Although well known, Staphylococcus aureus is a bacterium that remains widely studied because of its high pathogenic potential and its ability to develop resist
Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional,
The NOTHING ELSE food label, created at the Auckland University of Technology, lists the eight or less easily recognized ingredients on the front-of-pack within
There is still no effective means to analyze in depth and utilize domestic mass data about agricultural product quality safety tests in china now. The neural ne