Publisher
Springer International Publishing
Reference91 articles.
1. Abd-El-Hak, N. A., Abd-El-Rahman, H., & Rizk, A. (2016). Production and evaluation of sycamore and fig blends jam. Egyptian Journal of Agricultural Research, 94(3), 647–658.
2. Ait Mimoune, N., Arroyo-Manzanares, N., Gámiz-Gracia, L., García-Campaña, A. M., Bouti, K., Sabaou, N., & Riba, A. (2018). Aspergillus section flavi and aflatoxins in dried figs and nuts in Algeria. Food Additives & Contaminants: Part B, 11(2), 119–125.
3. Akbas, M. Y., & Ozdemir, M. (2008). Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs. Food Microbiology, 25(2), 386–391.
4. Aksoy, U. (2015). The dried fig management and the potential for new products. Paper presented at the V International Symposium on Fig 1173.
5. Artero, A., Artero, A., Tarín, J. J., & Cano, A. (2015). The impact of moderate wine consumption on health. Maturitas, 80(1), 3–13.