Next Article in Journal
UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage
Next Article in Special Issue
The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops
Previous Article in Journal
Genomic and Metabolic Features of an Unexpectedly Predominant, Thermophilic, Assistant Starter Microorganism, Thermus thermophilus, in Chinese Inner Mongolian Cheese
Previous Article in Special Issue
Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration
 
 
Article

Article Versions Notes

Foods 2021, 10(12), 2963; https://doi.org/10.3390/foods10122963
Action Date Notes Link
article xml file uploaded 2 December 2021 07:16 CET Original file -
article xml uploaded. 2 December 2021 07:16 CET Update -
article pdf uploaded. 2 December 2021 07:16 CET Version of Record -
article html file updated 2 December 2021 07:18 CET Original file -
article xml file uploaded 2 December 2021 07:36 CET Update -
article xml uploaded. 2 December 2021 07:36 CET Update https://www.mdpi.com/2304-8158/10/12/2963/xml
article pdf uploaded. 2 December 2021 07:36 CET Updated version of record https://www.mdpi.com/2304-8158/10/12/2963/pdf
article html file updated 2 December 2021 07:37 CET Update -
article html file updated 30 July 2022 20:02 CEST Update https://www.mdpi.com/2304-8158/10/12/2963/html
Back to TopTop