The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catf
Inhibition of spoilage mold of common contaminant of bakery goods in modal agar system by potassium sorbate and calcium propionate in wide range of concentratio
The purpose of this study is to identify the adolescents’ knowledge of the energy content of the standard portion size of foods and to investigate the associat