Volume 14, Issue 65 (0)                   FSCT 0, 14(65): 259-249 | Back to browse issues page

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تاثیر عصاره چای سبز روی برخی ویژگی‌های کیفی و زمان ماندگاری گوشت در طول نگهداری. FSCT 0; 14 (65) :259-249
URL: http://fsct.modares.ac.ir/article-7-7888-en.html
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Received: 2016/04/10 | Accepted: 2016/11/12 | Published: 2017/06/22

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