Volume 14, Issue 69 (0)
FSCT 0, 14(69): 227-215 |
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بررسی اثر جایگزینی گوشت گاو با بوقلمون بر خصوصیات فیزیکوشیمیایی و حسی برگر. FSCT 0; 14 (69) :227-215
URL: http://fsct.modares.ac.ir/article-7-5094-en.html
URL: http://fsct.modares.ac.ir/article-7-5094-en.html
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Received: 2016/04/6 | Accepted: 2017/01/7 | Published: 2017/10/23
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