Impact of a surgical ward breakfast buffet on nutritional intake in postoperative patients
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Addressing the water-energy-food nexus through a green supply chain network design strategy
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Changes in stool frequency following chicory inulin consumption, and effects on stool consistency, quality of life and composition of gut microbiota
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Towards efficient milk production
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Sorting Machine
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Extending the scope of eco-labelling in the food industry to drive change beyond sustainable agriculture practices
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A green supply chain network design framework for the processed food industry
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What about that wrapper?
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Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I
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FROM PEEL TO BOTTLE
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