Temerbayeva M 1

1. INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT
2. Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter
3. A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials
4. Quality Assessment of Tindora (Coccinia indica) Using Poincare Plot and Cartesian Quadrant Analysis
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