Showing 1 - 2 results of 2 for search 'Mojgan Hemmatian', query time: 0.02s Refine Results
  1. 1
    Investigation on the Protein Degradation, Free Fatty Acid Content and Area Fraction of Poosti Cheese, Iranian Traditional Cheese Ripened in Skin

    Investigation on the Protein Degradation, Free Fatty Acid Content and Area Fraction of Poosti Cheese, Iranian Traditional Cheese Ripened in Skin by Mojgan Hemmatian, Mehrnaz Aminifar, Farnoosh Attar

    Published 2015-03-01
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    Article
  2. 2
    Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects

    Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects by Mojgan Hemmatian, Mehrnaz Aminifar, Farnoosh Attar

    Published 2015-04-01
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    Article

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