The Effect of Thymol Microcapsules Prepared With Xanthan and Gu ar Gums on the Count of Staphylococcus aureus, and the Physicochemical and Sensory Properties of Hamburgers During Frying.
- DOI
- 10.32598/ari.80.6.3393
- Published
- 2025 Nov
- Container
- Archives of Razi Institute
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.32598/ari.80.6.3393,
title = {The Effect of Thymol Microcapsules Prepared With Xanthan and Gu ar Gums on the Count of Staphylococcus aureus, and the Physicochemical and Sensory Properties of Hamburgers During Frying.},
author = {Parastoo MK and Mohammad R and Afshin AB and Zahra B},
year = {2025},
journal = {Archives of Razi Institute},
doi = {10.32598/ari.80.6.3393},
url = {https://doi.org/10.32598/ari.80.6.3393}
}RIS
TY - JOUR TI - The Effect of Thymol Microcapsules Prepared With Xanthan and Gu ar Gums on the Count of Staphylococcus aureus, and the Physicochemical and Sensory Properties of Hamburgers During Frying. AU - Parastoo MK AU - Mohammad R AU - Afshin AB AU - Zahra B PY - 2025 JO - Archives of Razi Institute DO - 10.32598/ari.80.6.3393 UR - https://doi.org/10.32598/ari.80.6.3393 ER -
APA
MK, P., R, M., AB, A., & B, Z. (2025). The Effect of Thymol Microcapsules Prepared With Xanthan and Gu ar Gums on the Count of Staphylococcus aureus, and the Physicochemical and Sensory Properties of Hamburgers During Frying.. Archives of Razi Institute. https://doi.org/10.32598/ari.80.6.3393
Source records
- pubmed · retrieved 2026-09-26T17:04:11.737Z