Next Article in Journal

Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications

Next Article in Special Issue

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Previous Article in Journal

Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes

Previous Article in Special Issue

Predicting the Quality of Meat: Myth or Reality?

You seem to have javascript disabled. Please note that many of the page functionalities won't work as expected without javascript enabled.

Search for Articles:

Title / Keyword

Author / Affiliation / Email

Journal

Article Type

Advanced Search

Section

Special Issue

Volume

Issue

Number

Page

Logical OperatorOperator

Search Text

Search Type

Submit to this Journal Review for this Journal Propose a Special Issue

Article Menu

Printed Edition

A printed edition of this Special Issue is available at MDPI Books....

Book cover image

Share Help Cite Discuss in SciProfiles

Open AccessArticle

Article Versions Notes

Foods 2019, 8(11), 525; https://doi.org/10.3390/foods8110525

Action	Date	Notes	Link
article xml file uploaded	23 October 2019 16:09 CEST	Original file	-
article xml uploaded.	23 October 2019 16:09 CEST	Update	https://www.mdpi.com/2304-8158/8/11/525/xml
article pdf uploaded.	23 October 2019 16:09 CEST	Version of Record	https://www.mdpi.com/2304-8158/8/11/525/pdf
article html file updated	23 October 2019 16:10 CEST	Original file	-
article html file updated	27 November 2019 22:25 CET	Update	-
article html file updated	14 February 2020 03:19 CET	Update	-
article html file updated	20 July 2022 01:04 CEST	Update	https://www.mdpi.com/2304-8158/8/11/525/html

Back to TopTop