Effect of Additive Som Plant oils on the Chemical, Microbiological and Organoleptic Quality of White Soft Cheese تأثیر اضافه بعض الزیوت النباتیة على خواص الجودة الکیمیائیة والمیکر

Assessment of antioxidant contents of vegetarian extracts, cucumber, daikon, turnip by HPLC

Chemical, Nutritional Analysis, Quality of Essential Oil of Eruca sativa and It̓ s Potential Antimicrobial Activity

Quality of Sausage Prepared with Grape seeds as Natural Antioxidants

Effect of Different Solvents, Methods and Extraction Conditions on Determination of Some Chemical Compounds of Carrot

THE EFFECT OF ADDITION OF CHIA SEEDS ON STORAGE PERIOD OF PROCESSED MEAT AND ITS EFFECT ON THE FINAL PRODUCT QUALITY

Impact of leaves and flower from Alfalfa and Dandelion to Improve Liver Function and preparing Some Food Products

النشاط المضاد للأکسدة والخصائص الحسية للمقرمشات المدعمة بسيقان القرنبيط

Effect of Ocimum basilicum oil on the Consistency of Tallaga Cheese in Full-fat and Low-fat during Storage

SOME PHYSIOCHEMICAL AND RHEOLOGICAL PROPERTIES OF PREPARED SPREADABLE TOFU BLENDS