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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



THE ROLE OF CYP2E1 POLYMORPHISM IN THE ACTIVATION OF PROCARCINOGEN METABOLISM OF NASOPHARYNGEAL CARCINOMA



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


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