Volume 14, Issue 70 (0)
FSCT 0, 14(70): 325-336 |
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اثر رنگ، سفتی و روش فرآوری گوجهفرنگی خام بر ویژگیهای فیزیکی و شیمیایی رب گوجهفرنگی. FSCT 0; 14 (70) :325-336
URL: http://fsct.modares.ac.ir/article-7-6530-en.html
URL: http://fsct.modares.ac.ir/article-7-6530-en.html
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Received: 2017/05/17 | Accepted: 2017/05/17 | Published: 2017/11/22
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