Volume 15, Issue 79 (2018)
FSCT 2018, 15(79): 11-20 |
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برخی از ویژگیهای فیزیکی ، شیمیایی و آنتیاکسیدانی سس سالاد فراسودمند روغن زیتون بکر و سرکه سیب پایدار شده با صمغ زانتان. FSCT 2018; 15 (79) :11-20
URL: http://fsct.modares.ac.ir/article-7-20322-en.html
URL: http://fsct.modares.ac.ir/article-7-20322-en.html
Abstract: (5446 Views)
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Article Type: Original paper |
Subject:
Food quality control
Received: 2017/08/4 | Accepted: 2017/09/10 | Published: 2018/07/28
Received: 2017/08/4 | Accepted: 2017/09/10 | Published: 2018/07/28
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