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

по Amani, Elahe, Eskandari, Mohammad Hadi, Shekarforoush, Shahram
Опубликовано в: Food Sci Nutr (2016)

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

по Ansari-Lari, Maryam, Shekarforoush, Shahram, Mehrshad, Samira, Safari, Hosna
Опубликовано в: Vet Res Forum (2014)

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

по Eskandari, Mohammad H, Hosseinpour, Sara, Mesbahi, GholamReza, Shekarforoush, Shahram
Опубликовано 2013

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

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