Volume 15, Issue 78 (2018)                   FSCT 2018, 15(78): 285-294 | Back to browse issues page

XML Persian Abstract Print

سینتیک تغییرات کیفی همبرگر طی سرخ کردن
Abstract:   (2826 Views)
This article has no abstract.
Full-Text [PDF 6259 kb]   (1738 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2017/05/25 | Accepted: 2017/07/24 | Published: 2018/08/15
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.