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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 15, Issue 85 (2019)
FSCT 2019, 15(85): 337-347
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بررسی امکان کاهش غلظت نمک در کلم شور تخمیری (ساورکرات) با استفاده از عصاره کاکوتی. FSCT 2019; 15 (85) :337-347
URL:
http://fsct.modares.ac.ir/article-7-14974-en.html
بررسی امکان کاهش غلظت نمک در کلم شور تخمیری (ساورکرات) با استفاده از عصاره کاکوتی
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Article Type:
Short Communication
| Subject:
Food quality control
Received: 2017/08/19 | Accepted: 2019/03/15 | Published: 2019/03/15
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