Volume 14, Issue 65 (0)
FSCT 0, 14(65): 171-161 |
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بررسی اثر شرایط فرایند پاستوریزاسیون و نمک بر ویژگی های امولسیونکنندگی زرده تخممرغ مایع. FSCT 0; 14 (65) :171-161
URL: http://fsct.modares.ac.ir/article-7-6889-en.html
URL: http://fsct.modares.ac.ir/article-7-6889-en.html
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Received: 2016/05/2 | Accepted: 2016/09/3 | Published: 2017/06/22
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