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Effect of extract of Zararia multiflora boiss. on shelf-life of salted vacuum packaged rainbow trout fillet (Oncorhynchus mykiss) in refrigerator conditions: microbial, chemical and sensory attributes assessments
Abstract - Full Text (PDF)
Evaluation of antioxidant activities of some phenolic compounds in mutton tallow olein
Abstract - Full Text (PDF)
The effect of inoculation of Lactobacillus casei as a biopreservative strain on the microbiological and chemical quality of smoked roach
Abstract - Full Text (PDF)
Effect of xanthan gum on textural and rheological properties of Iranian low – fat white cheese
Abstract - Full Text (PDF)
Physical properties of edible emulsified films from pistachio oil cake globulin protein and stearic acid
Abstract - Full Text (PDF)
Effect of gluten and emulsifier (DATEM) on rheological properties of dough and specific volume of strudel bread
Abstract - Full Text (PDF)
Comparison of moving bed biofilm and sequencing batch reactors in salty wastewater treatment of food industries
Abstract - Full Text (PDF)
Catalpa seed (Catalpa bignonioides), rich source of conjugated linolenic acid
Abstract - Full Text (PDF)
The effect of soy milk powder on rheological properties of dough Barbary bread
Abstract - Full Text (PDF)
Quality assessment of pre- and post-rigor frozen silver carp (Hypophthalmichthys molitrix), during refrigerated storage (4±1°c)
Abstract - Full Text (PDF)
Comparing effects of traditional and microwave cooking on chemical and sensory characteristics of pasta
Abstract
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Effect of extract of Zararia multiflora boiss. on shelf-life of salted vacuum packaged rainbow trout fillet (Oncorhynchus mykiss) in refrigerator conditions: microbial, chemical and sensory attributes assessmentsAbstract - Full Text (PDF)
Evaluation of antioxidant activities of some phenolic compounds in mutton tallow oleinAbstract - Full Text (PDF)
The effect of inoculation of Lactobacillus casei as a biopreservative strain on the microbiological and chemical quality of smoked roachAbstract - Full Text (PDF)
Effect of xanthan gum on textural and rheological properties of Iranian low – fat white cheeseAbstract - Full Text (PDF)
Physical properties of edible emulsified films from pistachio oil cake globulin protein and stearic acidAbstract - Full Text (PDF)
Effect of gluten and emulsifier (DATEM) on rheological properties of dough and specific volume of strudel breadAbstract - Full Text (PDF)
Comparison of moving bed biofilm and sequencing batch reactors in salty wastewater treatment of food industriesAbstract - Full Text (PDF)
Catalpa seed (Catalpa bignonioides), rich source of conjugated linolenic acidAbstract - Full Text (PDF)
The effect of soy milk powder on rheological properties of dough Barbary breadAbstract - Full Text (PDF)
Quality assessment of pre- and post-rigor frozen silver carp (Hypophthalmichthys molitrix), during refrigerated storage (4±1°c)Abstract - Full Text (PDF)
Comparing effects of traditional and microwave cooking on chemical and sensory characteristics of pastaAbstract