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journal of food quality and hazards control
سال:2023 - دوره:10 - شماره:3
editorial: announcement of “3rd international conference on rheology” held in iran
- صفحه:114-114
editorial: announcement of “7th international conference on interdisciplinary studies in food industry and nutrition science of iran” held in iran
- صفحه:113-113
evaluation of antimicrobial and structural properties of thyme essential oil-loaded chitosan-capric acid and chitosan-stearic acid nanogels
- صفحه:153-162
evaluation of fatty acid and the composition of six different species of freshwater fish in the north of algeria
- صفحه:115-122
identification of vibrio parahemolyticus isolated from seafood via matrix-assisted laser desorption/ionization time of flight mass spectrometry
- صفحه:135-141
the effect of fatty acids and meat oils combustion on pah formation in smoke during grilling process
- صفحه:142-152
the effect of natural edible coatings on chemical, microbial, and sensory quality of tilapia during frozen storage
- صفحه:163-174
toxic analysis of leaf protein concentrate regarding common agricultural residues
- صفحه:123-134
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