نمایش مختصر رکورد

Effect of Different Salting and Roasting Methods in Oven and Fluidized bed Roaster on the Quality and Shelf life of Pistachio Nuts

dc.contributor.authorShakerardekani, Ahmaden_US
dc.contributor.authorMohamadi, Abdolhosseinen_US
dc.date.accessioned1399-07-08T18:21:33Zfa_IR
dc.date.accessioned2020-09-29T18:21:33Z
dc.date.available1399-07-08T18:21:33Zfa_IR
dc.date.available2020-09-29T18:21:33Z
dc.date.issued2019-06-01en_US
dc.date.issued1398-03-11fa_IR
dc.date.submitted2019-08-16en_US
dc.date.submitted1398-05-25fa_IR
dc.identifier.citationShakerardekani, Ahmad, Mohamadi, Abdolhossein. (2019). Effect of Different Salting and Roasting Methods in Oven and Fluidized bed Roaster on the Quality and Shelf life of Pistachio Nuts. Pistachio and Health Journal, 2(2), 26-33. doi: 10.22123/phj.2020.198292.1034en_US
dc.identifier.issn2588-5529
dc.identifier.urihttps://dx.doi.org/10.22123/phj.2020.198292.1034
dc.identifier.urihttp://phj.rums.ac.ir/article_113968.html
dc.identifier.urihttps://iranjournals.nlai.ir/handle/123456789/42184
dc.format.extent263
dc.format.mimetypeapplication/pdf
dc.languageEnglish
dc.language.isoen_US
dc.publisherRafsanjan University of Medical Sciencesen_US
dc.relation.ispartofPistachio and Health Journalen_US
dc.relation.isversionofhttps://dx.doi.org/10.22123/phj.2020.198292.1034
dc.subjectSaltingen_US
dc.subjectToasten_US
dc.subjectStorageen_US
dc.subjectSensoryen_US
dc.subjectpistachiosen_US
dc.titleEffect of Different Salting and Roasting Methods in Oven and Fluidized bed Roaster on the Quality and Shelf life of Pistachio Nutsen_US
dc.typeTexten_US
dc.typeOriginal Articleen_US
dc.contributor.departmentPistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iranen_US
dc.contributor.departmentMaster of Science in Food Science & Technology, Department of Agriculture Kar Higher Education Institute, Rafsanjan, Iran, Pistachio Safety Research Center, Rafsanjan University of Medical Sciencesen_US
dc.citation.volume2
dc.citation.issue2
dc.citation.spage26
dc.citation.epage33
nlai.contributor.orcid0000-0002-8634-6015


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