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  1. 1
    The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.)

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  2. 2
    Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle

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  3. 3
    Identification of common cricket (Acheta domesticus) proteins, extracted by acid and alkaline methods

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  4. 4
    Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs

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  5. 5
    Muscle temperature at the point of filleting--Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon

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  6. 6
    Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

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