Volume 15, Issue 84 (2019)
FSCT 2019, 15(84): 441-455 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
اثر نانو امولسیون عطر مایه نعناع تولید شده با استفاده از صمغ دانه ریحان بر ویژگیهای ماست همزده کمچرب. FSCT 2019; 15 (84) :441-455
URL: http://fsct.modares.ac.ir/article-7-29754-en.html
URL: http://fsct.modares.ac.ir/article-7-29754-en.html
اثر نانو امولسیون عطر مایه نعناع تولید شده با استفاده از صمغ دانه ریحان بر ویژگیهای ماست همزده کمچرب
Abstract: (1743 Views)
This article has no abstract.
Subject:
Food quality control
Received: 2019/01/24 | Accepted: 2019/01/24 | Published: 2019/01/24
Received: 2019/01/24 | Accepted: 2019/01/24 | Published: 2019/01/24
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |