Next Article in Journal
Physicochemical and Nutritional Characterization of Bran-Enriched Products
Next Article in Special Issue
Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour
Previous Article in Journal
Introduction to the Special Issue: Microbiological Safety and Quality of Foods
Previous Article in Special Issue
Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics
 
 
Article

Article Versions Notes

Action Date Notes Link
article xml file uploaded 25 February 2022 06:47 CET Original file -
article xml uploaded. 25 February 2022 06:47 CET Update -
article pdf uploaded. 25 February 2022 06:47 CET Version of Record https://www.mdpi.com/2304-8158/11/5/674/pdf-vor
article html file updated 25 February 2022 06:49 CET Original file -
article xml file uploaded 9 March 2022 10:46 CET Update -
article xml uploaded. 9 March 2022 10:46 CET Update https://www.mdpi.com/2304-8158/11/5/674/xml
article pdf uploaded. 9 March 2022 10:46 CET Updated version of record https://www.mdpi.com/2304-8158/11/5/674/pdf
article html file updated 9 March 2022 10:47 CET Update -
article html file updated 1 August 2022 02:40 CEST Update https://www.mdpi.com/2304-8158/11/5/674/html
Back to TopTop