سامانه مدیریت نشریات علمی دانشگاه ارومیه


1.	Food safety challenges related to meat, fish, and poultry handling and processing in developing countries
	صفحه 57-75
	Abdulsudi Issa-Zacharia؛ Mourice Ghosse؛ Joachim Dotto Matondo؛ Happiness Samuel Muhimbula؛ Hafidhi Nassor Saleh
	مشاهده مقاله اصل مقاله 511.18 K

2.	Bacterial nanocellulose in cheese technology: Applications, advantages, and future directions
	صفحه 77-87
	Seyedeh Sahar Mirmoeini؛ Mehran Moradi
	مشاهده مقاله اصل مقاله 537 K

3.	Sesame seed protein isolate as a value-added by-product hydrocolloid: A review on functional properties and food applications
	صفحه 89-104
	Saeedeh Azizi؛ Hadi Almasi
	مشاهده مقاله اصل مقاله 865.49 K

4.	Influence of familiarity on consumer acceptance of value-added products from Justicia heterocarpa leaves
	صفحه 105-114
	Zenorina Aloyce Swai؛ Frida Albinus Nyamete؛ Abdulsudi Issa Zacharia
	مشاهده مقاله اصل مقاله 400.89 K

5.	Effect of bacterial nanocellulose film containing sodium nitrite, and water extracts of sumac and black carrot on the shelf life of ground beef
	صفحه 115-126
	Zolaykha Shiravani؛ Mohieddin Kazemi
	مشاهده مقاله اصل مقاله 656.09 K

6.	Preliminary investigation into the impact of food-related stressors on the antibiotic susceptibility of Salmonella Typhi isolated from food sources
	صفحه 127-134
	Ata Kaboudari؛ Tooraj Mehdizadeh
	مشاهده مقاله اصل مقاله 357.63 K

Food safety challenges related to meat, fish, and poultry handling and processing in developing countries