Volume 15, Issue 82 (2018)
FSCT 2018, 15(82): 451-461 |
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:
ارزیابی روش های آماده سازی و سرخ کردن با روغن زیتون تصفیه شده بر ویژگی های شیمیایی و جذب روغن در بادمجان. FSCT 2018; 15 (82) :451-461
URL: http://fsct.modares.ac.ir/article-7-30516-en.html
URL: http://fsct.modares.ac.ir/article-7-30516-en.html
Abstract: (2535 Views)
This article has no abstract.
Article Type: Short Communication |
Subject:
Food quality control
Received: 2019/02/16 | Accepted: 2019/02/16 | Published: 2019/02/16
Received: 2019/02/16 | Accepted: 2019/02/16 | Published: 2019/02/16
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |