Effect of microfiltration and bacteriophage processes and storage temperature on microbial, chemical, tissue and organoleptic properties of Iranian enzymatic cheese by S.M. Mohammadi, M. Aminlari, S. S. Shekarforoush, S. Hosseinzadeh

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Study on physico-chemical properties of emulsion type sausage produced with aqueous extract of Biarum carduchcorum tenderizied meat by M. Raeisi, S.S. Shekarforoush, M. Aminlari, H. Golkari

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Investigation of the Possible Use of Chitosan as a Natural Preservative in Mayonnaise Sauce by H. Barzegar, A. Karbassi, J. Jamalian, M. Aminlari

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The evaluation of probiotic Kashk properties in hot filling condition containing microencapsulated Lactobacillus rhamnosus by S. sekhavatizadeh, M. aminlari, H.R. Gheisari, S. shekarfroosh, M. Golmakani

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Possibility of Biarum carduchcorum application as vegetable rennet in production of Iranian white cheese by H. Golkari, H.R. Gheisari, S.S. Shekarforoush, M. Aminlari, M. Raeisi

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