Tavoli e prezzi venerdì frida
0 likes67 views
This document appears to be a menu listing various alcoholic beverages including prosecco, champagne, and spirits. It provides pricing in euros for selections such as Pitars Prosecco at 50 euros, Ca del Bosco prosecco at 80 euros, Moet champagne ranging from 120 to 170 euros depending on the variety, and premium champagnes like Dom Perignon, Cristal, and Perrrier Jouet Belle Epoque priced at 300 euros. It also lists superalcolici or spirits including Grey Goose vodka available in bottle sizes from 100 to 600 euros.
1 of 3
Download to read offline
Recommended
Brick oven pizza bistroravioli
Brick oven pizza bistroravioliBest Italian Restaurant - Bistro RavioliWood fired and brick oven pizza are among the many items on this creative and delicious menu. We look forward to serving you one of our many tasty offerings.
Chicken Pesto Spaghetti - Bistro Ravioli
Chicken Pesto Spaghetti - Bistro RavioliBest Italian Restaurant - Bistro RavioliChicken Pesto Spaghetti. Fresh pasta tossed in homemade basil pesto , sprinkled with slices of tomatoes. Served with grilled chicken fillet.
MENU ESTATE in inglese .docx
MENU ESTATE in inglese .docx3rdideveloperThis document is a menu for a restaurant. It lists appetizers, pasta dishes, meat and fish options, side dishes, mixed cheeses, and desserts. Appetizers range in price from €8-14 and include items like salami, ham, stuffed vegetables, and seafood. Pasta dishes are priced €10-15 and include options with seafood, meat, and vegetables. Main courses of meat and fish are €14-23 and include beef, veal, tuna, and sea bass. Sides are €4-5 each. The menu also lists cheeses, desserts such as tarts and cakes, and notes a €3 cover charge.
Bebbles 
Bebbles Istvan LorinczLángos is a traditional Hungarian fried flatbread sometimes called Hungarian pizza. It is made from bread dough and traditionally baked near an open flame, which is the origin of its name which means "flame" in Hungarian. Modern lángos is now fried in oil rather than baked near a flame. The menu describes lángos and various toppings that can be added, including meats, cheeses, and vegetables. Sides like chips and drinks are also listed.
CHICKEN PESTO SPAGHETTI
CHICKEN PESTO SPAGHETTIBest Italian Restaurant - Bistro RavioliFresh pasta tossed in homemade basil pesto and sprinkled with slices of tomatoes. Served with grilled chicken fillet.
Menu sequence
Menu sequenceApsorn KonradThis document contains a menu listing various dishes organized into sections including appetizers, soups, fish, entrees, vegetables, sweets, savory dishes, cheeses, desserts, and beverages. The appetizer section includes items like caviar, oysters, smoked salmon, and canapes. The soup section lists pumpkin soup, tomato soup, spinach soup, and mushroom soup. The fish section provides options for salmon, both quick dinners and grilled/steaked. The menu offers a variety of global influences and ingredients.
Porcus menu
Porcus menuelephantankles1This document describes a variety of sausage flavors from a company. There are 9 main sausage flavors described that include different herbs, cheeses, and regional ingredients mixed with pork. A few additional sausage flavors are mentioned that combine the company's pork with local beers or cider.
Unit seven pdf
Unit seven pdfdrmajednetThis document contains a unit on various expenses including lunches that range from $2.50 to $0.99 each and drinks that range from $2.10 to $0.50 each. It also includes a list of food items under the headings "eggs," "potatoes," "milk," "tomatoes," and "ice cream."
Vocabulary of food
Vocabulary of foodjuditbarberaornaThis document provides a vocabulary of common food items including fruits like apples, bananas, cherries and grapes; vegetables such as carrots, corn, cucumbers, lettuce, potatoes, tomatoes and onions; meats including chicken, fish and beef; and other foods and drinks like rice, pasta, sausages, soup, steak, bread, eggs, milk, water, cheese, yogurt and orange juice.
Food vocabulary
Food vocabularyHaylinMThis document provides a list of common food items organized into categories including fruits, vegetables, dairy, meat, and grains. It lists apples, bananas, oranges, grapes, and strawberries as examples of fruits, and lettuce, onion, garlic, and carrots as some vegetables. Dairy items include butter and cheese, while chicken, fish, and eggs are listed as meats. Finally, rice, pasta, and bread are provided as examples of grains.
Italian Dinner Set Menu
Italian Dinner Set MenuessamsayedThe document provides the menu for an Italian dinner set menu taking place on August 13, 2009 at the Ritz restaurant. The 6 course meal includes appetizers of olives and crostini, a first course of beef carpaccio with labnah ball and salad, a second course of stuffed bell peppers with tuna tartar and crab meat, a third course of black lentil soup with chicken, a fourth course of saffron seafood broth with rice, a fifth course of lamb saddle with gorgonzola and roasted vegetables, and a sixth course of tiramisu and ice cream for dessert.
Sandwiches
Sandwichescheftim04Sandwiches and wraps are available for $10 each and come with a choice of two sides. Sandwich options include roast turkey club, roast beef with Portobello mushrooms or brie, beef tenderloin, honey ham, and tuna salad. Wrap choices are smoked salmon, Portobello mushroom, black bean, Cuban, and chicken Caesar. Accompanying sides consist of potato salad, coleslaw, cucumber salad, fruit salad, Caesar salad, house salad, and Mediterranean pasta salad.
Baume
BaumeKaren Cunningham-ZimmerThe document provides a menu for a tasting menu consisting of 14 courses including appetizers, soups, entrees and desserts. Some of the notable dishes mentioned are carrot sponge cake with citron vert and lime, caviar with apple smoked bacon brioche, duck foie au naturel with cognac coral and apple puree, pumpkin soup with pumpkin seed ice cream, New Caledonian prawn mousse, orange intermezzo paired with sake, arpege mushrooms, potato risotto with truffle, pigeon pie wrapped in sesame cracker, and desserts including sweet lime caramel bonbons and Thai tea madeleines. The diner notes some criticisms of the mushroom dish being
Oliveto Cafe Menu (2015)
Oliveto Cafe Menu (2015)Jayson LamancaThis document is a menu for Oliveto Cafe listing food and drink items for sale. Some highlights include:
- Pretzels for $3.95 served with butter or cinnamon sugar. Bread for dipping also available.
- House or Caesar salads from $3.95-$6.95, with chicken added for $1.25. Specialty salads for $8.95.
- Sandwiches for $7.50 on various breads with options like turkey, ham, roast beef or chicken salad.
