Gorgan University of Agricultural Sciences and Natural Resources Journals Management System


1.	Studies physicochemical and Organoleptic properties in process of plum fruit, using hurdle technology of Osmo-dehydofreezing
	Pages 1-14
	P. K.; R. A.; M. G.
	View Article PDF 375.53 K

2.	Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille
	Pages 15-28
	Fakhri Shahidi; safie khalilian; M. M.; E. Kh.; H. M.
	View Article PDF 1.17 M

3.	Effect of green tea extract and ascorbic acid on chemical and organoleptic properties and colour of doughnut
	Pages 29-43
	F. P.; M. K.; H. T.; Z. Sh.
	View Article PDF 1.44 M

4.	Predictions of apple bruise volume by using RBF artificial Neural network and comparison it with regression
	Pages 45-65
	S. Z.; A. R.; M. E.; M. S.
	View Article PDF 2.6 M

5.	Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage
	Pages 67-83
	seyed hamid hosseinipour; S.S. P.; H. R.
	View Article PDF 2.35 M

6.	Modeling Apparent Density during Drying of Grapes Pretreated with Ultrasound and Carboxymethyl Cellulose
	Pages 85-102
	Monavar Tahmasebi-Pour; Jalal Dehghannya; Seiied-Sadegh Seiiedlou-Heris; Babak Ghanbarzadeh
	View Article PDF 1.75 M

7.	optimization of drying process of parsley using the combination of hot air and microwave methods
	Pages 103-122
	M. N.; M. K.; amir daraey garmakhany; M. B.
	View Article PDF 1.6 M

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Studies physicochemical and Organoleptic properties in process of plum fruit, using hurdle technology of Osmo-dehydofreezing