Volume 15, Issue 80 (2018)                   FSCT 2018, 15(80): 97-109 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

تأثیر عصاره میوه بلوط بر پایدار‌ی اکسایشی روغن سویا طی فرآیند حرارتی. FSCT 2018; 15 (80) :97-109
URL: http://fsct.modares.ac.ir/article-7-19952-en.html
Abstract:   (3175 Views)
This article has no abstract.
Full-Text [PDF 311 kb]   (2317 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2017/04/30 | Accepted: 2017/06/19 | Published: 2018/09/20

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.