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二次检索范围 4 篇文章
篇名
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Sensory Evaluation and Proximate Composition of Homemade Complementary Food (HCF), Made Using Milk Combinations of Plant and Animal Origin
Publisher: Scientific Research Publishing
Journal:
Food and Nutrition Sciences
Volume: 12 Issue: 4 Page: 343-351
Improving the Antioxidant Properties of Fermented Camel Milk Using Some Strains of <i>Lactobacillus</i>
Publisher: Scientific Research Publishing
Journal:
Food and Nutrition Sciences
Volume: 12 Issue: 4 Page: 352-371
Effect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture
Publisher: Scientific Research Publishing
Journal:
Food and Nutrition Sciences
Volume: 12 Issue: 4 Page: 372-391
Antimicrobial Effects of Plant Compounds against Virulent <i>Escherichia coli</i> O157:H7 Strains Containing Shiga Toxin Genes in Laboratory Media and on Romaine Lettuce and Spinach
Publisher: Scientific Research Publishing
Journal:
Food and Nutrition Sciences
Volume: 12 Issue: 4 Page: 392-405
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