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PDF) Spectroscopic techniques for authentication of animal origin foods
Caviar and fish roe substitutes: Current status of their nutritive value, bio-chemical diversity, authenticity and quality control methods with future perspectives - ScienceDirect
Small Scale Decent Change by AAP_mef university - Issuu
PDF) Sturgeon, Caviar, and Caviar Substitutes: From Production, Gastronomy, Nutrition, and Quality Change to Trade and Commercial Mimicry
Handbook of Eating and Drinking (2020), PDF, Nutrition
Molecules, Free Full-Text
PDF) Developing systems to control food adulteration
Foods, Free Full-Text
PDF) Development of a Multiple-Headspace SPME and GC-MS method for the determination of white sturgeon (Acipenser transmontanus) eggs and caviar volatile profile at different stages of ripening
Caviar substitute produced from roes of rainbow trout (Oncorhynchus mykiss)
Fish and Fishery Products Analysis (2019), PDF, Properties Of Water
Setting up and running a small-scale business producing high-value foods