உணவு பதப்படுத்துதல் மற்றும் தொழில்நுட்ப இதழ்

ஆய்வுக் கட்டுரை

Development and Evaluation of Shelf Stable Retort Pouch Processed Readyto- Eat Tender Jackfruit (Artocarpus heterophyllus) Curry

• Lakshmana JH, Jayaprahash C, Kumar R, Kumaraswamy MR, Kathiravan T and Nadanasabapathi S

ஆய்வுக் கட்டுரை

Predictive Model for Growth of Clostridium perfringens during Cooling of Cooked Beef Supplemented with NaCl, Sodium Nitrite and Sodium Pyrophosphate

• Vijay K Juneja, Harry Marks, Tim Mohr and Harshavardhan H Thippareddi

ஆய்வுக் கட்டுரை

Performance Evaluation and Process Optimization of Potato Drying using Hot Air Oven

• Shahzad Faisal, Ruhi Tabassum and Vishal Kumar

ஆய்வுக் கட்டுரை

The Newest Experience with Effervescent Tablets Containing Royal Jelly as Functional Food on Packing, Dosage and Synergistic Action in Prevention, Prophylaxis and Healing

• Mirjana Menkovska

ஆய்வுக் கட்டுரை

The Effect of Heat Inactivating Process on Biochemical, Microbiological and Sensory Characteristics of Iranian Drink Based on Fermented Milk (Doogh)

• Elaheh Ahmadi, Amir Mohammad Mortazavian and Reza Mohammadi

ஆய்வுக் கட்டுரை

Comparative Evaluation of Biochemical Changes in Different Safflower Varieties (Carthamus tinctorius L.) under Water Deficit

• Sadia Javed, M Yasin Ashraf, Saqib Mahmood, Shazia Anwer Bukhari, Munazzah Meraj and Abida Perveen