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Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink
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Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil
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Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes
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Antioxidant efficacy of soybean cake extracts in soy oil protection
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Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham