Volume 15, Issue 80 (2018)
FSCT 2018, 15(80): 157-169 |
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مقایسهی تأثیر اسانس نعناع فلفلی و بنزوات سدیم بر ویژگیهای فیزیکوشیمیایی، میکروبی، حسی و رئولوژیکی سس مایونز. FSCT 2018; 15 (80) :157-169
URL: http://fsct.modares.ac.ir/article-7-19806-en.html
URL: http://fsct.modares.ac.ir/article-7-19806-en.html
Abstract: (2639 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/06/11 | Accepted: 2017/06/17 | Published: 2018/09/20
Received: 2017/06/11 | Accepted: 2017/06/17 | Published: 2018/09/20
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