トピック: n/a
- Prospects Challenges and Sustainability of the Agri-Food Supply Chain in the New Global Economy II
- Nutritional Components of Wheat Based Food: Composition, Properties and Uses
- Consumer Preferences and Acceptance of Meat Products
- Motivations Associated with Food Choices and Eating Practices
- Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
- Effects of Plants' Ingredients on Dough and Final Product
トピック: thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
- Prospects Challenges and Sustainability of the Agri-Food Supply Chain in the New Global Economy II
- Consumer Preferences and Acceptance of Meat Products
- Motivations Associated with Food Choices and Eating Practices
- New Strategies for Innovative and Enhanced Meat and Meat Products
- Physicochemical and Sensory Evaluation of Grain-Based Food
- By-Products: Characterisation and Use as Food
類似資料: Prospects Challenges and Sustainability of the Agri-Food Supply Chain in the New Global Economy II
- Sensory and Consumer Research for a Sustainable Food System
- Motivations Associated with Food Choices and Eating Practices
- Nutrition, Choice and Health-Related Claims
- Food Labeling: Analysis, Understanding, and Perception
- Public Awareness of Food Products, Preferences and Practices
- Sustainable Consumer Behavior and Food Marketing
類似資料: Nutritional Components of Wheat Based Food: Composition, Properties and Uses
- Trends in Grain Processing for Food Industry
- Nutritional Value of Grain-Based Foods
- Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity
- Effects of Plants' Ingredients on Dough and Final Product
- Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
- Scientific Insights and Technological Advances in Gluten Free Products Development