| dc.contributor.author | Shakerardekani, Ahmad | en_US |
| dc.contributor.author | Mohamadi, Abdolhossein | en_US |
| dc.date.accessioned | 1399-07-08T18:21:33Z | fa_IR |
| dc.date.accessioned | 2020-09-29T18:21:33Z | |
| dc.date.available | 1399-07-08T18:21:33Z | fa_IR |
| dc.date.available | 2020-09-29T18:21:33Z | |
| dc.date.issued | 2019-06-01 | en_US |
| dc.date.issued | 1398-03-11 | fa_IR |
| dc.date.submitted | 2019-08-16 | en_US |
| dc.date.submitted | 1398-05-25 | fa_IR |
| dc.identifier.citation | Shakerardekani, 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.2020.198292.1034 | en_US |
| dc.identifier.issn | 2588-5529 | |
| dc.identifier.uri | https://dx.doi.org/10.22123/phj.2020.198292.1034 | |
| dc.identifier.uri | http://phj.rums.ac.ir/article_113968.html | |
| dc.identifier.uri | https://iranjournals.nlai.ir/handle/123456789/42184 | |
| dc.format.extent | 263 | |
| dc.format.mimetype | application/pdf | |
| dc.language | English | |
| dc.language.iso | en_US | |
| dc.publisher | Rafsanjan University of Medical Sciences | en_US |
| dc.relation.ispartof | Pistachio and Health Journal | en_US |
| dc.relation.isversionof | https://dx.doi.org/10.22123/phj.2020.198292.1034 | |
| dc.subject | Salting | en_US |
| dc.subject | Toast | en_US |
| dc.subject | Storage | en_US |
| dc.subject | Sensory | en_US |
| dc.subject | pistachios | en_US |
| dc.title | Effect of Different Salting and Roasting Methods in Oven and Fluidized bed Roaster on the Quality and Shelf life of Pistachio Nuts | en_US |
| dc.type | Text | en_US |
| dc.type | Original Article | en_US |
| dc.contributor.department | Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran | en_US |
| dc.contributor.department | Master of Science in Food Science & Technology,
Department of Agriculture Kar Higher Education Institute, Rafsanjan, Iran, Pistachio Safety Research Center, Rafsanjan University of Medical Sciences | en_US |
| dc.citation.volume | 2 | |
| dc.citation.issue | 2 | |
| dc.citation.spage | 26 | |
| dc.citation.epage | 33 | |
| nlai.contributor.orcid | 0000-0002-8634-6015 | |