- Personal size flatbread pizzas from $6.50-$7.95 with toppings like cheese, veggies, meat.
- To-go portions of chicken salad or
Italian restaurants carlton
Italian restaurants carltonJohn ClarieLa Spaghettata is classic Italian dining at its best. Characterised by its charming history that spans over 35 years, it has established itself as one of Melbourne’s most beloved Italian restaurants.
Le Vieil Ouchy
Le Vieil OuchyCarine DucaThis document appears to be a menu listing various starters, homemade röstis (hash browns), cheese specialties, meats, game meats, and homemade desserts available. Starters include various salads and bruschetta priced between 6-26 CHF. Homemade röstis are filled hash browns ranging from 19-35 CHF. Cheese specialties include different types of fondue from 24.50-36 CHF. Meats include beef entrecote, cordon bleu, and various game meats priced between 27-46 CHF. Homemade desserts include items like meringues, carpaccio, mousses priced around 9 CHF
Menu
MenuliriojoanaThe document lists menu items and prices for pasta, desserts, beverages, starters, main dishes from a restaurant. It includes pasta dishes like garlic shrimp pasta and pansit bato noodle soup, desserts such as ube pancake and hawhaw cake, beverages including iced coffee and mango tapioca, starters like pops with sisig empanadita and calamari, and main dishes like corned beef kare kare and chicken binakol. Prices range from ₱89 for a glass of sago pearls to ₱655 for hawhaw cake.
Pictures portfolio-2
Pictures portfolio-2Vincent PerraudThis document contains a menu for a private party featuring various appetizers, entrees, and desserts. The appetizers include fish tartare, moroccan carrot salad, and a charcuterie and cheese medley. The entrees consist of dishes like coq au vin, braised lamb shank, and beef bourguignon. Dessert options include crème brûlée, chocolate mousse, and pear tatin tart.
Oral presentation 
Oral presentation Maru DiazEugenia Yezze gave an oral presentation about Italian and French food. The Italian portion included classic pizza with mozzarella, tomato and basil; pasta and gnocchi with meat sauce; and bruschettas with bread, tomato and cheese cream. Lasagna was made with layers of bolognese sauce, ham and cheese. For dessert, tiramisu was served. The French food consisted of a rich cheese fondue; ratatouille; ham and cheese quiche; and crepes with chocolate and strawberry fillings.
Food y1
Food y1josekloThe document categorizes different types of foods including grains like pasta and rice, vegetables like tomatoes and carrots, fruits such as bananas and oranges, dairy products like cheese and yogurt, meats like chicken and ham, seafood including fish and crab, sweets like chocolate and cake, other foods like pizza and soup, and drinks such as water, milk, and coffee.
Galleria Borghese, Rome: Picture Gallery, The Masterpieces
Galleria Borghese, Rome: Picture Gallery, The Masterpiecesguimera The Galleria Borghese is a state museum housed in the Villa Borghese in Rome. The villa was built in 1613-15 for Cardinal Scipione Borghese and contains his and his family's collection of paintings and sculptures, which now form the core of the museum. The collection includes important works by artists such as Caravaggio, Raphael, and Titian that were not dispersed in the 18th century like many other Roman patrician collections. The Italian government acquired the villa and its contents from the Borghese family in 1902.
Alzina
AlzinaEsther de MierThis document describes the types and parts of the holm oak tree, an evergreen oak native to the Mediterranean region. It lists the capçada, tronc, and arrels as the parts of the holm oak. The document also identifies four types of holm oak forests: alzinar amb marfull, alzinar balearic, alzinar muntanyenc, and alzinar de carrasca. Products obtained from the holm oak include cork and honey.
Restaurant Kaerajaan Tallinn A la Carte menu
Restaurant Kaerajaan Tallinn A la Carte menuRestaurant KaerajaanThis document provides an appetizer, soup, pasta, main dish and dessert menu for a restaurant called Kaerajaan. The appetizer section lists several smoked fish, meat and cheese options as well as salads ranging in price from €6-€11. The soup section includes a butternut squash and seafood tomato soup for €5-€6. The pasta section offers tagliatelle dishes with boletus or salmon sauce for €8-€9. The main dishes are meat and fish options with sauces ranging from €14-€19.50. A rich meat selection for two is €50. Desserts include chocolate fondant, creme brulee and tiramis
Sample Cuisine
Sample CuisineThomas HaluskaThis document provides a sample menu divided into three sections - Spa Inspired, Vegetarian Inspired, and A Passion for Fish. The Spa Inspired section includes appetizers like cucumber gazpacho with shrimp and melon. The Vegetarian Inspired section features dishes such as crispy kale-and-tofu salad with coconut and cilantro flecked corn fritters. The A Passion for Fish section focuses on seafood dishes, including butter-poached lobster and salmon chops with celery and black truffles.
RooTube
RooTubecjt1875The document appears to be a menu and recommendations from a restaurant or cafe located near or on a cruise ship. It lists various food items available including soups, sandwiches, salads, entrees of fish and chips and a burger, and desserts. Beverages including coffee are also mentioned. Various dishes and drinks range in price from $7 to $21.50. A specific recommendation is made for the Caesar salad.
UpStairs Drink Menu (1st Page)
UpStairs Drink Menu (1st Page)kevinwloweryThe document is a menu from The Cellar Restaurant & 6-Pak Store listing draft beer prices and happy hour specials. It details pint, small pitcher, and large pitcher prices for 14 beers. It also lists house wines available by the glass or bottle, other wines available only by the bottle, and ciders. Finally, it mentions the attached 6-Pak Store for carry-out alcohol.
Menu I Iv
Menu I IvdavidshewmakerThe document contains 4 sample menus for a meal. Each menu includes hors d'oeuvres, a soup or salad, fish course, intermezzo, main entree, and dessert. The menus feature international and seasonal dishes, including latkes, tagine, vichysoise, snapper, tenderloin, duck, and more. The menus incorporate a variety of cooking methods like grilling, roasting, braising and offer options for vegetarians, seafood, meat and fish lovers.
DownStair Beer List
DownStair Beer ListkevinwloweryThe document lists beer and wine prices for The Cellar Restaurant & 6-Pak Store in Blacksburg, Virginia. It provides prices for pints, small pitchers, and large pitchers of various draft beers. There are also daily drink specials. A selection of wines by the glass or bottle is offered. The 6-Pak Store attached to the restaurant sells bottles of wine and a large variety of bottled beers for carry-out.
Food Product Formulation - Align Experts.pptx
Food Product Formulation - Align Experts.pptxgkraj8At Align, our expert food scientists are dedicated to helping you bring your innovative food product ideas to life. Whether you’re developing a new product from scratch or improving an existing one, our team is equipped with the knowledge, experience, and tools to support every step of your formulation journey.
