Keywords = Sensory evaluation
Number of Articles: 2
1. Determination of Peeling Efficiency, Free Fatty Acid, Peroxide Value and Sensory Evaluation of Peeled Pistachio Kernel using Hot Water

Volume 10, Issue 2, Summer and Autumn 2019, Pages 175-185

Ahmad shakerardekani; Abdolhossein Mohamadi


2. Sensory Acceptability Modeling of Pistachio Green Hull’s Marmalade using Fuzzy Approach

Volume 02, Issue 02, Winter and Spring 2011, Pages 1-8

Toktam Mohammadi Moghaddam; Fakhreddin Salehi; Seyed M.A. Razavi