Resultados da pesquisa por Autor

1

The effect of proteolytic activity of starter cultures on technologically important properties of yogurt

The effect of proteolytic activity of starter cultures on technologically important properties of yogurt

Por Amani, Elahe, Eskandari, Mohammad Hadi, Shekarforoush, Shahram
Publicado no Food Sci Nutr (2016)

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2

Prevalence and risk factors for Salmonella spp. colonization in broiler flocks in Shiraz, southern Iran

Prevalence and risk factors for Salmonella spp. colonization in broiler flocks in Shiraz, southern Iran

Por Ansari-Lari, Maryam, Shekarforoush, Shahram, Mehrshad, Samira, Safari, Hosna
Publicado no Vet Res Forum (2014)

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3

New composite nitrite-free and low-nitrite meat-curing systems using natural colorants

New composite nitrite-free and low-nitrite meat-curing systems using natural colorants

Por Eskandari, Mohammad H, Hosseinpour, Sara, Mesbahi, GholamReza, Shekarforoush, Shahram
Publicado em 2013

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4

Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier

Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier

Por Hashemi Marjan M., Aminlari Mahmoud, Forouzan Mehdi M., Moghimi Esmaeel, Tavana Maryam, Shekarforoush Shahram, Mohammadifar Mohammad Amin
Publicado em 2018-03-01

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