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Chitosan Edible Films Enhanced with Pomegranate Peel Extract: Study on Physical, Biological, Thermal, and Barrier Properties

Effect of Shelf Life on the Quality of Fried Sambal (Condiments of Instant Uduk Rice)

Entrepreneurial Processes and Industry Development:The Case of Baltimore’s Canning Entrepreneurs

Translation Quality Assessment (TQA) of Food and Drugs: The Role of Student Translator in National Development

Dietary fiber intake from fresh and preserved food and risk of nasopharyngeal carcinoma: observational evidence from a Chinese population

Cold plasma for the preservation of aquatic food products: An overview.

ICT based water-soluble fluorescent probe for discriminating mono and dicarbonyl species and analysis in foods.

Dietary patterns and risk of nasopharyngeal carcinoma: a population-based case-control study in southern China

Natural antioxidants-based edible active food packaging: An overview of current advancements

Natural Methoxyphenol Compounds: Antimicrobial Activity against Foodborne Pathogens and Food Spoilage Bacteria, and Role in Antioxidant Processes

Predicting Obesity in Adults Using Machine Learning Techniques: An Analysis of Indonesian Basic Health Research 2018

Development of technology and study of quality of dry milk preserved products for specialized purposes

Application of the descriptor-profile method in modeling the recipes of a preserved food using sprouted grain and malt extract

Locked on salt? Excessive consumption of high-sodium foods during COVID-19 presents an underappreciated public health risk: a review

Detection of Hepatitis A Virus and Norovirus in Different Food Categories: A 6-Year Survey in Italy.

Foodborne Botulism in Western Romania: Ten Years’ Experience at a Tertiary Infectious Disease Hospital

Waste Reduction by Improved Quality Control And Hadzad Analysis And Critical Control Point (HACCP) Implementation: A Case Study From Edfina Company For Presrved Foods, Alexandria, Egypt

Insulin Resistance: A Hidden Risk Factor for Gastric Cancer?

Quality changes in reared, hot-smoked meagre (Argyrosomus regius Asso, 1801) during chill storage at 4 ± 1 °C

Effectiveness of Food Preservation Systems

Nasopharyngeal cancer in Saudi Arabia: Epidemiology and possible risk factors

Cold-stress response of probiotic Lactobacillus plantarum K25 by iTRAQ proteomic analysis.

Microbial Quality of Common Restaurant Foods: Food Safety Issue in Bangladesh

The enantioselective effects and potential risks of paclobutrazol residue during cucumber pickling process.

A large outbreak of Salmonella enterica serovar Thompson infections associated with chocolate cake in Busan, Korea

Near-infrared diffuse reflectance spectroscopy for discriminating fruit and vegetable products preserved in glass containers

Biochemical identification of lactobacilli from chicken intestine and their potential probiotic activity

New Development in Radio Frequency Heating for Fresh Food Processing: a Review

Past and Recent Salted Fish and Preserved Food Intakes Are Weakly Associated with Nasopharyngeal Carcinoma Risk in Adults in Southern China.

CHAPTER 17:Advances in the Separation of Functional Egg Proteins – Egg White Proteins

Harmful Side Effects of Food Processing

Effect of Freezing on Amino Acids and Fatty Acids Content in Fresh and Frozen Chicken Panie


Preparation and physicochemical characterization of zinc oxide/sodium cellulose composite for food packaging

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