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Applied Food Biotechnology
سال:2015 - دوره:2 - شماره:1
Antioxidant Properties Of Minimally Processed (Ready-To-Eat) Italian Cichorium Genus Salads
- صفحه:31-37
Bio-Antioxidants Activity: Their Mechanisms And Measurement Methods
- صفحه:3-8
Comparison Of The Antifungal Activity Of Titanium Dioxide Based Nano-Silver Packaging And Conventional Polyethylene Packaging In Consumed Bread
- صفحه:45-51
Compositional Evaluation Of Raw And Processed Harms (Brachystegia Eurycoma) Seed Flour
- صفحه:9-18
Evaluation Of Carotenoids And Chlorophyll As Natural Resources For Food In Spirulina Microalgae
- صفحه:39-44
Identification Of Anti-Microbial Producing Enterococci Isolated From Iranian Raw Milk Cheeses Using Polyphasic Approach
- صفحه:19-24
The Effect Of Homogenization Pressure And Stages On The Amounts Of Lactic And Acetic Acids Of Probiotic Yoghurt
- صفحه:25-29
The Effect Of Saccharomyces Strains And Fermentation Condition On The Ph, Foam Property And Co2 Concentration Of Non-Alcoholic Beer (Ma-Al-Shaeer)
- صفحه:53-57
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