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  篇名 作者 主题词 文摘
  二次检索范围  4 篇文章
     
     
 
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