Vol 3, No 4 (2019)

Food Science and Nutrition Studies Vol. 3, No. 4, 2019

Table of Contents

Articles

Investigation of Processing Technology for Aged Black Jujube
Lin Gao, Duanyin Gu, Xin Sun, Rentang Zhang
PDF
p107
Hydrothermal Treatment to Remove Tannins in Wholegrains Sorghum, Milled Grains and Flour
María del Rosario Acquisgrana, Laura Cecilia Gómez Pamies, Elisa Inés Benítez
PDF
p122
Maintain the Chili Colour of a Sea-food Dipping Sauce in Product Processing
W. Puminat
PDF
p133
A Synergistic Sensitized Fluorescent Determination of 2,4-Dichlorophenoxyacetic Acid in Vegetable Samples Based on the Derivatives of Calix[4]arene
Xiashi Zhu, Qiuyi Ren
PDF
p142
Some Physiological Responses of Clarias gariepinus Fed Graded Levels of Cirina forda Larvae Based Diets
Adewumi, A.A., Idowu, E.O., Edward, J.B., Iwalaye, O.A., Fadiya, O.O., Obafemi, B.D.
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p160