Journal of Nutrition and Dietetics
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2021: Volume 4, Issue 2
Tomato by-products fermented extract: A new source of antimicrobial compounds
Annalisa Ricci
Short Communication: J Nutri Diet
Edible insect, flowers and mushrooms - perspective raw materials for food industry
Eva Ivanišová, Ángel A. Carbonell-Barrachina, Adriana Kolesárová
Short Communication: J Nutri Diet
Application of innovative methods for the traceability of organic cauliflower
Simona Fabroni
Short Communication: J Nutri Diet
Isolation and identification of E coli O157:H7 lytic bacteriophage from environmental sewage
Tessa Sjahriani
Short Communication: J Nutri Diet
Hanadi Hassan
Short Communication: J Nutri Diet
Yılmaz E
Short Communication: J Nutri Diet
