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Foods Journal Issues Research Articles in May 2021 Edition
May 12, 2021

BASEL, Switzerland, May 12 -- Foods, a peer-reviewed scientific open access journal, published research articles, including the following topics, in its May 2021 edition:

Reviews:

* Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Articles:

* Low-Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color

* The Structure and Composition of Extracted Pectin an . . .

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