Eurasian Journal of Food Science and Tehnology_2020 Volume_4 Issue_2

Eurasian Journal of Food Science and Tehnology_2020 Volume_4 Issue_2 Contents Use of infrared thermography in determining meat quality , page: 54-58 Value added fish products, page: 59-69 Revelation and Determination of 3-Monochloropropane-1, 2-Diol (3-Mcpd) in bread from modern bakeries in Khartoum State, Sudan, page:70-81 Impact of Storage Time on the Content of Kefiri page: 82-90 Study of physicochemical properties and antioxidant content of mango (Mangifera indica L.) fruit, page: 91-104