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Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham
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- Journal Article
- A2
- open access
The growth of different probiotic microorganisms in soymilk from different soybean varieties and their effects on antioxidant activity and oligosaccharide content
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Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines
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Application of near-infrared spectroscopy for the classification of fresh pork quality in cooked ham production