Volume 14, Issue 62 (2017)
FSCT 2017, 14(62): 239-227 |
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بهبود ویژگیهای کیفی و ارگانولپتیکی برگر ماهی با افزودن آرد سویا و تیمار آنزیمی ترانسگلوتامیناز. FSCT 2017; 14 (62) :239-227
URL: http://fsct.modares.ac.ir/article-7-4612-en.html
URL: http://fsct.modares.ac.ir/article-7-4612-en.html
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Received: 2016/04/11 | Accepted: 2016/11/13 | Published: 2017/03/21
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