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FSTDESK is a discussion platform focused on only FOOD SCIENCE & TECHNOLOGY. It is an UNIQUE platform, there is no similar one in the world. It has more than 5000 members around the world. All members are food professionals as food engineers, food scientists etc. It is totally FREE. Would you like to join us ? https://fstdesk.com
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food science food food technology fstdesk meat food tech ingredients polydextrose product development cheese dextrose food microbiology sanitation atp and material thickness on the dehydration process time effect of temperature aflatoxin food additive
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Effects of blanching and natural convection solar drying on quality characteristics of red pepper (capsicum annuum l.)

il y a 4 ans • 70 Vues

Effect of particle size of selected composite spices on storability of fried meat

il y a 4 ans • 21 Vues

Drying characteristics-and-physical-and-nutritional-properties-of-shrimp-meat-as-affected-by-different-traditional-drying-techniques

il y a 4 ans • 31 Vues

Determination of fatty acid content in irradiated and non irradiated syrian olive oil during storage

il y a 4 ans • 45 Vues

Food additive

il y a 4 ans • 846 Vues

Methods for detection of aflatoxins in agricultural food crops

il y a 4 ans • 282 Vues

Effect of temperature, time, and material thickness on the dehydration process of tomato

il y a 4 ans • 131 Vues

Detection of total aflatoxins in groundnut and soybean samples in yemen using enzyme linked immunosorbent assay

il y a 4 ans • 63 Vues

What is dextrose equivalent

il y a 2 ans • 51 Vues

Mozzarella cheese making dairy - fstdesk

il y a 2 ans • 61 Vues

What is polydextrose ingredients - fstdesk

il y a 2 ans • 16 Vues

Plant based meat alternatives by cooking extrusion technology - fstdesk

il y a 2 ans • 51 Vues
Personal Information
Secteur d’activité
Education
Site Web
fstdesk.com
À propos
FSTDESK is a discussion platform focused on only FOOD SCIENCE & TECHNOLOGY. It is an UNIQUE platform, there is no similar one in the world. It has more than 5000 members around the world. All members are food professionals as food engineers, food scientists etc. It is totally FREE. Would you like to join us ? https://fstdesk.com
Mots-clés
food science food food technology fstdesk meat food tech ingredients polydextrose product development cheese dextrose food microbiology sanitation atp and material thickness on the dehydration process time effect of temperature aflatoxin food additive
Tout plus