Food Risk Management and Sustainable Development

Journal of Service Science and Management

ISSN Print: 1940-9893
ISSN Online: 1940-9907
www.scirp.net/journal/jssm
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"Food Risk Management and Sustainable Development"
written by Fedali Yamina, Bourmada Noureddine, Djebabra Mebarek,
published by Journal of Service Science and Management, Vol.7 No.2, 2014

has been cited by the following article(s):

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[1]	Utilization of lactic acid bacteria combinations in the development of low lactose yoghurt
	Journal of the Saudi Society for …, 2022

[2]	Huella de carbono en la producción de carne: Revisión sistemática
	2021

[3]	Development and Risk Assessment of Functional Probiotic Yoghurt for Lactose Intolerant Individuals
	2017

[4]	Potential of Lactobacillus acidophillus, Lactobacillus casei, Bifidobacterium lactis for lactose free yoghurt production
	2017

[5]	Análisis del ciclo de vida de los alimentos incluyendo las categorías falta de inocuidad alimentaria
	2017

[6]	Análisis del ciclo de vida de la carne de res del matadero Chichí Padrón
	2016

[7]	Assessment and Safety Improvement of Peanut Based By-Products from Peanut Oil Processing: Kulikuli and Khebab Powder
	Doctoral dissertation, University of Ghana, 2015

[8]	COLLEGE OF BASIC AND APPLIED SCIENCES
	2015

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