Volume 14, Issue 67 (0)
FSCT 0, 14(67): 240-231 |
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بررسی اثر افزودن گوشت مرغ جداسازی شده به روش مکانیکی بر ویژگی های فیزیکوشیمیایی فرآورده گوشتی حرارت دیده تولیدی. FSCT 0; 14 (67) :240-231
URL: http://fsct.modares.ac.ir/article-7-5030-en.html
URL: http://fsct.modares.ac.ir/article-7-5030-en.html
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Received: 2016/04/21 | Accepted: 2016/07/23 | Published: 2017/08/23
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