Volume 15, Issue 83 (2018)                   FSCT 2018, 15(83): 429-438 | Back to browse issues page

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بررسی امکان تولید کنسرو خورش قیمه کم چرب با استفاده از جایگزین های چربی و تعیین ویژگی های فیزیکو شیمیایی و حسی آن. FSCT 2018; 15 (83) :429-438
URL: http://fsct.modares.ac.ir/article-7-14533-en.html
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Article Type: Original paper | Subject: Food quality control
Received: 2017/12/25 | Accepted: 2019/01/15 | Published: 2019/01/15

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