Volume 14, Issue 73 (0)
FSCT 0, 14(73): 175-186
|
Back to browse issues page
بررسی خواص کیفی خامه کمچرب تهیه شده از ژلاتین پای مرغ و کنسانتره پروتئین شیر
Abstract:
(2600 Views)
This article has no abstract.
Full-Text
[PDF 244 kb]
(1365 Downloads)
Received: 2017/09/17 | Accepted: 2017/09/17 | Published: 2018/02/20
Rights and permissions
This work is licensed under a
Creative Commons Attribution-NonCommercial 4.0 International License
.