has been cited by the following article(s):
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[1]
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Comparative Assessment of Potassium Sorbate and Clove Oil (Syzygium aromaticum, L.) on Quality Alteration in Chilled Crayfish (Astacus leptodactylus)
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2020 |
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[2]
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Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR
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2019 |
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[3]
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Desarrollo de materiales micro/nano estructurados en base a almidones para la estabilización, liberación controlada, soporte de preservadores y extensión de la vida …
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2018 |
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[4]
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Stalling Control in Philiphine Yeast Bread (Pandesal) Using Hydrocolloids and Emulsifiers
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2016 |
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[5]
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Staling Control in Philippine Yeast Bread (Pandesal) Using Hydrocolloids and Emulsifiers
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Philippine Journal of Science,
2016 |
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[6]
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Mogućnost primjene bakterije Lactobacillus reuteri, izolirane iz kiselog tijesta, kao dodatka starter-kulturi, radi poboljšanja kakvoće kruha
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Food Technology and Biotechnology,
2016 |
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[7]
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Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread
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Food technology and biotechnology,
2016 |
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[8]
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Tecnologías alternativas para inhibir el biodeterioro en productos panificados envasados y conservados a temperatura ambiente
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2015 |
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[9]
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Influence of calcium propionate, water activity and storage time on mold incidence and aflatoxins production in broiler starter feed
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Animal Feed Science and …,
2014 |
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[10]
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Tarım Bilimleri Dergisi (YYU Journal of Agricultural Science)
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[1]
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Potasyum Sorbat ve Karanfil Yağının (Syzygium aromaticum, L.) Soğutulmuş Kerevitlerde (Astacus leptodactylus) Kalite Değişimi Üzerine Karşılaştırmalı Değerlendirmesi
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi,
2020
DOI:10.29133/yyutbd.678889
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[2]
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Influence of calcium propionate, water activity and storage time on mold incidence and aflatoxins production in broiler starter feed
Animal Feed Science and Technology,
2014
DOI:10.1016/j.anifeedsci.2013.11.010
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