دوره و شماره: دوره: 13 شماره: 1
تعداد مقالات: 7

Quality Changes in Fresh and Recycled Frying Oil in Nigeria

صفحه 16 - 24   دوره 13    شماره 1
Adu, O.B. Ogun, S.O. Ogunrinola, O. Yusuf, A. Malik, Q. Fajana, O. Olaitan, S. Akinola, O. Elemo, B.O.

Ensiling with Lactic Acid Bacteria: A Review and Bibliometric Analysis

صفحه 25 - 39   دوره 13    شماره 1
Khay , E.-O. Issaoui , K.E.

Turkey (Meleagris gallopavo f. domestica) Meat as a Potential Reservoir for Dissemination of Antimicrobial Resistant and Shigatoxigenic Escherichia coli Strains

صفحه 40 - 46   دوره 13    شماره 1
Bagheri , M. Ghanbarpour , R. Jajarmi, M. Amirpoorsaid , Z. Mohseni, P. Hesam-Arefi, M.

The Health Risk Assessment of Toxic Lead and Cadmium in Cheese: A Global Systematic Review Study by using Monte-Carlo Simulation

صفحه 59 - 67   دوره 13    شماره 1
Bashiry, M. Hashemi, H. Abdolmaleki, K. Azizi-lalabdi, M.

Effect of Microwave Roasting on Chemical Composition, Oxidative Stability, and Sensory Properties of Golden and Brown Flaxseed Oils: A Comparative Study

صفحه 3 - 15   دوره 13    شماره 1
Yang, L. Sun, G. Ly, T.T. Vinh , P.T.

A Systematic Review of Lean Six Sigma and HACCP Integration in the Food Industry: Toward Manufacturing Excellence and Compliance

صفحه 50 - 58   دوره 13    شماره 1
Maryadi, D. Syikilili, L.M. Singgih, M.L.

Optimizing Nutrient and Antioxidant Retention in Solanecio biafrae Leaves: Comparative Impact of Common Cooking Methods

صفحه 68 - 76   دوره 13    شماره 1
Olaoye, A.M. Kayode, O.O. Jacob, T.M.
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس