دوره و شماره: دوره: 11 شماره: 3
تعداد مقالات: 8

Effects of Processing and Preservation Technologies on Keeping Quality of Labeo rohita: Attributes of Nutritional, Microbial and Sensory

صفحه 157 - 165   دوره 11    شماره 3
Akther , S. Rahman , N. Begum , M. Arefin , M.S. Sarwar , N.

Application of Nanomaterials in Food Packaging: A Review Study

صفحه 149 - 156   دوره 11    شماره 3
Nayik , G.A. Hajimirzadeh , M.S. Sadeghizadeh-Yazdi , J. Akramzade , N.

Developing Flowcharts for Hazard Analysis in Seafood Retail: Critical Control Point Verification

صفحه 166 - 176   دوره 11    شماره 3
Seki , H.

Molecular Typing of Potentially Pathogenic Escherichia coli Isolated from Fresh Pasta Filata Venezuelan Cheeses

صفحه 177 - 185   دوره 11    شماره 3
Varela-Rangel , Y.Y. Guillén , L. Cuadra-Sánchez , C. Araque , M.

Extraction and Characterization of Chitosan from Snail Shells (Achatina fulica)

صفحه 186 - 196   دوره 11    شماره 3
Tertsegha , S. Okike , O.O. Akubor , P.I. Iordekighir , A.A. Christopher , K.

Quality of Reused Frying Oils from Various Fried Food Vendors in Ho Municipality

صفحه 197 - 205   دوره 11    شماره 3
Sotobe , B.A. Annan-Asare , J. Daitey , E.A. Aboagye , G. Danyo , R.E. Tuah , B. Jato , J.

Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns

صفحه 206 - 213   دوره 11    شماره 3
Sakooei vayghan , R. Armioon, M.R. Vakili Saatloo, N. Sepahi , S.

Physio-chemical and Microbiological Quality Assessment and Detection of Adulterants in Different Sources of Milk in Bangladesh

صفحه 214 - 222   دوره 11    شماره 3
Sultana , S. Afsana, A.S. Sultana, S. Pehan, E.A. Hosen, A. Islam, A. Sultana, N. Hassan, M.R.
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس