In this paper, we introduce the notions of product vague graph, balanced product vague graph, irregularity and total irregularity of any irregular vague graphs and some results are presented. Also, density and balanced irregular vague graphs are discussed and some of their properties are established. Finally we give an application of vague digraphs.

in this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and ph modulators) has been investigated. dependent variables include moisture content measurement, instrumental texture analysis and sensory evaluations were carried out in a factorial design and the mea...

to survive in today’s competitive environment, companies need continues improvement to achieve goals such as increasing the accuracy of targeting, improving product or service. however, there is no improvement guaranty without performance evaluation. an organization must assess current performance before embarking on any improvement. if it does not, it will have no baseline from which to determ...

The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including Lactobacillus acidophillus, Biphidobacterum biphidum and Sterptococcus...