Evaluation of selected dishes from the hot area of the Havana Catering Base Business Unit Journal title: Journal of Food Science and Gastronomy Authors: David Danger, Raúl Báez Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics
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
MINIMUM INHIBITORY CONCENTRATION OF SOME 6,7,8,9-TETRAHYDRO-5H-[1,2,4]TRIAZOLO[4,3-A]AZEPINE DERIVATIVES AGAINST AMMONIFYING BACTERIA ISOLATED FROM THE SOIL FERROSPHERE Journal title: Biota. Human. Technology Authors: Nataliia Tkachuk, Viktor Yanchenko, Nataliya Demchenko Subject(s): Biological Sciences, Chemistry, Environmental Sciences
