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Author = اصغر خسروشاهی اصل
Number of Articles: 2
Control of Enzymatic Browning in Pear Slices by Using Ascorbic Acid
Volume 8, Issue 1 , January 0, , Pages 75-84
Abstract
In order to protect the color of dried pear slices from browning, a study was conducted using complete randomized factorial design with 4 factors and 3 replicates at agricultural research center in West Azarbaijan. The first factor was cultivar types including Shahmeive and Williams. The second factor ... Read MoreViability of Lactobacillus Acidophilus and Its Effect on Characteristics of Jug Cheese (Technical Note)
Volume 14, Issue 3 , January 0, , Pages 113-120