Treffer 1 - 8 von 8 für Suche 'Raftani Amiri, Z', Suchdauer: 0,57s Treffer weiter einschränken
  1. 1
    A set partitioning based heuristic procedure for incremental cell formation with routing flexibility

    A set partitioning based heuristic procedure for incremental cell formation with routing flexibility von Mahdavi, I., Rezaeian, J., Shanker, K., Amiri, Z. Raftani


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  2. 2
    Functional properties of fish protein hydrolysates from Cuttlefish (Sepia pharaonis) muscle produced by two commercial enzymes

    Functional properties of fish protein hydrolysates from Cuttlefish (Sepia pharaonis) muscle produced by two commercial enzymes von Raftani Amiri, Z, Safari, R, Bakhshandeh, T, Ahmadi vavsari, F


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  3. 3
    The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus)

    The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus) von Raftani Amiri, Zeynab, Afzalian, Zohreh


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  4. 4
    Enhancement of Education in Farm and Food Industry With Adoption of Computer-Based Information Systems

    Enhancement of Education in Farm and Food Industry With Adoption of Computer-Based Information Systems von Amiri, Z. Raftani, Khandelwal, Pratima, Sahebjamni, Navid


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  5. 5
    Ranking of Important Indicators of Blockchain Technology for the Vegetable Oil Supply Chain

    Ranking of Important Indicators of Blockchain Technology for the Vegetable Oil Supply Chain von T. Ranjbar, S.M. Mojaverian, S. Shirzadi Laskookalayeh, Z. Raftani Amiri, F. Eshghi


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  6. 6
    Investigating the effect of extraction of bath ultrasound in different conditions on antioxidant properties of Hyssop (Hyssopus officinalis) extract

    Investigating the effect of extraction of bath ultrasound in different conditions on antioxidant properties of Hyssop (Hyssopus officinalis) extract von Aziminezhad, Hadis, Esmaeilzadeh Kenari, Reza, Raftani Amiri, Zeinab


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  7. 7
    Evaluation of the effect of temperature, time and pH on stability of phycocyanin extracted from Spirulina platensis

    Evaluation of the effect of temperature, time and pH on stability of phycocyanin extracted from Spirulina platensis von Safari, R, Raftani Amiri, Z, Esmaeilzadeh Kenari, R


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  8. 8
    Effect of gutting on sensory, microbial and chemical characteristics, and fatty acid profile of Rainbow trout (Oncorhynchus mykiss) during storage at -18 º C

    Effect of gutting on sensory, microbial and chemical characteristics, and fatty acid profile of Rainbow trout (Oncorhynchus mykiss) during storage at -18 º C von F Shokri, M Hedayatifard, Z Raftani-Amiri


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