Chmical and sensory propertics of fish sauce using dried rainbow sardine (Dussumieria acuta)

by I. Shakib* ; M. Moosavi-nasab
Published 2013-01-01

Evaluation of nitrogenous compounds, microbial changes and electrophoresis pattern during fermentation of Mahyaveh, the Iranian traditional fish sauce

by S.F. Moayedi email ; M. Moosavi-Nasab
Published 2013-01-01

The effects of Zataria multiflora on inhibition of polyphenoloxidase and melanosis formation in shrimp (Litopenaeus vannamei)

by E. Nasiri; M. Moosavi-Nasab email ; S. S. Shekarforoush; M. T. Golmakani
Published 2014-01-01

Production of protein isolate and surimi from silver carp (Hypophthalmichthys molitrix) and survey their gel and powder colorimetric and chemical parameters

by M. Azadian; M. Moosavi-Nasab email ; A.R. Yousefi
Published 2011-01-01

Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of Talang Queenfish (Scomberoides Commersonnianuus)

by A.R. Yousefi email ; M. Moosavi-Nasab; M. Govahian
Published 2013-02-01

Composition and functional properties of isolated protein from Myctophid (Benthosema pterotum) using pH shift method

by N. Oliyaei* ; M. Moosavi-Nasab; M. Ghorbani; A. R. Sadeghimahoonak; Y. Maghsoudloo
Published 2014-02-01

Introduction and comparison of measurement methods of antifungal properties of lactic acid bacteria in cheese

by H Sedaghat, M.H Eskandari, M Moosavi-Nasab, S.S Shekarforoush, M.A Hanifpour
Published 2014-02-01