机译:食品加工和贮藏条件对蔬菜罐头婴儿食品中硝酸盐含量的影响
Department of Food Science and Hygiene of the Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014 Tartu, Estonia;
Estonian Health Protection Inspectorate, Tartu Laboratory, PK 272, 50002 Tartu, Estonia;
Department of Food Science and Hygiene of the Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014 Tartu, Estonia;
Department of Food Science and Hygiene of the Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014 Tartu, Estonia;
Department of Food Science and Hygiene of the Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014 Tartu, Estonia;
机译:储存对罐头食品中维生素C含量的影响
机译:储存对罐头食品中维生素C含量的影响
机译:在“纤维食品的来源”和“高纤维含量的食品”水平下,老虎坚果奶(Cyperus esculentus)副产品中的纤维富含木片:对加工,理化和感官特性的影响
机译:通过真空包装增加加工食品的储存和营养含量
机译:过热蒸汽处理条件对打算用于婴儿食品配方中的燕麦粉的功能和微生物区系的影响。
机译:以昆虫为成分的食品在储存过程中的产品质量:粒径抗氧化剂油含量和盐含量的影响
机译:婴儿罐头食品中的营养成分。一,蛋白质,脂肪和B族维生素的含量
机译:新源罐头和腌制海鲜加工设施的环境影响指南