Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Taibah Bashir"'
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:1802-1810
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::264ade1aaacec68fca86a471dcd78086
https://doi.org/10.20546/ijcmas.2020.907.206
https://doi.org/10.20546/ijcmas.2020.907.206
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:922-925
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::721fa33b674083de6cd07c3f2817d39e
https://doi.org/10.20546/ijcmas.2020.903.108
https://doi.org/10.20546/ijcmas.2020.903.108
Autor:
Murtaza Shah, Rabia Latief, Aqleema Banoo, Zahoor Ahmad Bhat, Taibah Bashir, Rovidha Saba Rasool, A. A. Wani, Khalid Z. Masoodi
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:616-623
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df3e5c33077ba51bb1d8f24ff978cb6c
https://doi.org/10.20546/ijcmas.2020.903.073
https://doi.org/10.20546/ijcmas.2020.903.073
Autor:
Najeeb Mohammad Mughal, Taibah Bashir, Efath Shahnaz, Ali Anwar, Gulam Jeelani, Qadrul Nisa, Saba Banday
Pointed gourd belongs to cucurbitaceae family and is extensively cultivated in eastern Uttar Pradesh (10000 Hectares), Bihar (14000 hectares), West Bengal, Assam, Orissa, Madhya Pradesh, Maharashtra and Gujrat. Its plants are perennial in nature and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e703b098dfa7d9cae1ecd3e819075dba
https://doi.org/10.5772/intechopen.98923
https://doi.org/10.5772/intechopen.98923
Publikováno v:
Non-Thermal Processing Technologies for the Dairy Industry ISBN: 9781003138716
Pasteurization is commonly used to kill microorganisms during dairy product production. UV light/radiations act in such a way that they neutralize harmful microorganisms like bacteria, viruses and fungi. UV light is one of the most important and risi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daa9b177a0e7a83ed831dab018ae7961
https://doi.org/10.1201/9781003138716-5
https://doi.org/10.1201/9781003138716-5
Autor:
Rovidha Saba Rasool, FA Mohiddin, Taibah Bashir, Rabia Latif, I.T. Nazki, Zahoor Ahmad Bhat, Khurshid Ahmad
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:833-835
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba16b150474050003e79d146b1930aed
https://doi.org/10.20546/ijcmas.2020.901.090
https://doi.org/10.20546/ijcmas.2020.901.090
Autor:
Khoury, Elie, Abou Fayad, Antoine, Karam Sarkis, Dolla, Fahs, Hala, Gunsalus, Kristin C., Kallassy Awad, Mireille
Publikováno v:
Current Microbiology; Apr2021, Vol. 78 Issue 4, p1388-1398, 11p
Autor:
M. Selvamuthukumaran, Sajid Maqsood
The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal pro