journal of food quality and hazards control سال:2024 - دوره:11

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journal of food quality and hazards control
سال:2024 - دوره:11 - شماره:2

editorial:covid-19 pandemic and food safety concerns: the impact of extra-heating on chemical toxins - صفحه:69-70 evaluation nutrients of turkish snack bars based on labeling and web page information: a qualitative research - صفحه:94-104 evaluation the ingredients and influence of thermal treatment on physicochemical properties and bioactive compounds of evernia prunastri from algeria - صفحه:116-126 food labeling: the role of claims and statements in community health - صفحه:105-115 influence of soaking, boiling, roasting, and germination on the composition and functional properties of algerian chickpea flour, and the consumer acceptability of chickpea cheese analogue - صفحه:71-81 modelling the color and microbial properties of canned ngu by response surface method - صفحه:135-148 reduction of the cyanide from cassava leaves using nahco3 - صفحه:127-134 soft cheese-making with buttermilk: physico-chemical, sensory, textural properties, and microstructure characterization - صفحه:82-93