Colloidal stability as well as physicochemical and rheological properties are among the critical determinants of the sensory quality of beverages.The present study investigated the effects of lecithin, xanthan gum, propylene glycol alginate, and their combinations fryd green apple on the colloidal stability and physicochemical/rheological propertie
Colonization of the human and animal intestinal tract with potential pathogenic bacteria is correlated with the risk of contamination of food products.The current study analyzed the prevalence of and O157H7 in ground meat in Ilam, Iran.Both index organisms were identified following standard food weathertech anchorage microbiological methods.For , t
Abstract In the industrial competition, the service field also the manufacturing field has experienced rapid development.Each company compete to win the competition to gain market share.The high level of product defects is a serious problem in the Meshindo Alloy Wheel Corporation.It is caused by the bob the boxcutter complexity of the types of defe