Product formulation is much more than just mixing ingredients—it’s a complex process that combines science, creativity, and deep market understanding. Our scientists use cutting-edge techniques and a deep understanding of food chemistry, microbiology, sensory science, and consumer trends to design products that are not only delicious and safe but also scalable and market-ready.
One of the key strengths of our approach is our belief in trial and error as a path to success. Innovation doesn’t happen overnight—it’s a process of experimenting, learning, and refining. We embrace this process fully, using it as a foundation to discover unique flavor combinations, improve shelf life, optimize texture, or meet specific dietary and nutritional goals. Every trial gets us one step closer to the perfect formula that meets your brand’s vision and your customers’ needs.
We also leverage advanced tools and AI-powered dashboards that provide real-time insights and data-driven recommendations. This allows us to speed up development timelines while maintaining high standards of quality, safety, and compliance with food regulations.
At Align, collaboration is at the heart of what we do. We work closely with your team, listening to your goals and translating them into actionable formulation strategies. Our lab is a hub of creativity and precision, where food science meets innovation to bring your concept to life.
No matter the complexity of your idea—plant-based, functional foods, clean-label products, or indulgent treats—we have the capabilities to make it happen.
With Align’s formulation support, you're not just developing a product; you're crafting a unique experience for your consumers. Let us be your trusted partner in this exciting journey of innovation and creation.
Chinese Cuisine.pptx by: Analiza E. Manipis
Chinese Cuisine.pptx by: Analiza E. ManipisAnalizaManipisChinese cuisine is one of the oldest and most diverse culinary traditions in the world, known for its rich history, regional variety, and complex flavors.
More Related Content
What's hot (20)
Vocabulary of food
Vocabulary of foodjuditbarberaornaThis document provides a vocabulary of common food items including fruits like apples, bananas, cherries and grapes; vegetables such as carrots, corn, cucumbers, lettuce, potatoes, tomatoes and onions; meats including chicken, fish and beef; and other foods and drinks like rice, pasta, sausages, soup, steak, bread, eggs, milk, water, cheese, yogurt and orange juice.
Food vocabulary
Food vocabularyHaylinMThis document provides a list of common food items organized into categories including fruits, vegetables, dairy, meat, and grains. It lists apples, bananas, oranges, grapes, and strawberries as examples of fruits, and lettuce, onion, garlic, and carrots as some vegetables. Dairy items include butter and cheese, while chicken, fish, and eggs are listed as meats. Finally, rice, pasta, and bread are provided as examples of grains.
Italian Dinner Set Menu
Italian Dinner Set MenuessamsayedThe document provides the menu for an Italian dinner set menu taking place on August 13, 2009 at the Ritz restaurant. The 6 course meal includes appetizers of olives and crostini, a first course of beef carpaccio with labnah ball and salad, a second course of stuffed bell peppers with tuna tartar and crab meat, a third course of black lentil soup with chicken, a fourth course of saffron seafood broth with rice, a fifth course of lamb saddle with gorgonzola and roasted vegetables, and a sixth course of tiramisu and ice cream for dessert.
Sandwiches
Sandwichescheftim04Sandwiches and wraps are available for $10 each and come with a choice of two sides. Sandwich options include roast turkey club, roast beef with Portobello mushrooms or brie, beef tenderloin, honey ham, and tuna salad. Wrap choices are smoked salmon, Portobello mushroom, black bean, Cuban, and chicken Caesar. Accompanying sides consist of potato salad, coleslaw, cucumber salad, fruit salad, Caesar salad, house salad, and Mediterranean pasta salad.
Baume
BaumeKaren Cunningham-ZimmerThe document provides a menu for a tasting menu consisting of 14 courses including appetizers, soups, entrees and desserts. Some of the notable dishes mentioned are carrot sponge cake with citron vert and lime, caviar with apple smoked bacon brioche, duck foie au naturel with cognac coral and apple puree, pumpkin soup with pumpkin seed ice cream, New Caledonian prawn mousse, orange intermezzo paired with sake, arpege mushrooms, potato risotto with truffle, pigeon pie wrapped in sesame cracker, and desserts including sweet lime caramel bonbons and Thai tea madeleines. The diner notes some criticisms of the mushroom dish being
Oliveto Cafe Menu (2015)
Oliveto Cafe Menu (2015)Jayson LamancaThis document is a menu for Oliveto Cafe listing food and drink items for sale. Some highlights include:
- Pretzels for $3.95 served with butter or cinnamon sugar. Bread for dipping also available.
- House or Caesar salads from $3.95-$6.95, with chicken added for $1.25. Specialty salads for $8.95.
- Sandwiches for $7.50 on various breads with options like turkey, ham, roast beef or chicken salad.
- Personal size flatbread pizzas from $6.50-$7.95 with toppings like cheese, veggies, meat.
- To-go portions of chicken salad or
Italian restaurants carlton
Italian restaurants carltonJohn ClarieLa Spaghettata is classic Italian dining at its best. Characterised by its charming history that spans over 35 years, it has established itself as one of Melbourne’s most beloved Italian restaurants.
Le Vieil Ouchy
Le Vieil OuchyCarine DucaThis document appears to be a menu listing various starters, homemade röstis (hash browns), cheese specialties, meats, game meats, and homemade desserts available. Starters include various salads and bruschetta priced between 6-26 CHF. Homemade röstis are filled hash browns ranging from 19-35 CHF. Cheese specialties include different types of fondue from 24.50-36 CHF. Meats include beef entrecote, cordon bleu, and various game meats priced between 27-46 CHF. Homemade desserts include items like meringues, carpaccio, mousses priced around 9 CHF
Menu
MenuliriojoanaThe document lists menu items and prices for pasta, desserts, beverages, starters, main dishes from a restaurant. It includes pasta dishes like garlic shrimp pasta and pansit bato noodle soup, desserts such as ube pancake and hawhaw cake, beverages including iced coffee and mango tapioca, starters like pops with sisig empanadita and calamari, and main dishes like corned beef kare kare and chicken binakol. Prices range from ₱89 for a glass of sago pearls to ₱655 for hawhaw cake.
Pictures portfolio-2
Pictures portfolio-2Vincent PerraudThis document contains a menu for a private party featuring various appetizers, entrees, and desserts. The appetizers include fish tartare, moroccan carrot salad, and a charcuterie and cheese medley. The entrees consist of dishes like coq au vin, braised lamb shank, and beef bourguignon. Dessert options include crème brûlée, chocolate mousse, and pear tatin tart.
