Evaluation of Two Common Dryers on Physicochemical, Microbial and Sensory Characteristics of Pistachio during Storage
عنوان مقاله: Evaluation of Two Common Dryers on Physicochemical, Microbial and Sensory Characteristics of Pistachio during Storage
شناسه ملی مقاله: JR_PHJ-2-2_001
منتشر شده در در سال 1398
شناسه ملی مقاله: JR_PHJ-2-2_001
منتشر شده در در سال 1398
مشخصات نویسندگان مقاله:
Ahmad Shakerardekani - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Mohamad Sadeghi - Master of Science in Food Science & Technology, Department of Agriculture Kar Higher Education Institute, Rafsanjan, Iran
خلاصه مقاله:
کلمات کلیدی:
Ahmad Shakerardekani - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Mohamad Sadeghi - Master of Science in Food Science & Technology, Department of Agriculture Kar Higher Education Institute, Rafsanjan, Iran
Pistachio nut, dehydration, Sensory, Health, Storage
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/1253402/