Next Article in Journal
Potential of Red, Green and Brown Seaweeds as Substrates for Solid State Fermentation to Increase Their Nutritional Value and to Produce Enzymes
Next Article in Special Issue
The Heat Is On: Modeling the Persistence of ESBL-Producing E. coli in Blue Mussels under Meal Preparation
Previous Article in Journal
Ultrasound-Assisted Slightly Acidic Electrolyzed Water in Aquatic Product Sterilization: A Review
Previous Article in Special Issue
Characterisation of Listeria monocytogenes Isolates from Hunted Game and Game Meat from Finland
 
 
Review

Article Versions Notes

Foods 2022, 11(23), 3865; https://doi.org/10.3390/foods11233865
Action Date Notes Link
article xml file uploaded 30 November 2022 07:57 CET Original file -
article xml uploaded. 30 November 2022 07:57 CET Update https://www.mdpi.com/2304-8158/11/23/3865/xml
article pdf uploaded. 30 November 2022 07:57 CET Version of Record https://www.mdpi.com/2304-8158/11/23/3865/pdf
article html file updated 30 November 2022 07:58 CET Original file -
article html file updated 1 March 2023 01:40 CET Update -
article html file updated 4 March 2023 00:02 CET Update https://www.mdpi.com/2304-8158/11/23/3865/html
Back to TopTop