Most Cited
DOI :
10.12944/CRNFSJ.11.2.01
Assessment of the Microbial Quality of Industrial Ready-to-Eat Salads Containing Meat Products
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10.12944/CRNFSJ.9.2.29
DOI :
10.12944/CRNFSJ.8.1.02
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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.12.3.1
DOI :
10.12944/CRNFSJ.11.3.12
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10.12944/CRNFSJ.10.1.18
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10.12944/CRNFSJ.4.2.02
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