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Dr. Mahmoud Sheikh Zeinoddin

Associate Professor of Department of Food Science and Technology

Establishment of an inexpensive procedure to reduce the microbial load of spices used in Mayonnaise industry.

Authors:

Bahramian, S., S. Soleimanian-Zad, M. Sheikh Zeinoddin and G. H. Kabir.

Journal:

Botany Research International 2 (4): 235-238.

Journal Papers

Month/Season:

Winter

Year:

2009