1.

Isolation and Identification of Lactic Acid Bacteria from a Traditional Fermented Fish Sauce (Mahyaveh) in Fars Province, Iran

دوره 4، شماره 1، خرداد 2019، صفحه 49-53
Narjes Karparvar؛ Hajieh Ghasemian Safaei؛ Abdollah Derakhshandeh؛ Fatemeh Hemmati؛ Seyed Mohammad Mazloomi

2.

Microbial and Chemical Properties of Mahyaveh: A Traditional Iranian Fish Sauce in Zarrin Dasht City, Iran

دوره 2، شماره 4، اسفند 2017، صفحه 229-233
Maryam Ranjbar؛ Seyed Mohammad Mazloomi؛ Maryam Armin؛ Fatemeh Hemmati

3.

Microbiological Quality of Sausage during Slicing at Food Retail Stores in Shiraz, Iran

دوره 2، شماره 1، خرداد 2017، صفحه 21-26
Mohammad Hassan Ehrampoush؛ Seyed Mohammad Mazloomi؛ Seifollah Zarei؛ Fatemeh Hemmati؛ Mohammad Taghi Ghaneian؛ Bahador Hajimohammadi؛ Azizollah Dehghan


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب