Volume 15, Issue 82 (2018)
FSCT 2018, 15(82): 451-461 |
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ارزیابی روش های آماده سازی و سرخ کردن با روغن زیتون تصفیه شده بر ویژگی های شیمیایی و جذب روغن در بادمجان. FSCT 2018; 15 (82) :451-461
URL: http://fsct.modares.ac.ir/article-7-30516-en.html
URL: http://fsct.modares.ac.ir/article-7-30516-en.html
Abstract: (2537 Views)
This article has no abstract.
Article Type: Short Communication |
Subject:
Food quality control
Received: 2019/02/16 | Accepted: 2019/02/16 | Published: 2019/02/16
Received: 2019/02/16 | Accepted: 2019/02/16 | Published: 2019/02/16
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