Control of chilled beef spoilage by combination of packaging and organic acid treatment

by Sh Hanifian
Published 2007-11-01

Impact of salt concentration on persistence of Mycobacterium avium subsp. paratuberculosis in Iranian UF white cheese

by Sh Hanifian, H Jodeiri
Published 2013-02-01

Effect of citric, acetic and propionic acids’ spray on some microbial, chemical and organoleptic parameters of packaged beef

by SH Hanifian, M Jalil Nia
Published 2011-05-01

Antimicrobial effect of Zataria multiflora Boiss. essential oil on Escherichia coli O157:H7 during manufacture and ripening of white brined cheese

by KH Mohammadi, G Karim, SH Hanifian, A Tarinejad, R Gasemnezhad
Published 2011-08-01