Next Article in Journal
Establishment and Validation of a GC–MS/MS Method for the Quantification of Penicillin G Residues in Poultry Eggs
Previous Article in Journal
Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives
Previous Article in Special Issue
Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life
 
 
Article

Article Versions Notes

Foods 2021, 10(11), 2733; https://doi.org/10.3390/foods10112733
Action Date Notes Link
article xml file uploaded 9 November 2021 08:41 CET Original file -
article xml uploaded. 9 November 2021 08:41 CET Update -
article pdf uploaded. 9 November 2021 08:41 CET Version of Record https://www.mdpi.com/2304-8158/10/11/2733/pdf-vor
article supplementary file uploaded. 9 November 2021 08:41 CET - https://www.mdpi.com/2304-8158/10/11/2733#supplementary
article html file updated 9 November 2021 08:43 CET Original file -
article xml file uploaded 10 November 2021 11:27 CET Update -
article xml uploaded. 10 November 2021 11:27 CET Update https://www.mdpi.com/2304-8158/10/11/2733/xml
article pdf uploaded. 10 November 2021 11:27 CET Updated version of record https://www.mdpi.com/2304-8158/10/11/2733/pdf
article html file updated 10 November 2021 11:28 CET Update -
article html file updated 30 July 2022 15:36 CEST Update https://www.mdpi.com/2304-8158/10/11/2733/html
Back to TopTop