Oral presentation
Oral presentation Maru DiazEugenia Yezze gave an oral presentation about Italian and French food. The Italian portion included classic pizza with mozzarella, tomato and basil; pasta and gnocchi with meat sauce; and bruschettas with bread, tomato and cheese cream. Lasagna was made with layers of bolognese sauce, ham and cheese. For dessert, tiramisu was served. The French food consisted of a rich cheese fondue; ratatouille; ham and cheese quiche; and crepes with chocolate and strawberry fillings.
Food y1
Food y1josekloThe document categorizes different types of foods including grains like pasta and rice, vegetables like tomatoes and carrots, fruits such as bananas and oranges, dairy products like cheese and yogurt, meats like chicken and ham, seafood including fish and crab, sweets like chocolate and cake, other foods like pizza and soup, and drinks such as water, milk, and coffee.
Galleria Borghese, Rome: Picture Gallery, The Masterpieces
Galleria Borghese, Rome: Picture Gallery, The Masterpiecesguimera The Galleria Borghese is a state museum housed in the Villa Borghese in Rome. The villa was built in 1613-15 for Cardinal Scipione Borghese and contains his and his family's collection of paintings and sculptures, which now form the core of the museum. The collection includes important works by artists such as Caravaggio, Raphael, and Titian that were not dispersed in the 18th century like many other Roman patrician collections. The Italian government acquired the villa and its contents from the Borghese family in 1902.
Alzina
AlzinaEsther de MierThis document describes the types and parts of the holm oak tree, an evergreen oak native to the Mediterranean region. It lists the capçada, tronc, and arrels as the parts of the holm oak. The document also identifies four types of holm oak forests: alzinar amb marfull, alzinar balearic, alzinar muntanyenc, and alzinar de carrasca. Products obtained from the holm oak include cork and honey.
Restaurant Kaerajaan Tallinn A la Carte menu
Restaurant Kaerajaan Tallinn A la Carte menuRestaurant KaerajaanThis document provides an appetizer, soup, pasta, main dish and dessert menu for a restaurant called Kaerajaan. The appetizer section lists several smoked fish, meat and cheese options as well as salads ranging in price from €6-€11. The soup section includes a butternut squash and seafood tomato soup for €5-€6. The pasta section offers tagliatelle dishes with boletus or salmon sauce for €8-€9. The main dishes are meat and fish options with sauces ranging from €14-€19.50. A rich meat selection for two is €50. Desserts include chocolate fondant, creme brulee and tiramis
Sample Cuisine
Sample CuisineThomas HaluskaThis document provides a sample menu divided into three sections - Spa Inspired, Vegetarian Inspired, and A Passion for Fish. The Spa Inspired section includes appetizers like cucumber gazpacho with shrimp and melon. The Vegetarian Inspired section features dishes such as crispy kale-and-tofu salad with coconut and cilantro flecked corn fritters. The A Passion for Fish section focuses on seafood dishes, including butter-poached lobster and salmon chops with celery and black truffles.
RooTube
RooTubecjt1875The document appears to be a menu and recommendations from a restaurant or cafe located near or on a cruise ship. It lists various food items available including soups, sandwiches, salads, entrees of fish and chips and a burger, and desserts. Beverages including coffee are also mentioned. Various dishes and drinks range in price from $7 to $21.50. A specific recommendation is made for the Caesar salad.
UpStairs Drink Menu (1st Page)
UpStairs Drink Menu (1st Page)kevinwloweryThe document is a menu from The Cellar Restaurant & 6-Pak Store listing draft beer prices and happy hour specials. It details pint, small pitcher, and large pitcher prices for 14 beers. It also lists house wines available by the glass or bottle, other wines available only by the bottle, and ciders. Finally, it mentions the attached 6-Pak Store for carry-out alcohol.
Menu I Iv
Menu I IvdavidshewmakerThe document contains 4 sample menus for a meal. Each menu includes hors d'oeuvres, a soup or salad, fish course, intermezzo, main entree, and dessert. The menus feature international and seasonal dishes, including latkes, tagine, vichysoise, snapper, tenderloin, duck, and more. The menus incorporate a variety of cooking methods like grilling, roasting, braising and offer options for vegetarians, seafood, meat and fish lovers.
DownStair Beer List
DownStair Beer ListkevinwloweryThe document lists beer and wine prices for The Cellar Restaurant & 6-Pak Store in Blacksburg, Virginia. It provides prices for pints, small pitchers, and large pitchers of various draft beers. There are also daily drink specials. A selection of wines by the glass or bottle is offered. The 6-Pak Store attached to the restaurant sells bottles of wine and a large variety of bottled beers for carry-out.
Galleria Borghese, Rome: Picture Gallery, The Masterpieces
Galleria Borghese, Rome: Picture Gallery, The Masterpiecesguimera
Restaurant Kaerajaan Tallinn A la Carte menu
Restaurant Kaerajaan Tallinn A la Carte menuRestaurant Kaerajaan
Recently uploaded (20)
Food Product Formulation - Align Experts.pptx
Food Product Formulation - Align Experts.pptxgkraj8At Align, our expert food scientists are dedicated to helping you bring your innovative food product ideas to life. Whether you’re developing a new product from scratch or improving an existing one, our team is equipped with the knowledge, experience, and tools to support every step of your formulation journey.
Product formulation is much more than just mixing ingredients—it’s a complex process that combines science, creativity, and deep market understanding. Our scientists use cutting-edge techniques and a deep understanding of food chemistry, microbiology, sensory science, and consumer trends to design products that are not only delicious and safe but also scalable and market-ready.
One of the key strengths of our approach is our belief in trial and error as a path to success. Innovation doesn’t happen overnight—it’s a process of experimenting, learning, and refining. We embrace this process fully, using it as a foundation to discover unique flavor combinations, improve shelf life, optimize texture, or meet specific dietary and nutritional goals. Every trial gets us one step closer to the perfect formula that meets your brand’s vision and your customers’ needs.
We also leverage advanced tools and AI-powered dashboards that provide real-time insights and data-driven recommendations. This allows us to speed up development timelines while maintaining high standards of quality, safety, and compliance with food regulations.
At Align, collaboration is at the heart of what we do. We work closely with your team, listening to your goals and translating them into actionable formulation strategies. Our lab is a hub of creativity and precision, where food science meets innovation to bring your concept to life.
No matter the complexity of your idea—plant-based, functional foods, clean-label products, or indulgent treats—we have the capabilities to make it happen.
