Determination of microbial critical point in saffron preparation in iran
| contributor author | M, Jooki | |
| date accessioned | 2020-04-11T21:57:39Z | |
| date available | 2020-04-11T21:57:39Z | |
| identifier other | mDv9O7u1RawSRKcgpYRD2A30vvn4jnYlGBlr5FH9lCCj7qolFK.pdf | |
| identifier uri | http://libsearch.um.ac.ir:80/fum/handle/fum/2426247?locale-attribute=fa&show=full | |
| format | general | |
| language | Farsi | |
| title | Determination of microbial critical point in saffron preparation in iran | |
| type | Conference Paper | |
| contenttype | Fulltext | |
| identifier padid | 13039327 | |
| subject keywords | critical point | |
| subject keywords | saffron | |
| subject keywords | contamination | |
| coverage | Academic | |
| filesize | 117198 | |
| citations | 4 | |
| identifier link | http://www.civilica.com/Paper-NCFOODI18-NCFOODI18_066.html | |
| conference title | 18th International Congress on Food Technology |