List of Articles

• Open Access Article
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  1 - Production of Lighvan cheese from various mixtures of unpasteurized buffalo, sheep and goat milk and comparison of its microbial properties with sheep Lighvan cheese
  Yahya Shafiei Shirin Jabbarvand Behrouz
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - To investigate the accuracy of laboratories in aflatoxins determination in foodstuffs
  Maryam Jalili Elham Hashemi Shaad
• Open Access Article
  • Abstract Page
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  3 - Investigating the factors affecting the use of suitable equipment in dairy factories in order to increase quality and reduce costs
  mohammadebrahim mohammadpour mir
• Open Access Article
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  4 - Optimization of Postharvest Melatonin treatment of Badami Pistachio Quality using Response Surface Methodology
  ali asadian ardakani Abdolmajid  Mirzaalian Dastjerdi Ahmad Shakerardekani Mansoureh Shamili
• Open Access Article
  • Abstract Page
  • Full-Text
  
  5 - The risk of food contamination with the pathogenic Campylobacter species and its control methods in Iran
  Rahem Khoshbakht saeed khaledian parya miri esmaeel abasee
• Open Access Article
  • Abstract Page
  • Full-Text
  
  6 - The effect of different blanching methods on bell pepper weight loss, color, antioxidant activity, ascorbic acid and phenolic compounds content and, peroxidase enzyme activity
  I. Fathollahy