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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 15, Issue 75 (0)
FSCT 0, 15(75): 71-61
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تأثیر انجماد ترموالکتریک بر ویژگیهای فیزیکوشیمیایی، خصوصیات حسی و کیفیت میکروبی گوشت قرمز. FSCT 0; 15 (75) :71-61
URL:
http://fsct.modares.ac.ir/article-7-11483-en.html
تأثیر انجماد ترموالکتریک بر ویژگیهای فیزیکوشیمیایی، خصوصیات حسی و کیفیت میکروبی گوشت قرمز
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Article Type:
Original paper
| Subject:
Food quality control
Received: 2016/09/23 | Accepted: 2017/07/26 | Published: 2018/04/21
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