Nafiseh Zamindar

Affiliations
  • Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran.

Publications (7)

Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Effect of immersion ohmic heating on thawing rate and properties of frozen tuna fish.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Inactivation of

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Réseau de co-auteurs

Saeed Paidari 2 collaborations
Mohammad Goli 2 collaborations
Seyed Hadi Razavi 1 collaboration
Maryam Keshani 1 collaboration
Reza Hajian 1 collaboration
Roza Moeini 1 collaboration
Farinaz Aarabi Najvani 1 collaboration
Shahnaz Fattahi 1 collaboration
Mahsa Mokhtari 1 collaboration
Mohammadali Zia 1 collaboration
Monir Doudi 1 collaboration
Nafiseh Ghasemi Sepero 1 collaboration
Mahsa Karshenas 1 collaboration
Reza Tahergorabi 1 collaboration
Ensieh Sadat Anari 1 collaboration