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Volume & Issue: Volume 4, Issue 2, December 2013 
Number of Articles: 7
Studies physicochemical and Organoleptic properties in process of plum fruit, using hurdle technology of Osmo-dehydofreezing

Pages 1-14

P. K.; R. A.; M. G.

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  • PDF 375.53 K

Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille

Pages 15-28

Fakhri Shahidi; safie khalilian; M. M.; E. Kh.; H. M.

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  • PDF 1.17 M

Effect of green tea extract and ascorbic acid on chemical and organoleptic properties and colour of doughnut

Pages 29-43

F. P.; M. K.; H. T.; Z. Sh.

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  • PDF 1.44 M

Predictions of apple bruise volume by using RBF artificial Neural network and comparison it with regression

Pages 45-65

S. Z.; A. R.; M. E.; M. S.

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  • PDF 2.6 M

Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage

Pages 67-83

seyed hamid hosseinipour; S.S. P.; H. R.

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  • PDF 2.35 M

Modeling Apparent Density during Drying of Grapes Pretreated with Ultrasound and Carboxymethyl Cellulose

Pages 85-102

Monavar Tahmasebi-Pour; Jalal Dehghannya; Seiied-Sadegh Seiiedlou-Heris; Babak Ghanbarzadeh

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  • PDF 1.75 M

optimization of drying process of parsley using the combination of hot air and microwave methods

Pages 103-122

M. N.; M. K.; amir daraey garmakhany; M. B.

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  • PDF 1.6 M

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