Next Article in Journal
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
Next Article in Special Issue
Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch
Previous Article in Journal
The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction
Previous Article in Special Issue
Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage
 
 
Due to scheduled maintenance work on our database systems, there may be short service disruptions on this website between 10:00 and 11:00 CEST on June 14th.
Article

Article Versions Notes

Foods 2021, 10(5), 1065; https://doi.org/10.3390/foods10051065
Action Date Notes Link
article xml file uploaded 12 May 2021 11:33 CEST Original file -
article xml uploaded. 12 May 2021 11:33 CEST Update https://www.mdpi.com/2304-8158/10/5/1065/xml
article pdf uploaded. 12 May 2021 11:33 CEST Version of Record https://www.mdpi.com/2304-8158/10/5/1065/pdf
article html file updated 12 May 2021 11:35 CEST Original file -
article html file updated 26 July 2022 19:04 CEST Update https://www.mdpi.com/2304-8158/10/5/1065/html
Back to TopTop