Volume 15, Issue 75 (0)                   FSCT 0, 15(75): 71-61 | Back to browse issues page

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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
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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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