Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar by Ngoc Duc Vu, Van Muoi Nguyen, Thanh Truc Tran

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IMPACT OF PROCESSING AND FREEZING STORAGE CONDITIONS ON SOME PHYSICOCHEMICAL AND BIOLOGICAL PROPERTIES OF TRA FISH BALLS (Pangasius hypophthalmus). by Ngoc Duc Vu, Thanh Truc Tran, Van Muoi Nguyen

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Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product by Ngoc Duc Vu, Thanh Truc Tran, Van Muoi Nguyen

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Effects of Storage Conditions on the Astaxanthin, Moisture, and Aerobic Microorganisms of Spiced Sergestid Shrimp by An Binh Pham, Long Bach Tran, Thuy Xuan Cao, Nhi Thi Yen Tran, Ngoc Duc Vu

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Soursop fruit supply chains: Critical stages impacting fruit quality by Ngoc Duc Vu, Thi Kim Len Doan, Tan Phat Dao, Thi Yen Nhi Tran, Ngoc Quy Nguyen

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Changes in the Recovery Efficiency, Nutritional and Safety Quality of Dried Sergestid Shrimp (Acetes species) during Commercial Production by Ngoc Duc Vu, Nguyen Hong Khoi Nguyen, Thanh Truc Tran, Tran Bach Long, Lam Van Tan, Tran Thi Yen Nhi

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Study of Using Ultrasonic Waves in the Producing Dried Dragon Fruit Peel Processes by Van Thinh Pham, Ngoc Duc Vu, Thuong Nhan Phu Nguyen, Ngoc Minh Truong, Quang Minh Bui, Thanh Tuyen Thi Bui, Ngoc Quyen Thi Phan

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Physicochemical and Biological Properties of Cashew Apples in the Form of Juice, Concentrated Juice, and Fresh Under Different Storage Conditions by Ngoc Duc Vu, Thi Yen Nhi Tran, Tung Xuan Tan Nguyen, Trinh Thi Nhu Hang Nguyen, Thi Thanh Huong Pham, Huynh Bao Long, Binh An Pham

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