Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Assanvo, J.B."'
Autor:
Assanvo, J.B., Agbo, G.N., Coulin, P., Monsan, V., Heuberger, C., Kati-Coulibaly, S., Farah, Z.
Publikováno v:
In Food Control August 2017 78:286-296
Publikováno v:
In Food Control 2006 17(1):37-41
Autor:
N'Goran, Christelle Adjoua, Petit, Jérémy, N'Guessan, Arlette Akissi, Gonnety, Jean Tia, Scher, Joël
Publikováno v:
International Journal of Food Science & Technology; Aug2023, Vol. 58 Issue 8, p4171-4185, 15p
Autor:
Akely, Pierre Martial Thierry, Gnagne, Eliane Hadiowe, To Lou, Geraldine Marie‐Laure Tanan, Amani, Georges N'Guessan
Publikováno v:
International Journal of Food Science & Technology; Mar2021, Vol. 56 Issue 3, p1239-1246, 8p
Autor:
Tetchi, Fabrice Achille1 tetchifa@yahoo.fr, Solomen, Oluwa Woyé1, Célah, Kakou Abodjo2, Georges, Amani N'guessan1
Publikováno v:
Innovative Romanian Food Biotechnology. Mar2012, Issue 10, p40-47. 8p.
Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perish
Autor:
Dattatreya M Kadam, Monika Sharma
Vegetable processing is preparation of vegetables for use by humans'consumptions as food. The main objective of vegetable processing is to supply wholesome, safe, nutritious and acceptable food to consumers throughout the year. Vegetables consist of
Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers