Volume 15, Issue 74 (0)
FSCT 0, 15(74): 63-51 |
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بررسی بهبود عمر ماندگاری قارچ دکمه ای به وسیله پراستیک اسید و اسانس زیره سبز. FSCT 0; 15 (74) :63-51
URL: http://fsct.modares.ac.ir/article-7-10582-en.html
URL: http://fsct.modares.ac.ir/article-7-10582-en.html
Abstract: (5700 Views)
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Subject:
Food quality control
Received: 2017/10/11 | Accepted: 2017/10/11 | Published: 2018/03/21
Received: 2017/10/11 | Accepted: 2017/10/11 | Published: 2018/03/21
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