Harnessing the power of high hydrostatic pressure for food quality preservation
High hydrostatic pressure processing (100–1000 MPa) is a minimal thermal technology applied to food products, often at room temperature...
Harnessing the power of high hydrostatic pressure for food quality preservation
EGG, THE MYSTICAL BINDING AND PRESERVATIVE AGENT
Relationship between Dietary patterns and Cancer
Food and Brain Health
REFERIGERATION, AN ENEMY OR A FRIEND TO MEAT?
Why refrigerate smoked meat?
Shelf life of Quince Juice
FACTORS THAT ACCOUNT FOR THE SHELF-LIFE OF PIZZA
SUPERFOODS: MYTHS V FACTS
Detecting Shrimp Powder Adulteration with Near Infrared Spectroscopy
SUNFLOWER OIL AND OTHER VEGETABLE OIL, WHICH IS BETTER?
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COLOUR ADDITIVES: THE MYTH V THE FACTS
IS SALTPETER HARMFUL?