PREPARATION AND PROPERTIES OF FRUIT WHEY BEVERAGE

ANTIOXIDATIVE EFFECTIVENESS OF USED BLACK TEA ON SUNFLOWER OIL DURING HEATING

KEEPING ONION QUALITY USING TREHALOSE PRIOR TO DRYING

POTENTIALITIES OF SOME OILSEED PROTEIN PRODUCTS AS NITROGEN SOURCES IN CULTURE MEDIA FOR THE PRODUCTION OF RENNIN-LIKE ENZYME FROM Rhizomucor pusillus 1653

REDUCTION OF SODIUM CONTENT IN DOMIATI CHEESE BY PARTIAL SUBSTITUTION OF NaCl by KCl