Most Cited
DOI :
10.12944/CRNFSJ.10.2.23
Assessment of the Microbial Quality of Industrial Ready-to-Eat Salads Containing Meat Products
DOI :
10.12944/CRNFSJ.9.2.29
DOI :
10.12944/CRNFSJ.5.3.14
Standardization of Optimal Level of Coconut Variants in Chocolates Based on Consumer Acceptance
DOI :
10.12944/CRNFSJ.5.1.05
DOI :
10.12944/CRNFSJ.4.2.02
DOI :
10.12944/CRNFSJ.13.1.27
Changes in Physicochemical and Bioactive Profile of Garlic Pulp by High Voltage Electric Field
DOI :
10.12944/CRNFSJ.8.1.12
DOI :
10.12944/CRNFSJ.9.1.33
Survival of Listeria Monocytogenes in Tomato Juice at 5 and 30°C Storage
DOI :
10.12944/CRNFSJ.5.1.01
Association between BMI and Iron Status among Diabetic Patients in Oujda-Angad-Morocco
DOI :
10.12944/CRNFSJ.8.2.07
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