Hasil Pencarian - F Tooryan

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  1. 1
    Improving oxidative stability of ready-to-eat shrimp (Metapenaeus stebbingi) by using Tarragon and Savory essential oils at frozen storage

    Improving oxidative stability of ready-to-eat shrimp (Metapenaeus stebbingi) by using Tarragon and Savory essential oils at frozen storage oleh M. Azizkhani; F. Tooryan

    Diterbitkan 2018-01-01
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  2. 2
    Chemical and Microbial Quality of Iranian Commercial Pasteurized Milk Samples at Their Expiration Date

    Chemical and Microbial Quality of Iranian Commercial Pasteurized Milk Samples at Their Expiration Date oleh M. M. Azizkhani, F. Tooryan

    Diterbitkan 2017-06-01
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  3. 3
    Effect of the clove (Eugenia caryophyllus L.) ethanol extract and essential oil on the quality of pre-cooked rainbow trout fillet during storage at -18°C

    Effect of the clove (Eugenia caryophyllus L.) ethanol extract and essential oil on the quality of pre-cooked rainbow trout fillet during storage at -18°C oleh H. Shabani, M Azizkhani, F. Tooryan

    Diterbitkan 2017-07-01
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  4. 4
    Antifungal Activity of Nanoemulsion of Iranian Tarragon (Artemisia dracunculus L.) Essential Oil

    Antifungal Activity of Nanoemulsion of Iranian Tarragon (Artemisia dracunculus L.) Essential Oil oleh F. Jafari Kiasari, M. Azizkhani, F. Tooryan

    Diterbitkan 2022-03-01
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  5. 5
    Evaluation of Tetracycline and Enrofloxacin Residues in Bovine Milk in Tehran Utilizing ELISA and HPLC Methods

    Evaluation of Tetracycline and Enrofloxacin Residues in Bovine Milk in Tehran Utilizing ELISA and HPLC Methods oleh S. Sohraby, S. Alian Samakkhah, F. Tooryan, R. Norian, Z. Panahi

    Diterbitkan 2023-12-01
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  6. 6
    The antimicrobial effect of Zataria multiflora Boiss. essential oil against E. coli O157: H7 in minced beef meat during refrigerated storage

    The antimicrobial effect of Zataria multiflora Boiss. essential oil against E. coli O157: H7 in minced beef meat during refrigerated storage oleh N Noori, N Rokni, A Basti, A, A Misaghi, F Tooryan

    Diterbitkan 2011-05-01
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