Effect of Thermal Treatment on the Quality of Black Galic Produced From Phan Rang’s Natural Fresh Material

Vietnam Journal of Science and Technology

doi 10.15625/0866-708x/55/1/9014

Full Text

Abstract

Available in

Date

February 17, 2017

Authors

Nguyen Thi Nguyen

Le Thi Thu Thao

Publisher

Publishing House for Science and Technology, Vietnam Academy of Science and Technology

Related search

Effect of Mixed Natural Extract Treatment on Quality Characteristics of Fresh-Cut Lettuce During Storage

Korean Journal of Food Preservation

English

Effect of Thermal Treatment on the Quality of Honey Samples From Crete

Advances in Food Science and Engineering

English

Effect of Moulding Pressure on Brake Lining Produced From Industrial Waste Material: Sawdust

European Journal of Engineering Research and Science

English

Combined Effects of Natural Additives and Modified Atmosphere on Quality of Fresh Cut Peaches

Brazilian Journal of Food Research

English

Effect of Maturation Time of Coagulum of Fresh Natural Rubber Latex on Oxidation Kinetics of Natural Rubber

English

Quality Characteristics of Natural Yoghurts Produced With Lactulose Supplementation

Integrative Food, Nutrition and Metabolism

English

On the Quantity of Gas Produced From Thermal Cracking of Petroleum Hydrocarbons

The Journal of the Society of Chemical Industry, Japan

English

Effect of Processing Method on Nutritional Quality of Black Soybean

Asian Journal of Dairy and Food Research

English

Observation of Thermal Behavior of Black Phosphorus as a 2D Material

English