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Reduction of spice microbial contamination of spice formulation using a combination of temperature and pH.

Authors:

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

Conference:

International Conference on Food Science and Technology VI. November 7-9, 2005. Guang Zhou, China.

Conference Papers
Month/Season: 
November
Year: 
2005

تحت نظارت وف ایرانی