ISSN: 2157-7110
総説
Consumer Perceptions on Sustainable Practices Implemented in Foodservice Organizations in Korea
研究論文
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
研究
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