Research [ASAP] Effects of Animal Fat Replacement with Argan Oil on the Quality Properties of Bologna-type Chicken Sausages LikeLiked Carbon Daddy Date: December 19, 2024 Less than 1 MinRead Views: 14 ACS Food Science & Technology DOI: 10.1021/acsfoodscitech.4c00753 Source: http://dx.doi.org/10.1021/acsfoodscitech.4c00753 Tags:Materials Industry FacebookTwitterLinkedinWhatsAppTelegramEmail Related articles Immobilization of ammonia-oxidizing bacteria using mycelial pellets: Preparation, characteristics, and application for nitritation Research February 5, 2025 A novel and efficient strategy for screening high prodigiosin-yielding bacterial mutants by using multiple negative regulatory factors and fermentation optimization under waste cooking oil... Research February 5, 2025 Review on synthesis of lactic acid and lactates from biomass derived carbohydrates via chemocatalysis routes Research February 4, 2025 NASA Tests in Simulated Lunar Gravity to Prep Payloads for Moon Research February 4, 2025 Recent articles Immobilization of ammonia-oxidizing bacteria using mycelial pellets: Preparation, characteristics, and application for nitritation Research February 5, 2025 Researchers look to underground future for hydrogen Carbon Markets February 5, 2025 Commission calls for review of free carbon credits for big polluters Carbon Markets February 5, 2025 Self-healing asphalt from biomass waste could offer sustainable solution to potholes Environmental News February 5, 2025