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پژوهش های علوم و صنایع غذایی ایران
سال:2019 - دوره:14 - شماره:6
chemical and antimicrobial properties of silver carp surimi enriched by thyme leaves extract
- صفحه:127-138
color and weight changes of freshcut banana slices coated by quince seed gum: effect of concentration, storage temperature and duration
- صفحه:75-85
numerical calculation fvalue and lethality of nonnewtonian food fluid during sterilization based on can geometry
- صفحه:113-125
optimization of low-calorie sweet cream formulation via response surface methodology
- صفحه:87-100
proteolysis of sodium caseinate using withania coagulans extract: an optimization study
- صفحه:101-111
using principle component analysis for evaluation of the camel burger quality
- صفحه:139-146
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