Probiotics: A Comprehensive Approach toward Health Foods

By Sharma Monika   Devi Mridula  

Critical Reviews in Food Science and Nutrition, Vol. 54, Iss. 4, 2014-01 ,pp. : 537-552

Taylor & Francis Ltd

Access to resources Recommend Favorite

The technology of probiotics

By Saxelin M.   Grenov B.   Svensson U.   Fonden R.   Reniero R.   Mattila-Sandholm T.  

Trends in Food Science and Technology, Vol. 10, Iss. 12, 1999-12 ,pp. : 387-392

Elsevier

Access to resources Recommend Favorite

A new approach to fabric assessment

By Amirbayat J   Alagha M.J.  

International Journal of Clothing Science and Technology, Vol. 7, Iss. 1, 1995-01 ,pp. : 46-54

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

A New Approach to Saffron Aroma

By Carmona M.   Zalacain A.   Salinas M. R.   Alonso G. L.  

Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 2, 2007-02 ,pp. : 145-159

Taylor & Francis Ltd

Access to resources Recommend Favorite

Introduction to the Monte Carlo project and the approach to the validation of probabilistic models of dietary exposure to selected food chemicals

By Gibney M. J.   van der Voet H.  

Food Additives and Contaminants, Vol. 20, Iss. 1, 2003-10 ,pp. : 1-7

Taylor & Francis Ltd

Access to resources Recommend Favorite