Volume 15, Issue 82 (2018)                   FSCT 2018, 15(82): 463-473 | Back to browse issues page

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اثر سونیکاسیون حرارتی در مقایسه با پاستوریزاسیون بر ترکیبات زیست فعال و برخی از ویژگی‌های کیفی آب انار. FSCT 2018; 15 (82) :463-473
URL: http://fsct.modares.ac.ir/article-7-16481-en.html
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Article Type: Short Communication | Subject: Food quality control
Received: 2017/12/2 | Published: 2018/12/15

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