SLACAN 2023

PROXIMATE COMPOSITION AND BACTERIA VIABILITY IN PROBIOTIC COTTAGE CHEESE PROCESSED BY OHMIC HEATING

SLACAN 2023

DEVELOPMENT OF A HAM-LIKE PRODUCT MADE WITH FISH OF LOW COMMERCIAL VALUE PROCESSED WITH HIGH-INTENSITY ULTRASOUND

SLACAN 2023

PHYSICOCHEMICAL CHARACTERISTICS OF KAMABOKO PREPARED WITH RED PORGY AND BEETROOT FLOUR

SLACAN 2023

QUALITY PARAMETERS OF KAMABOKO PREPARED WITH RED PORGY ADDED WITH BEETROOT FLOUR

SLACAN 2023

PROCESSING AND PHYSICOCHEMICAL PARAMETERS OF WHEY-BASED POPSICLES SUBMITTED TO OHMIC HEATING