With Align’s formulation support, you're not just developing a product; you're crafting a unique experience for your consumers. Let us be your trusted partner in this exciting journey of innovation and creation.
Chinese Cuisine.pptx by: Analiza E. Manipis
Chinese Cuisine.pptx by: Analiza E. ManipisAnalizaManipisChinese cuisine is one of the oldest and most diverse culinary traditions in the world, known for its rich history, regional variety, and complex flavors.
A Closer Look at Hungarian Cuisine and Its Cultural Significance
A Closer Look at Hungarian Cuisine and Its Cultural Significancekapoorgita1991Discover the rich and flavorful world of Hungarian cuisine, from traditional dishes like goulash and chimney cake to modern culinary trends. This presentation explores Hungary’s cultural history through its food, ingredients, and evolving dining scene.
Evaluation of agronomic performance and grain yield stability of bread wheat ...
Evaluation of agronomic performance and grain yield stability of bread wheat ...Advances in Agriculture and BiologyKey Message: This study was conducted across three districts and two seasons to assess three commercial wheat varieties (Kingbird, Abay and Adola-1) and twelve advanced genotypes. The findings revealed that genotypes G-6, G-1, and G-5 exhibited high yield potential, stability, and disease tolerance, making them promising candidates for release in the study areas.
Abstract
A field experiment was conducted at Adami Tulu Agricultural Research Center, as well as in the Lume and Dugda Districts, during the main cropping seasons of 2022 and 2023. The purpose of this study was to identify stable and high yielder bread wheat genotypes in the East Shewa Zone across three distinct districts. These districts exhibit varying environmental conditions and altitudes, with a diversity of soil types characterized by differing compositions. A total of fifteen genotypes were precisely evaluated utilizing a randomized complete block design with three replications. Analysis of variance revealed significant effects of genotype, environment, and their interaction on grain yield. Additive Main Effects and Multiplicative Interaction (AMMI) analysis indicated that the environment significantly influenced yield, accounting for 48.78% of the total variation, followed by genotype (23.89%) and genotype × environment interaction (16.19%). The first two interaction principal components (IPCA-I and IPCA-II) explained 44.6% and 27.7% of the genotype × environment interaction, respectively, and were used to assess stability. Based on stability parameters (ASV and GGE-Biplot) and mean grain yield, genotypes G-6, G-1, and G-5 were identified as stable and high-yielding candidates for potential release. AMMI and GGE-biplot analyses revealed specific adaptation patterns among genotypes, with some performing better in particular environments. These findings highlight the importance of multi-environmental trials for accurate genotype evaluation. Given their yield and stability, genotypes G-6, G-1, and G-5 were promising resources for improving bread wheat productivity in East Shewa Zone and similar agro-ecologies. We recommend further validation trials and farmer participatory evaluations to ensure acceptability and performance under on-farm conditions. Additionally, these superior genotypes could be used as parents in future breeding programs. © 2024 The Author(s)
Keywords: Additive main effects, Bread wheat, Genotype by environment interaction, GGE-Biplot, Multiplicative interaction, Stability
Citation: Dinsa, T., & Balcha, U. (2024). Evaluation of agronomic performance and grain yield stability of bread wheat (Triticum aestivum) genotypes in East Shewa zone, Oromia. Advances in Agriculture and Biology, 7(1), 58-67.
Food_Presentation_1.pptx THIS IS FOR FOOD CONTENT
Food_Presentation_1.pptx THIS IS FOR FOOD CONTENTcatsarefunny991. Introduction to Food
Food is more than sustenance—it is culture, identity, tradition, innovation, and connection. It provides the energy needed for survival, but its importance transcends biology. Food reflects history, climate, migration, and technology. From ancient grains to 3D-printed meals, the story of food is the story of human civilization.
2. Historical Evolution of Food
Food practices have evolved over centuries. Early humans were hunter-gatherers, relying on fruits, nuts, and wild animals. The Neolithic Revolution, around 10,000 years ago, changed everything with the advent of agriculture. Domestication of plants and animals led to stable food supplies and the rise of civilizations.
Mesopotamia cultivated wheat and barley, Egypt revered bread and beer, and ancient China developed rice and soy. In Mesoamerica, maize was sacred. With trade routes like the Silk Road and the Columbian Exchange, ingredients like potatoes, tomatoes, and spices spread worldwide, revolutionizing global cuisines.
3. Cultural Significance
Every culture has food rituals. In Japan, meals are ceremonial, emphasizing presentation and respect. Indian cuisine showcases complex spice combinations tied to Ayurveda. In Italy, food is a family affair—pasta and wine are not just dishes but expressions of heritage. Religious practices also influence diets: Halal, Kosher, fasting during Ramadan, Lent, and more.
Food is integral to festivals: mooncakes for Mid-Autumn, turkey for Thanksgiving, sweets for Diwali, dumplings for Chinese New Year. These dishes symbolize abundance, unity, and blessings.
4. Food Categories and Types
Staples: Rice, wheat, maize—foundation of global diets.
Fruits & Vegetables: Essential for vitamins, fiber, and antioxidants.
Proteins: Meat, fish, dairy, legumes, tofu.
Carbohydrates: Grains, potatoes, bread, pasta.
Fats & Oils: Butter, olive oil, nuts.
Sweets: Cakes, pastries, chocolates.
Beverages: Tea, coffee, juices, alcohol.
Each country has its food classification and dietary pyramid based on regional needs.
5. Nutritional Science
Food is broken into macronutrients—carbohydrates, proteins, and fats—and micronutrients—vitamins and minerals. Proper nutrition supports immunity, mental health, and physical performance. Deficiencies lead to diseases: scurvy (vitamin C), rickets (vitamin D), anemia (iron).
Modern diets emphasize balance: fewer processed foods, more whole grains, fruits, and lean proteins. Superfoods like kale, quinoa, and blueberries gained popularity due to their high nutrient density.
6. Modern Food Trends
Veganism and Plant-Based Diets: Driven by health, ethics, and sustainability.
Organic and Local Foods: Avoiding GMOs, supporting local farmers.
Fusion Cuisine: Mixing culinary traditions (e.g., Korean tacos).
Functional Foods: Foods with added health benefits (e.g., probiotics).
Meal Kits & Ready Meals: Convenience with customization.
Technology has entered the kitchen with AI-driven recipes, smart appliances,
shivabatchppt2.pptxrgmreojghreojlghriugheijfhewuifheuhfdhwbfh
shivabatchppt2.pptxrgmreojghreojlghriugheijfhewuifheuhfdhwbfhVllVktklfwniufeqhiufewnfurhgfiokrwjgiorhjgoirgiurg
Exploring the effect of nitrogen levels on yield and yield attributes of dive...
