Volume 1, Issue 3 (2004)                   FSCT 2004, 1(3): 77-84 | Back to browse issues page

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Study the effect of three sodium phosphate on organoleptical characteristics of curd and roasted chicken carcass. FSCT 2004; 1 (3) :77-84
URL: http://fsct.modares.ac.ir/article-7-530-en.html
Study the effect of three sodium phosphate on organoleptical characteristics of curd and roasted chicken carcass
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Received: 2004/10/20 | Accepted: 2004/11/19 | Published: 2004/12/19
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