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“LA COLATURA DI ALICI CETARESE”: EVALUATION OF PHYSICO-CHEMICAL PARAMETERS DURING PRODUCTION PROCESS
Published: 21 March 2009743PDF: 1339 -
Quantitative determination of artificial sweeteners and sucrose in energy drinks and mango juice available in Dhaka city
Published: 25 January 20241140PDF: 172HTML: 8 -
KEEPING QUALITY OF A FRESH STRINGY CHESE. APPLICATION OF TRADITIONAL METHODS AND ANALYSIS WITH A SMART NOSE SYSTEM
Published: 8 January 2011654PDF: 1074