Exploring the effect of nitrogen levels on yield and yield attributes of dive...Advances in Agriculture and BiologyKey Message: The study evaluated the effects of different nitrogen levels on maize yield and attributes across various open-pollinated varieties. Results indicate that applying 200 kg ha-1 of nitrogen significantly enhances plant growth, yield, and yield components, with the Jalal variety showing the best overall performance.
Abstract
A field trial was carried out during the Kharif season of 2022 at the Agronomy Research Farm, University of Swabi. The trial was designed as a 3×3 factorial experiment, involving three varieties (CIMMYT FATA, DSW, and Kaptan) which were allocated to the main plots. Three levels of nitrogen (200, 150, and 100 kg ha-1) were applied to the subplots. A plot size of 22.5 m2, having 6 rows 75 cm apart with plant-to-plant distance of 25 cm was maintained. The concerned maize varieties were sown at the first week of July 2022. The required amount of N was applied at the time of second irrigation using urea fertilizer. Similarly, the recommended dose of phosphorus (TSP) and potassium (KCl) were applied at a rate of 60 kg ha-1 prior to the final ploughing. The field was cultivated twice with a cultivator and rotavator, and then leveled with a back leveler. Irrigation was managed according to weather conditions, and the water needs of the crop. Among the different maize varieties, Jalal variety significantly (p<0.05) delayed tasseling (54 days) and silking (61days), Plant height (193 cm), ear length (18.9 cm), 1000 grain weight (31 g), grains per ear (422), grain yield (5030 kg ha-1) and biological yield (12337 kg ha-1) were all improved when compared to DSW and CIMMYT FATA cultivars. However, the harvest index (43.7%) was highest for the DSW variety. The application of 200 kg ha-1 delayed silking (60 days) and tasseling (53 days), as well as enhanced plant height (192 cm), ear length (18.8 cm), grains per ear (411), thousand seed weight (305 g), biological yield (12036 kg ha-1), and grain yield (4995 kg ha-1) as compared to 100 and 150 kg N ha-1. Based on the study's findings, it is recommended that nitrogen be supplied at a rate of 200 kg ha-1and the Jalal variety be used to boost maize yield as well as yield components in the study area. © 2023 The Author(s)
Keywords: Crop nutrition, Maize, Nitrogen fertilization, Open-pollinated varieties (OPVs), Yield attributes
Citation: Azam, M., Saeed, B., Khan, S., & Zafar, D. (2023). Exploring the effect of nitrogen levels on yield and yield attributes of diverse open-pollinated varieties (OPVs) of maize (Zea mays). Advances in Agriculture and Biology, 6(1), 61-68.
Assessment of nematode-induced diseases in chili fields of Karachi: Implicati...
Assessment of nematode-induced diseases in chili fields of Karachi: Implicati...Advances in Agriculture and BiologyKey Message: This study highlights the significant impact of nematodes on chili production in Karachi, revealing a diverse range of nematode species that cause severe damage to chili plants. The findings report the urgent need for effective and sustainable nematode management strategies to mitigate yield losses and ensure the long-term sustainability of chili cultivation.
Abstract
Nematodes represent significant pathogens affecting chili (Capsicum spp.) production, leading to various diseases that significantly reduce crop yield. This study conducted a comprehensive survey in chili fields located at the University of Karachi near the UBIT department and one field in Gadap Town to assess nematode populations. A total of fifteen soil samples were randomly collected from plant roots and subsequently analyzed in the laboratory, revealing a diverse array of nematodes. Identified species included Longidorus elongatus, Pratylenchuscoffeae, Tylenchorhynchus elegans, Helicotylenchusdigonicus, Hoplolaimus indicus, Tylenchus spp., Ditylenchus spp., Hemicriconemoides spp., Aphelenchus spp., and Xiphinema spp., alongside numerous free-living nematodes. The populations of plant-parasitic nematodes (PPN) were notably high, comprising various genera and species that actively attack chili plants, resulting in symptoms such as yellowing, stunting, wilting, dieback, decline, leaf distortion, root rots, gall formation, leaf drop, and other detrimental effects. The taxonomy and systematics of these nematode genera and species are comprehensively discussed, supported by detailed descriptions, illustrations, and photographs. Understanding the diversity and impact of nematodes on chili crops is crucial for implementing effective management strategies. This study emphasizes the urgent need for sustainable nematode control measures to mitigate yield losses and ensure the long-term sustainability of chili production. © 2023 The Author(s)
Keywords: Chili (Capsicum spp.), Diseases, Nematodes, Plant-parasitic nematodes, Taxonomy
Citation: Ullah, A., Hamid, A., Shah, S. M., & Khan, A. (2023). Assessment of nematode-induced diseases in chili fields of Karachi: Implications for sustainable crop management. Advances in Agriculture and Biology, 6(1), 54-60.
Ecosure Restaurant Inspection eAuditor Ensuring Quality Standards
Ecosure Restaurant Inspection eAuditor Ensuring Quality StandardseAuditor Audits & InspectionsEcosure Restaurant Inspection Checklist with eAuditor Ensuring Quality Standards.
https://eauditor.app/2024/09/13/ecosure-audit/
LPU_Mess_Package_Overview.pptx..........
LPU_Mess_Package_Overview.pptx..........jinny kaurThe LPU Mess offers numerous benefits that make it an ideal choice for students living on campus. It provides nutritious and balanced meals to ensure students stay energized and healthy throughout their academic day. With a wide variety of food options including vegetarian, non-vegetarian, continental, and Indian cuisine, the mess caters to diverse tastes and preferences. Special dietary plans are available for students with specific needs such as vegan, gluten-free, or low-carb options, making it suitable for everyone. The mess is not only affordable, with reasonable pricing for quality meals, but also offers flexible meal plans that range from weekly to semester-based packages. Hygiene is a top priority, with regular safety checks and clean kitchens ensuring the highest standards of food quality. Students can enjoy fresh fruits, salads, and nutritious meals, which complement their health and fitness goals. Additionally, the mess hosts special meals on festivals and occasions, offering a unique dining experience. Most importantly, the mess creates a sense of community, providing a space for students to socialize, network, and share meals, enhancing the overall campus experience.
Assessment of genetic variability for aluminum tolerance in cowpea accessions...
Assessment of genetic variability for aluminum tolerance in cowpea accessions...Advances in Agriculture and BiologyKey Message: This study assessed genetic variability in ten cowpea accessions under aluminum stress. Key findings reveal significant differences among accessions for all traits. Based on aluminum tolerance indices, AC03, AC04, AC05, AC06, AC08, and AC09 were classified as highly tolerant, AC02 was deemed moderately tolerant and AC01, AC07, and AC10 were identified as highly susceptible.
