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  1. 1
    The effect of low-temperature thermal processing on the quality of chicken breast fillets

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  2. 2
    Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies

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  3. 3
    The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage

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  4. 4
    Development of a convenience and safety chilled sous vide fish dish Diversification of aquacultural products

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  5. 5
    Eating quality and health-promoting properties of two sweet cherry (Prunus avium L.) cultivars stored in passive modified atmosphere

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  6. 6
    Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product

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