Effect of Infrared Roasting Process on the Microorganism Contaminations of Long and Round Iranian Pistachio Kernels

Subject Areas : Pistachio

Afsaneh  Morshedi ¹ (Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), POBox: 91775-1163, Mashhad, Iran)
Seyed Mohammad Ali  Razavi ² (Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), POBox: 91775-1163, Mashhad, Iran)

Received: 2019-05-23 Accepted : 2020-04-27 Published : 2020-03-01

Keywords:

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