Abstract
Aluminum toxicity is a major factor limiting crop productivity on acid soils, thus limiting food production. This study assessed the level of genetic diversity for aluminum tolerance in cowpea and the inter-character association of important traits for the effective selection of tolerant genotypes. Ten accessions of the crop were screened in pots filled with topsoil employing a 10 × 4 factorial experiment in a completely randomized design with three replicates. The four aluminum treatments imposed were 0, 50, 100, and 200 µM AlCl3. The study found significant differences among accessions for all traits. Aluminum treatment affected all traits except seeds/plant and seed yield, with significant interaction effects for traits except emergence percentage and plant height. Heritability was high (≥ 60%) for all traits except pods/plant, which had moderate heritability (57.98%). Genetic advance was high (≥ 20%) for all traits except days to flowering (11.08%) and plant height (15.87%), showing moderate values. Based on aluminum tolerance indices, AC03, AC04, AC05, AC06, AC08, and AC09 were classified as highly tolerant, AC02 as moderately tolerant, while AC01, AC07, and AC10 were highly susceptible. Consequently, selection for the traits with high heritability and genetic advance would result in genetic gain and breeding progress for aluminum tolerance in cowpea for acidic soils in Nigeria and other tropical regions. © 2024 The Author(s)
Keywords: Acidity, Growth parameters, Heritability, Toxicity, Variability, Yield
Citation: Ajayi, A. T., Gbadamosi, A. E., Osekita, O. S., & Daodu, E. O. (2024). Assessment of genetic variability for aluminum tolerance in cowpea accessions screened in pots under field conditions. Advances in Agriculture and Biology, 7(1), 40-49.
Growth of maize is improved by the combined use of natural and synthetic nutr...
Growth of maize is improved by the combined use of natural and synthetic nutr...Advances in Agriculture and BiologyAbstract
Maize, being the third most important cereal crop, is used as a source of nutrition, poultry feeds and for other industrial purposes. In industries, it is used in making flakes, custard, varnishes, paints and many more. It is an important source of human diet containing vitamins (vitamin C, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5vitamin and B6 (pyridoxine)), nutrients (phosphorus, magnesium, manganese, zinc, copper, iron and selenium, potassium and calcium) and other phytochemicals important for human well-being. Potassium (K) has an important role in regulating many plants’ functions like photosynthetic rate, chlorophyll content, antioxidant enzyme activity, cellular homeostasis and growth. By keeping in view all these regulating functions, K can be an important source in increasing crop yield of maize while making it more nutritious. Soil is an important source of K as it contains a more exchangeable form of K but in some conditions like calcareous soil, salinity stress, drought and biotic or abiotic stress cause severe deficiency of K in plants. In such situations, exogenous K can play a helpful role in high maize production. This present review deals with natural and synthetic sources of K that are being used for increasing maize production. Synthetic sources of K include inorganic fertilizers like NPK, muriate of potash, sulphate of potash and potassium thiosulphate, while natural sources include organic manure, cattle dung, compost of different crop residues, wood ash, rocky minerals and biofertilizers. In some cases, both the natural and synthetic sources of K are used in combined form to get significant results. © 2022 The Author(s)
Keywords: Maize, Natural, NPK, Nutritional source of K, Potassium, Synthetic
Citation: Mehmood, K., Nasreen, S., Latif, A., & Shah, A. N. (2022). Growth of maize is improved by the combined use of natural and synthetic nutritional sources of potassium: A review. Advances in Agriculture and Biology, 5(1), 8-15.
Introduction
Maize (Zea mays L) is a cross pollinated, monoecious crop and now a days is considered as the backbone of poultry feed industry (Saif-ul-Malook et al., 2014). It is also important for many industries like manufacturing jelly glucose, flakes, energile and custard etc. (Khan et al., 1999). It is being utilized to produce shortening compounds, ammunition, varnishes, paints and soaps (Ali, 1995). Maize oil and starch both are being used in many industries and for domestic purposes (Batool et al., 2019; Noor et al., 2021; Aslam et al., 2021). For instance, oil of maize is mostly used in bakery products, cooking, oleomargarine and salad dressing while starch after its fermentation is used to produce biofuel or as ethanol, cloth dying, paper industrial, and hides tanning (Khuspe et al., 2016). Maize fodder contains 51.69%, 22.98% and 40.18% neutral detergent fiber, acidic detergent fiber and crude fiber respectively.
Thesis Presentation on Effect of Kefir Probiotic Powder on GI Health in Rats ...
Thesis Presentation on Effect of Kefir Probiotic Powder on GI Health in Rats ...MuhammadSharafatThesis Presentation on Effect of Kefir Probiotic Powder on GI Health in Rats Model
Current status, challenges and technological breakthrough of organic agricult...
Current status, challenges and technological breakthrough of organic agricult...Advances in Agriculture and BiologyAbstract
The world's population growth and environmental deterioration pose a threat to food production, and it is urgent to find suitable solutions. Organic farming is an environmentally beneficial method of agricultural production that guarantees food safety, minimizes health issues, encourages environmental preservation, and creates job possibilities for nearby people. Biopesticides are biological pest control agents that manipulate living things. Microbial pesticides, biochemical pesticides, and plant-incorporated protectants are all types of biopesticides (PIPs). Microbial biopesticides are substances made from microorganisms that can be used to treat plant diseases and insect pests that harm agricultural crops year after year. In the global economy that is reliant on agriculture, they can be crucial for crop security. It is essential right now to encourage farmers all around the world to employ these microbial biopesticides. In Pakistan's national economy, organic agriculture is extremely important. The year-round cultivation of valuable crops, fruits, and vegetables is made possible by the geographic and biological diversity of the region. To make organic farming practical, it is vital to pay attention to the farmers' objectives for alternative approaches. In Pakistan, the adoption of organic farming could have a beneficial and notable impact on farmers’ livelihood in terms of profitability, compatibility, productivity, and sustainability. Organic certification is absolutely necessary to raise the market value on both a national and worldwide scale. © 2022 The Author(s)
Keywords: Agricultural development, Environment, Food safety, Organic farming, Soil fertility
Citation: Abbas, Q. (2022). Current status, challenges and technological breakthrough of organic agriculture with a focus on Pakistan. Advances in Agriculture and Biology, 5(1), 1-7.
