Volume 15, Issue 85 (2019)
FSCT 2019, 15(85): 417-424 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
اثر اسانس بنه تازه و رسیده برماندگاری و خواص حسی دوغ ایرانی. FSCT 2019; 15 (85) :417-424
URL: http://fsct.modares.ac.ir/article-7-29404-en.html
URL: http://fsct.modares.ac.ir/article-7-29404-en.html
Abstract: (6410 Views)
This article has no abstract.
Subject:
Food quality control
Received: 2019/01/14 | Accepted: 2019/01/14 | Published: 2019/01/14
Received: 2019/01/14 | Accepted: 2019/01/14 | Published: 2019/01/14
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |