Next Article in Journal
Nondestructive Detection of Weight Loss Rate, Surface Color, Vitamin C Content, and Firmness in Mini-Chinese Cabbage with Nanopackaging by Fourier Transform-Near Infrared Spectroscopy
Next Article in Special Issue
Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments
Previous Article in Journal
Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar
Previous Article in Special Issue
Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems
 
 
Article

Article Versions Notes

Foods 2021, 10(10), 2308; https://doi.org/10.3390/foods10102308
Action Date Notes Link
article xml file uploaded 29 September 2021 09:46 CEST Original file -
article xml uploaded. 29 September 2021 09:46 CEST Update https://www.mdpi.com/2304-8158/10/10/2308/xml
article pdf uploaded. 29 September 2021 09:46 CEST Version of Record https://www.mdpi.com/2304-8158/10/10/2308/pdf
article html file updated 29 September 2021 09:47 CEST Original file -
article html file updated 30 July 2022 08:18 CEST Update https://www.mdpi.com/2304-8158/10/10/2308/html
Back to TopTop