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COMPARISON OF TP CAN AND FLEXIBLE POUCH ON PHYSICOCHEMICAL,MICROBIAL AND SENSORY PROPERTIES OF MASHHAD BLACKCHERRY PRESERVES AT DIFFERENT STORAGE CONDITIONS |
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| Authors: | FERESHTE HOSSEINI MOHAMMAD B. HABIBI NAJAFI NASER SEDAGHAT NAFISE VAHEDI |
| Affiliation: | 1. Food Additives, ACECR, Mashhad, Khorasan 91775‐1376, Iran;2. Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, 91775‐1163, Mashhad, Iran |
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