Study of Microbiological Background of Herbal Ingredients and Dairy-Vegetable Compositions

Proceedings of the Voronezh State University of Engineering Technologies
doi 10.20914/2310-1202-2016-3-159-163
Full Text
Abstract

Available in full text

Date
Authors
Publisher

FSBEI HE Voronezh State University of Engineering Technologies

Related search

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

Comprehensive Reviews in Food Science and Food Safety
Food Science
2019English

Properties and Compositions of Some Japanese Vegetable Oils

Journal of Oil Chemists' Society, Japan
1953English

The Structure Development of Yogurt With Vegetable Ingredients

International Journal of Recent Technology and Engineering
EngineeringManagement of TechnologyInnovation
2019English

Identification of Vegetable Ingredients That Enhance Softening of Kombu

International Journal of Human Culture Studies
2019English

Supplemental Information 4: Ingredients and Compositions of the Experimental Dietsa.

English

Formulation of Non-Gluten Pasta From the Optimized Levels of Dairy and Non-Dairy Ingredients

Madridge Journal of Food Technology
2018English

Digestibility of Animal and Vegetable Protein Ingredients by Pirarucu Juveniles, Arapaima Gigas

Revista Brasileira de Zootecnia
Animal ScienceZoology
2016English

A Survey of Chinese Herbal Ingredients With Liver Protection Activities

Chinese Medicine
Alternative MedicinePharmacologyComplementary
2007English

Antiviral and Immunoregulatory Role Against PCV2 in Vivo of Chinese Herbal Medicinal Ingredients

Journal of Veterinary Research (Poland)
Veterinary
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy