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Volume & Issue: Volume 5, Issue 16, April 2008 
Number of Articles: 9

Influence of Citric Acid Microencapsulated with Microwave on Some Sensory Properties of Chewing Gum

Pages 1-12

  • View Article
  • PDF 924.23 K

Investigation on Frying Oils Quality in Terms of Color Index, Refractive Index and Viscosity Values During Frying Process

Pages 13-19

  • View Article
  • PDF 198.18 K

Study on the Possibility of Using a Mixture of Rye and Wheat Flour in Making Iranian Barbary Bread

Pages 21-28

  • View Article
  • PDF 25.88 K

Heavy Metals Concentrations on Drinking Water in Different Aeras of Tehran as ppb and Methods of Remal Them

Pages 29-35

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  • PDF 159.64 K

Effect of Modified Atmosphere Packaging and Cold Storage on Quality and Quantity Characteristes of Two Varieties of Lettuce (Lactuca sativa L.)

Pages 37-50

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  • PDF 385.61 K

Determination of AFM1 in the Raw Milk Producing in Dairy Farms in Chahar-Mahal-Bakhtiari Province Using ELISA.

Pages 51-59

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  • PDF 26.85 K

Comparison of Fatty Acids, Mineral Elements of 17 Iranian Shallot Landraces (Allium hirtifolium Boiss.)

Pages 61-68

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  • PDF 212.4 K

Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan

Pages 69-74

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  • PDF 163.9 K

Production of EPA by Shewanella putrefaciens MAC1 in Selected Culture Media

Pages 75-81

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  • PDF 106.41 K
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