eISSN: 2735-1084
Vol. 3 No. 1 (2022)
ORIGINAL RESEARCH ARTICLE
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Physicochemical and Functional Properties of Chicken By-Products As A Source of Animal Feed
Views: 1081 | PDF: 535
REVIEW ARTICLE
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Kinetic Model on Quality Changes During Heat Blanching of Some Fruit and Vegetables
Views: 1105 | PDF: 1262
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