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Application of spray drying for preservation of lactic acid starter cultures: a reviewPEIGHAMBARDOUST, S. H; GOLSHAN TAFTI, A; HESARI, J et al.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 5, pp 215-224, issn 0924-2244, 10 p.Article

Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oilsFATHI ACHACHLOUEI, B; HESARI, J; AZADMARD DAMIRCHI, S et al.Food science and technology international. 2013, Vol 19, Num 5, pp 389-398, issn 1082-0132, 10 p.Article

Reduction of patulin content in apple juice concentrate using activated carbon and its effects on several chemical constituentsFATHI-ACHACHLOUEI, Bahram; AHMADI-ZENOUZ, A; ASSADI, Y et al.International journal of food, agriculture and environment (Print). 2007, Vol 5, Num 1, pp 12-16, issn 1459-0255, 5 p.Article

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