Volume 15, Issue 83 (2018)
FSCT 2018, 15(83): 429-438 |
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بررسی امکان تولید کنسرو خورش قیمه کم چرب با استفاده از جایگزین های چربی و تعیین ویژگی های فیزیکو شیمیایی و حسی آن. FSCT 2018; 15 (83) :429-438
URL: http://fsct.modares.ac.ir/article-7-14533-en.html
URL: http://fsct.modares.ac.ir/article-7-14533-en.html
Abstract: (2322 Views)
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Article Type: Original paper |
Subject:
Food quality control
Received: 2017/12/25 | Accepted: 2019/01/15 | Published: 2019/01/15
Received: 2017/12/25 | Accepted: 2019/01/15 | Published: 2019/01/15
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