Volume 14, Issue 73 (0)                   FSCT 0, 14(73): 175-186 | Back to browse issues page

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بررسی خواص کیفی خامه کم‌چرب تهیه شده از ژلاتین پای مرغ و کنسانتره پروتئین شیر. FSCT 0; 14 (73) :175-186
URL: http://fsct.modares.ac.ir/article-7-6600-en.html
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Received: 2017/09/17 | Accepted: 2017/09/17 | Published: 2018/02/20

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