| The evolution of Caviar Color and Texture during Pasteurization Measurement and Modeling |
1390 |
01 |
Conference |
6th International CIGR Technical Symposium |
| Mathematical modeling the thermal processing of canned green ripe olives |
1390 |
01 |
Conference |
6th International CIGR Technical Symposium |
| Study of Lipolysis and Proteolysis in Ultra Filtrated Cheese during Ripening |
1390 |
01 |
Conference |
6th International CIGR Technical Symposium |
| Evaluation of Nanocomposite Packaging Containing ZnO on Shelf Life of Caviar |
1390 |
01 |
Conference |
6th International CIGR Technical Symposium |
| Numerical Modeling of Heat Transfer during Pasteurization of Caviar |
1390 |
01 |
Conference |
6th International CIGR Technical Symposium |
| Modelling of UF-Cheese Proteolysis and Lipolysis Reactions at the Different Temperatures |
1390 |
01 |
Conference |
6th International CIGR Technical Symposium |
| Heat Transfer Modeling during Freezing of Part-Baked Sangak Bread |
1390 |
01 |
Conference |
6th International CIGR Technical Symposium |
| Study of Drying Kinetics of Dates (Barhi variety) during Drying in a Hot Dryer |
1390 |
01 |
Conference |
6th International CIGR Technical Symposium |
| تعيين خصوصيات ترموفيزيك زيتون گونه كنسرواليا |
1389 |
08 |
Conference |
نوزدهمين كنگره ملي علوم و صنايع غذايي ايران |
| Hat transfer modeling during freezing of part baked Sangak bread |
1389 |
08 |
Conference |
The 13th Iranian National Chemical Engineering Congress 1st International Chemical and Petroleum Engineering Conference |
| تعيين سينتيك تغييرات خصوصيات فيزيكي و شيميايي زيتون سبز گونه كنسرواليا طي فرايند حرارتي |
1389 |
08 |
Conference |
نوزدهمين كنگره ملي علوم و صنايع غذايي ايران |
| ارزيابي ويژگيهاي ترموفيزيكي نان سنگك نيم پخته منجمد |
1389 |
08 |
Conference |
نوزدهمين كنگره ملي علوم و صنايع غذايي ايران |
| Numerical modeling of thin layer cabinet drying of shelled pistachio samples |
1389 |
08 |
Conference |
The 13th Iranian National Chemical Engineering Congress 1st International Chemical and Petroleum Engineering Conference |
| مدل سازي رياضي فرايند حرارتي كنسرو زيتون سبز |
1389 |
08 |
Conference |
نوزدهمين كنگره ملي علوم و صنايع غذايي ايران |
| بررسي تغييرات بافت خرما (رقم برحي در مرحله خلال) در طي خشك كردن با استفاده از خشك كن قفسه اي |
1389 |
08 |
Conference |
نوزدهمين كنگره ملي علوم و صنايع غذايي ايران |
| مدلسازي عددي خشك كردن لايه نازك پسته با استفاده از خشك كن كابينتي |
1389 |
08 |
Conference |
نوزدهمين كنگره ملي علوم و صنايع غذايي ايران |
| Estimation of NaCl and Water diffusion coefficients value in Ultrafiltration Feta cheese during dry salting |
1389 |
08 |
Conference |
The 13th Iranian National Chemical Engineering Congress 1st International Chemical and Petroleum Engineering Conference |
| بررسي برخي ويژگيهاي فيزيكي و بهينه سازي جذب آب ضمن خيساندن سه گونه برنج طارم هاشمي، طارم محلي مازندران و باسماتي |
1389 |
08 |
Conference |
نوزدهمين كنگره ملي علوم و صنايع غذايي ايران |