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Elif Ayse Anli
Kurut is an ancient flavor of central Asia, produced by sun-drying of yogurt. Kurut is used in preparation of pasta, soup and also in the form of yogurt by mixing with water. Alternative to sun drying, this study was aimed at conducting Kurut production ...
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Gulnur Daribayeva,Gazibek Omarovich Magomedov,Bauyrzhan Iztaev,Nurshash Zhexenbay,Bakyt Tyussyupova
Pág. 64 - 73
Currently, much attention is paid to the production of organic food. The scientific concept of nanoscience examines the synthesis of an ion-ozone mixture without harmful impurities of nitrogen and carbon oxides in the processing and preservation of food ...
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Miriam Borchardt, Giancarlo Pereira, Claudia Viegas, Diego Reolon, Yuri Xavier, Daniel Battaglia
Pág. 80 - 89
The purpose of this research is to identify challenges and opportunities to micro, small and medium-sized producers that supply the base of the pyramid (BOP) market through small retails concerning products features and distribution system. A case study ...
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L. Pinto, T. Zaviezo
Pág. 69 - 77
The grape snout beetle (Naupactus xanthographus) (Coleoptera: Curculionidae) is an important pest of grapes. Chemical control is difficult due to its subterranean larval stages but, given the adult cannot fly, it has been successfully managed in fruit cr...
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