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journal of food biosciences and technology
سال:2017 - دوره:7 - شماره:2
Evaluating the Production Yield of an Exopolysaccharide Produced by Enterobacter cloacae subsp. Dissolvens in Seawater
- صفحه:9-18
Fermentative Lactic Acid Production by Lactobacilli: Moser and Gompertz Kinetic Models
- صفحه:67-74
High Pressure Processing and its Application in Cheese Manufacturing: A Review
- صفحه:57-66
Identification of Colored Components Produced in Sugar Beet Processing Using Gel-Permeation Chromatography (GPC) with UV and RI Detection
- صفحه:19-26
Incidence of Virulence Determinants and Antibiotic Resistance in Lactic Acid Bacteria Isolated from Iranian Traditional Fermented Camel Milk (Chal)
- صفحه:1-8
Molecular Analysis, Serotyping and Antibiogram Pattern of Salmonella in Marketed Local, Industrial and Breeder Poultry Eggs in Tabriz City, Iran
- صفحه:75-82
Production of a Safe and Efficient Antioxidant-Rich Extract from Sweet Orange (Citrus sinensiscv Shahsavari) Peel
- صفحه:49-56
Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content
- صفحه:35-48
The Effect of Seaweed Powder on Physicochemical Properties of Yellow Alkaline Noodles
- صفحه:27-34
The Effects of Different Thawing Methods on the Hygienic Quality of the Canned Tuna
- صفحه:83-90
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