Introduction
Because of limited access to modern technologies, low productivity, and frequent natural disasters, poverty had spread to many parts of the world by the end of World War II (Yoshino, 2010). The emergence of "modern" technology led to a decrease in the need for physical labour as traditional cultures turned away from agriculture-based activities and toward industry and services. As a result, labor-intensive, inefficient organic farming became demonized as being outmoded (Yoshino, 2010). Certain health issues, environmental deterioration, contamination of surface and groundwater, and increasing production costs are all partly attributable to the overuse of agrochemicals in recent years (Badgley et al., 2007; Timprasert et al., 2014; Ferdous et al., 2018). As a result, there is an increase in the demand for food produced without the use of synthetic chemicals among consumers globally, and organic farming is becoming more popular (Abouziena et al., 2009). Attractive premium pricing for organic produce also contribute to this increase (Ramesh et al., 2010; Panneerselvam et al., 2012).
Agricultural productivity in developing countries and influence of climate ch...
Agricultural productivity in developing countries and influence of climate ch...Advances in Agriculture and BiologyKey Message: There was unstable agricultural productivity in developing countries due to policy summersault, low level of technology and climate change. In this study, some of the effects of climate change on agricultural productivity were presented using the rubber tree as an example.
Abstract
Agricultural productivity is critical to the supply of food and fiber required to support good quality life, more so with increasing World population. In this regard, developing countries are at the risk of food scarcity. The primary objective of this paper was to evaluate the trend of agricultural productivity in Low Income (LI) and Lower Middle Income (LMI) countries in comparison with High Income (HI) countries. A secondary objective was the evaluation of the effect of climate change on agriculture in Nigeria. Metadata was collated on agricultural total factor productivity and per capita income from 1960 to 2000. The data was regrouped into class data of five years interval. The class data was analyzed using means, correlation and regression analysis. The High Income countries had a regular sigmoid curve for agricultural productivity. LMI countries had an undulating regression curve though with a short stable period. The curve for LI countries was unstable. In multiple regression, HI countries recorded a high regression coefficient of 0.97 compared with 0.06 and 0.35 in LMI and LI respectively. The intersection point, i.e. the constant was -0.83. This negative constant supports previous reports on World food crises. The options of cross sectorial policy formulation/implementation, North-South and South-South Cooperation were suggested to ensure that the entire World system works in unison to respond positively to the challenges of food and nutrition security. This is moreso as agriculture in developing countries is mainly nature dependent, hence vulnerable to the effect of climate change. In this regard, the effect of climate change on agriculture in Nigeria was studied, with a situation report and recommendations. © 2024 The Author(s)
Keywords: Agricultural productivity, Climate change, Total factor productivity
Citation: Omokhafe, K., Dongo, L., & Imoren, E. (2024). Agricultural productivity in developing countries and influence of climate change on agriculture. Advances in Agriculture and Biology, 7(1), 21-28.
Introduction
Agricultural productivity in Sub-Sahara Africa has pre-colonial, colonial and post-colonial phases. In spite of these time demarcations, one common factor is the high proportion of the population involved in agriculture (Allen et al., 2018). The pre-colonial period was characterized by food adequacy as more than 90% of the population was involved in agriculture (Cordell & Gregory, 2021). It may have the limitation of low intake of animal protein, especially in the Rain Forest areas which could not support extensive cattle rearing due to tse-tse fly infestation (Green, 2016).
Chinese Cuisine.pptx by: Analiza E. Manipis
Chinese Cuisine.pptx by: Analiza E. ManipisAnalizaManipis
A Closer Look at Hungarian Cuisine and Its Cultural Significance
A Closer Look at Hungarian Cuisine and Its Cultural Significancekapoorgita1991
Evaluation of agronomic performance and grain yield stability of bread wheat ...
Evaluation of agronomic performance and grain yield stability of bread wheat ...Advances in Agriculture and Biology
Food_Presentation_1.pptx THIS IS FOR FOOD CONTENT
Food_Presentation_1.pptx THIS IS FOR FOOD CONTENTcatsarefunny99
shivabatchppt2.pptxrgmreojghreojlghriugheijfhewuifheuhfdhwbfh
shivabatchppt2.pptxrgmreojghreojlghriugheijfhewuifheuhfdhwbfhVllVkt
Exploring the effect of nitrogen levels on yield and yield attributes of dive...
Exploring the effect of nitrogen levels on yield and yield attributes of dive...Advances in Agriculture and Biology
Assessment of nematode-induced diseases in chili fields of Karachi: Implicati...
Assessment of nematode-induced diseases in chili fields of Karachi: Implicati...Advances in Agriculture and Biology
Ecosure Restaurant Inspection eAuditor Ensuring Quality Standards
Ecosure Restaurant Inspection eAuditor Ensuring Quality StandardseAuditor Audits & Inspections
citric acid definition and production and uses
citric acid definition and production and usesyousefatwa7
Assessment of genetic variability for aluminum tolerance in cowpea accessions...
Assessment of genetic variability for aluminum tolerance in cowpea accessions...Advances in Agriculture and Biology
Growth of maize is improved by the combined use of natural and synthetic nutr...
Growth of maize is improved by the combined use of natural and synthetic nutr...Advances in Agriculture and Biology
Reasoning test PH ( IE ) (Responses) - Sheet4.pdf
Reasoning test PH ( IE ) (Responses) - Sheet4.pdftiongcoarchie23
Thesis Presentation on Effect of Kefir Probiotic Powder on GI Health in Rats ...
Thesis Presentation on Effect of Kefir Probiotic Powder on GI Health in Rats ...MuhammadSharafat
Food thakr jhshsj. Jhsbjsj njdjdhSaftey.pptx
Food thakr jhshsj. Jhsbjsj njdjdhSaftey.pptx044GoluKumar
Current status, challenges and technological breakthrough of organic agricult...
Current status, challenges and technological breakthrough of organic agricult...Advances in Agriculture and Biology
Agricultural productivity in developing countries and influence of climate ch...
Agricultural productivity in developing countries and influence of climate ch...Advances in Agriculture and Biology
Tavoli e prezzi venerdì frida
- 3. Frida. CdL Clubbing (Cremona) Bollicine PITARS PROSECCO 50 CÀ DEL BOSCO 80 MOET 120 MOET IMPERIAL ICE 150 MOET ICE ROSE’ 170 MOET MAGNUM 300 PERRIER JOUET “BELLE EPOQUE” 300 DOM PERIGNON 300 CRISTAL 350 Superalcolici BASE 100 GREY 150 GREY 1.5L 300 GREY GOOSE 3L 600 HENDRICK’S/MARE 150 HAVANA 7 150