دوره و شماره: دوره: 2 شماره: 1
تعداد مقالات: 7

Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum

صفحه 1 - 16   دوره 2    شماره 1
Maghsoudlou, Y. Kashaninejad, M. Rahbari, M. Aalami, M.

Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE

صفحه 17 - 36   دوره 2    شماره 1
Varidi, M.J. Es´haghi, Z. Baghaei, H. Varidi, Mehdi

Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying

صفحه 37 - 50   دوره 2    شماره 1
Kaviani, M. Niazmand, R. Shahidi Noghabi, M.

Influence of microwave –vacuum drying and hydrocolloids on the survival of starter bacteria and color indices of instant yoghurt

صفحه 51 - 62   دوره 2    شماره 1
Esmailzadeh Nasiri, M. Abbasi, S. Seyedein Ardebili, S.M.

Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model

صفحه 63 - 78   دوره 2    شماره 1
Shahidi Noghabi, M. Mousavi, S.M. Razavi, S.M.A. Elahi, M.

nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum

صفحه 79 - 92   دوره 2    شماره 1
Ziaratnia, S.M. Bagheri, A. Khosravinia, S. Marashi, S.H.

Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate

صفحه 93 - 108   دوره 2    شماره 1
Jafarpour, S.A. Hajidon, H. Rezaei, M.
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس