Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review
Subject Areas :Edris Arjeh 1 , Ali Masoumi 2 , Mohsen Barzegar 3 , Hamid-Reza Akhavan 4
1 - Department of Food Science and Technology, Urmia University, Urmia, Iran
2 - Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran
3 - Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
4 - Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
Keywords:
Abstract :
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