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  1. 1
    Prediction of Shelf-Life of Frozen Minced Fish in Terms of Oxidative Rancidity as Measured by TBARS Number

    Prediction of Shelf-Life of Frozen Minced Fish in Terms of Oxidative Rancidity as Measured by TBARS Number von KURADE, SANGAM A., BARANOWSKI, JOHN D.

    Veröffentlicht in Journal of food science

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  2. 2
    Recovery of Lignocellulolytic Enzymes and Valorization of Spent Mushroom Substrate

    Recovery of Lignocellulolytic Enzymes and Valorization of Spent Mushroom Substrate von Vats, Anumeha, Kurade, Anuj Sangam, Mutnuri, Srikanth


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