More Articles...
- Preface
- Quality strategy from the balanced scorecard perspectives
- Innovative packaging improving food quality and extending its shelf life
- Effect of salt content and peeling method on the prevalence of Staphylococcus aureus and Enterococcus sp. in shrimps from brine
- Influence of conditions of frying fats on their autoxidation dynamics
- Monitoring of oxidative stability of olive oils using visible spectroscopy
- Frying performance of zero trans shortenings produced by enzymatic interesterification
- Antioxidant activity of sea buckthorn extracts
- Application of Stefanis and Panayiotou’s method for prediction of HSP components to extraction of antioxidants from dried oregano plant
- Commodity scienceoriented evaluation of thep of sustainable, mild foam baths with anionic alkyl polyglucoside derivatives
- Preliminary studies on degradability of irradiated polyesters in the Baltic Sea
- Biodegradability of ropes from renewable raw materials in the marine environment
- Thermoplastic composites with glass polyester recylate
