Department Of Economics And Informatics 1

1. Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties
2. Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages—A Review
3. Innovative Resource-Saving Equipment for Safflower Processing to Improve Oil Quality
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