ஐ.எஸ்.எஸ்.என்: 2157-7110
கட்டுரையை பரிசீலி
Consumer Perceptions on Sustainable Practices Implemented in Foodservice Organizations in Korea
ஆய்வுக் கட்டுரை
Impact of Adulteration and Thermal Treatment on the quality of Ethiopian Honey
Effect of Temperature and Time Combinations on Colour Characteristics, Mineral and Vitamin Content Raw and Roasted Cashew Kernel
ஆராய்ச்சி
Physicochemical, Anti-oxidant and Sensory Characteristics of Spiced Jam from Blends of Selected Tropical Fruits
Utilization of Household Waste as an Alternative Energy Source in Makassar Indonesia