Next Article in Journal
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate
Next Article in Special Issue
Fatty Acids Profile and Healthy Lipids Indices of Native Mexican Guajolote Meat Treated to Two Heat Treatments
Previous Article in Journal
Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food
Previous Article in Special Issue
Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham
 
 
Article

Article Versions Notes

Foods 2021, 10(12), 3123; https://doi.org/10.3390/foods10123123
Action Date Notes Link
article xml file uploaded 16 December 2021 11:43 CET Original file -
article xml uploaded. 16 December 2021 11:43 CET Update https://www.mdpi.com/2304-8158/10/12/3123/xml
article pdf uploaded. 16 December 2021 11:43 CET Version of Record https://www.mdpi.com/2304-8158/10/12/3123/pdf
article html file updated 16 December 2021 11:44 CET Original file https://www.mdpi.com/2304-8158/10/12/3123/html
Back to TopTop