Volume 14, Issue 69 (0)
FSCT 0, 14(69): 281-269 |
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بررسی اثر جایگزینی نیتریت با نگهدارنده طبیعی عصاره کرفس بر روی خصوصیات آنتیاکسیدانی، ضد میکروبی، حسی و رنگ سوسیس کوکتل گوشت مرغ. FSCT 0; 14 (69) :281-269
URL: http://fsct.modares.ac.ir/article-7-2337-en.html
URL: http://fsct.modares.ac.ir/article-7-2337-en.html
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Received: 2016/04/9 | Accepted: 2017/03/11 | Published: 2017/10/23
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