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Latest issue of International Journal of Food and Nutritional Sciences

Volume -7, Issue 4, October 2019

S.No.	Title & Author's Name	Page
1	Standardization and Shelf Life Study of Soya Oats Chocolate Bar (Nutri Chocolush) Sayali Ugale, Mrunal Chavan* and Anuradha Shekhar [View] [Download PDF]	1-6
2	Chemical and Nutritional Characterization of Brand and Private Label Dairy Products: Uht Cream, A Case Study Mena Ritota, Maria Mattera, Maria Gabriella Di Costanzo and Pamela Manzi* [View] [Download PDF]	7-17
3	Methylene Chloride: Understanding Its Environmental Impact, Use in Food and Beverages, and Impact on Human Health Rocco Casagrande* [View] [Download PDF]	18-24
4	Effect of Natural Preservatives on Proximate Composition of Preserved Sea Fish, Processed Under Traditional Cooking Methods Uttiya Jana* and Sarmistha Chakrabarti [View] [Download PDF]	25-33
5	‘Antibiotic Residue Free Broiler Meat’; Prevalence of Antibiotic Residues in Broiler Meat and Resistant Bacteria in Poultry Litter in Sri Lanka and Awareness on Antibiotic Usage Lowe W A M, Samarakone T S*, Vidanarachchi J K, Dandeniya W S and Edirisinghe N [View] [Download PDF]	34-40
6	Effect of UV-B Light and Sunlight Exposure on the Vitamin D2 Content of Button (Agaricus Bisporus) and Oyster (Pleurotus Ostreatus) Mushrooms Lakshmi T S* and Mary Pramela A [View] [Download PDF]	41-47