Quality of sandwiches prepared at the Havana Gastronomy Basic Unit of CubaCatering S.A. Journal title: Journal of Food Science and Gastronomy Authors: Rosa C. Hunt, Miriam Rodríguez Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics
Use of sweeteners in the preparation of a prickly pear (Opuntia ficus-indica) based preserve Journal title: Journal of Food Science and Gastronomy Authors: Giusseppe Modenesi, Pedro A. Badillo, Paul R. Pino Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics
Use of Cuban sardines in anchovy production: analysis of physicochemical and sensory factors Journal title: Journal of Food Science and Gastronomy Authors: Iván N. Chaple, Oscar Ros Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics
Comprehensive analysis of bee honey: from chemical composition to sensory characterization Journal title: Journal of Food Science and Gastronomy Authors: Daliannis Rodríguez, Edwin R. Cevallos Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics
Phraseologisms as an object of Linguistic Research Journal title: Scientific Research Authors: Sanam Pashayeva Subject(s): Arts and Literature, Biological Sciences, Business Administration, Chemistry, Computer and Information Science, Environmental Sciences, Humanities, Multidisciplinary
A Comparative Study of Soap and Syndet Bars: Formulation, Benefits and Efficacy in Skin Care Journal title: Open Access Journal of Pharmaceutical Research Authors: Pawar M*, Nikam T, Nikam R, Sharma Y, Bachav P and Patil D Subject(s): Pharmaceutical science
