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journal of food biosciences and technology
سال:2014 - دوره:4 - شماره:1
Development of a New Model to Estimate the Technical Quality of Sugar Beet in the Semi – Arid Climate
- صفحه:49-52
Evaluation of Acrylamide Contents of Potato Crisps Sold in Iranian Markets
- صفحه:53-56
Evaluation of Changes in Phenolic Compounds of Two Varieties of Olives during the Course of Maturation
- صفحه:69-73
Evaluation of Fatty Acid Composition of Oil Extracted from Nine Varieties of Sunflower Seed
- صفحه:65-68
Iodine Determination in Raw Cow''s Milk in Iran
- صفحه:13-20
Quality Evaluation of New Developed Symbiotic Yogurt over the Storage at Refrigerator
- صفحه:57-64
The Effect of Coffee Extract on the Growth and Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Milk and Yoghurt
- صفحه:37-48
The Effect of Milk Supplementation on the Growth and Viability of Starter and Probiotic Bacteria in Yogurt during Refrigerated Storage
- صفحه:21-30
The Effect of Stacking of Narrow-Barred Spanish Mackerel (Scomberoides commersonnianus) on Protein Composition and Amino Acid Profile
- صفحه:1-12
The Stabilizing Effect of Three Varieties of Crude Mango Seed Kernel Oil on Tallow
- صفحه:31-36
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