- English
- فارسی
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