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Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus by Arash Tondhoush, Mostafa Soltani, Fatemeh Azarikia, Aziz Homayouni‐Rad, Mostafa Karami
Published 2024-01-01
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High-Pressure Carbon Dioxide Use to Control Dried Apricot Pests, <i>Tribolium castaneum</i> and <i>Rhyzopertha dominica</i>, and Assessing the Qualitative Traits of Dried Pieces of... by Reza Sadeghi, Fereshteh Heidari, Asgar Ebadollahi, Fatemeh Azarikia, Arsalan Jamshidnia, Franco Palla
Published 2021-05-01
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