Hasil Pencarian - Hamid Ezzatpanah

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  1. 1
    Examination of Clostridium difficile Contamination in beef meat distributed in Isfahan using culture and Multiplex-PCR method

    Examination of Clostridium difficile Contamination in beef meat distributed in Isfahan using culture and Multiplex-PCR method oleh zahra Esfandiari, Mohammad Jalali, Hamid Ezzatpanah, Scott Weese, Mohammad Chamani

    Diterbitkan 2014-11-01
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  2. 2
    SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk

    SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk oleh Mahdieh Iranmanesh, Hamid Ezzatpanah, Behrouz Akbari-Adergani, Mohammad Amir Karimi Torshizi

    Diterbitkan 2018-01-01
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  3. 3
    Occurrence of Bacillus cereus in raw milk receiving from UF-Feta Cheese Plants

    Occurrence of Bacillus cereus in raw milk receiving from UF-Feta Cheese Plants oleh Zhila Moradi-Khatoonabadi, Yahya Maghsoudlou, Hamid Ezzatpanah, Morteza Khomeiri, Mehdi Aminafshar

    Diterbitkan 2013-05-01
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  4. 4
    Determination of Antioxidative Effect of Achillea Millefolium Essential Oil on Mayonnaise Stability by Rancimat Method

    Determination of Antioxidative Effect of Achillea Millefolium Essential Oil on Mayonnaise Stability by Rancimat Method oleh Asiye Ahmadi-Dastgerdi, Hamid Ezzatpanah*, Sedighe Asgary, Shahram Dokhani, Ebrahim Rahimi

    Diterbitkan 2017-06-01
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  5. 5
    OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE

    OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE oleh Asiye Ahmadi-Dastgerdi, Hamid Ezzatpanah, Sedighe Asgary, Shahram Dokhani, Ebrahim Rahimi, Majid Gholami-Ahangaran

    Diterbitkan 2019-05-01
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  6. 6
    Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods

    Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods oleh Sahar Torki Baghbadorani, Mohammad Reza Ehsani, Maryam Mirlohi, Hamid Ezzatpanah, Leila Azadbakht, Mina Babashahi

    Diterbitkan 2017-01-01
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