-133

Elsevier

Access to resources Recommend Favorite

Effect of -irradiation and post-irradiation cooking on thiamine, riboflavin and niacin contents of grass prawns (Penaeus monodon)

By Rivarola V.A.   Bergesse J.R.   Garcia M.B.   Kun-Fen L.   Lung-Bin H.  

Food Chemistry, Vol. 55, Iss. 4, 1996-04 ,pp. : 379-382

Elsevier

Access to resources Recommend Favorite

PCR-based fingerprinting techniques for rapid detection of animal species in meat products

By Saez R.   Sanz Y.   Toldra F.  

Meat Science, Vol. 66, Iss. 3, 2004-03 ,pp. : 659-665

Elsevier

Access to resources Recommend Favorite

Effect of curing and fermentation on the microflora of meat of various animal species

By Paleari M.A.   Bersani C.   Moretti Vittorio M.   Beretta G.  

Food Control, Vol. 13, Iss. 3, 2002-04 ,pp. : 195-197

Elsevier

Access to resources Recommend Favorite

Application of hydrolyzed proteins of animal origin in processed meat

By  

Food Science & Nutrition, Vol. 4, Iss. 2, 2016-03 ,pp. : 290-297

John Wiley & Sons Inc

Access to resources Recommend Favorite