Volume 13, Issue 61 (2016)                   FSCT 2016, 13(61): 108-99 | Back to browse issues page

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Riyazi F, Zeynali F, Hosseini E, Behmadi H. بررسی اثر افزودن پسماند خشک حاصل از فرآوری آب انگور قرمز (واریته سیاه سردشت) بر ویژگی‌های فیزیکوشیمیایی و خواص عملکردی سوسیس گوشت گاو. FSCT 2016; 13 (61) :108-99
URL: http://fsct.modares.ac.ir/article-7-10946-en.html
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Received: 2015/05/15 | Accepted: 2016/01/15 | Published: 2017/02/19

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