Titlebook: Sustainable Innovation in Food Product Design; Maria Margarida Cortez Vieira,Lorenzo Pastrana,Jos Conference proceedings 2021 Springer Nat

神秘

Alex Paulo Rodrigues,Rafael Resende Maldonado,Maria Teresa de Alvarenga Freire scenarios and advanced research in the area of service-level agreements for Clouds and service-oriented infrastructures. Current state-of-the-art research findings are presented in this book, as well as business-ready solutions applicable to Cloud infrastructures or ERP (Enterprise Resource Plannin

reaching

scenarios and advanced research in the area of service-level agreements for Clouds and service-oriented infrastructures. Current state-of-the-art research findings are presented in this book, as well as business-ready solutions applicable to Cloud infrastructures or ERP (Enterprise Resource Plannin

Immobilize

Osmosis

Merited

scenarios and advanced research in the area of service-level agreements for Clouds and service-oriented infrastructures. Current state-of-the-art research findings are presented in this book, as well as business-ready solutions applicable to Cloud infrastructures or ERP (Enterprise Resource Plannin

Relinquish

Ana A. Vilas-Boas,Ricardo Gómez-García,Débora A. Campos,Ana Oliveira,Manuela Pintado scenarios and advanced research in the area of service-level agreements for Clouds and service-oriented infrastructures. Current state-of-the-art research findings are presented in this book, as well as business-ready solutions applicable to Cloud infrastructures or ERP (Enterprise Resource Plannin

ellagic-acid

KEGEL

Conference proceedings 2021019. It includes the editors‘ selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products.

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Ceremony

Inhibition of Microbial Growth in Bovine Meats Surface by Combined Physical Agents and Natural Additygen and food composition. To extend the period of refrigerated storage, which is the most common method used for preserving fresh meat and meat products, the application of the concept of barriers it is an interesting alternative to study. In this sense, combining different methods: irradiation wit