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Effect of WPC and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Bioyogurt
Abstract - Full Text (PDF)
Comparison of the Bacterial and Chemical Properties of Traditional Iranian Ice Cream Produced in Shiraz with Iran
National Standard
Abstract - Full Text (PDF)
Investigation of Physicochemical Properties of Ten Varieties of Yazd Pomegranate Seed
Abstract - Full Text (PDF)
Determination and Comparison of Chemical Properties of Seven Iranian Spinach Cultivars
Abstract - Full Text (PDF)
Study to Determine the Critical Control Points in Beef Slaughter Line in order to Establish a HACCP system
Abstract - Full Text (PDF)
Minimum Inhibitory Concentrations of Some Antimicrobials against Micro-organisms Related to Orange Juice
Abstract - Full Text (PDF)
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Effect of WPC and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of BioyogurtAbstract - Full Text (PDF)
Comparison of the Bacterial and Chemical Properties of Traditional Iranian Ice Cream Produced in Shiraz with Iran
National StandardAbstract - Full Text (PDF)
Investigation of Physicochemical Properties of Ten Varieties of Yazd Pomegranate SeedAbstract - Full Text (PDF)
Determination and Comparison of Chemical Properties of Seven Iranian Spinach CultivarsAbstract - Full Text (PDF)
Study to Determine the Critical Control Points in Beef Slaughter Line in order to Establish a HACCP systemAbstract - Full Text (PDF)
Minimum Inhibitory Concentrations of Some Antimicrobials against Micro-organisms Related to Orange JuiceAbstract - Full Text (PDF)