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   2019| October-December  | Volume 8 | Issue 4  
    Online since January 20, 2020

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‘Antibiotic residue free broiler meat’; Prevalence of antibiotic residues in broiler meat and resistant bacteria in poultrylitter in sri lanka and awareness on antibiotic usage
WA M Lowe, TS Samarakone, JK Vidanarachchi, WS Dandeniya, N Edirisinghe
October-December 2019, 8(4):34-40
[ABSTRACT]   Full text not available  [PDF]
  763 50 -
Standardization and shelf life study of soya oats chocolate bar (Nutri Chocolush)
Sayali Ugale, Mrunal Chavan, Anuradha Shekhar
October-December 2019, 8(4):1-6
  727 36 -
Effect OF UV-B light and sunlight exposure on the Vitamin d2 content of button (Agaricus bisporus) and oyster (Pleurotus ostreatus) Mushrooms
TS Lakshmi, A Mary Pramela
October-December 2019, 8(4):41-47
[ABSTRACT]   Full text not available  [PDF]
  571 30 -
Effect of natural preservatives on proximate composition of preserved sea fish, processed under traditional cooking methods
Uttiya Jana, Sarmistha Chakrabarti
October-December 2019, 8(4):25-33
[ABSTRACT]   Full text not available  [PDF]
  360 33 -
Chemical and nutritional characterization of brand and private label dairy products: UHT Cream, a case study
Mena Ritota, Maria Mattera, Maria Gabriella Di Costanzo, Pamela Manzi
October-December 2019, 8(4):7-17
[ABSTRACT]   Full text not available  [PDF]
  352 24 -
Methylene chloride: Understanding its environmental impact, use in food and beverages, and impact on human health
Rocco Casagrande
October-December 2019, 8(4):18-24
[ABSTRACT]   Full text not available  [PDF]
  340 25 -