Volume 15, Issue 76 (0)
FSCT 0, 15(76): 86-77 |
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Esmaeeli M. Physical properties of Zucchini (Cucurbita pepo L.) during deep fat frying. FSCT 0; 15 (76) :86-77
URL: http://fsct.modares.ac.ir/article-7-645-en.html
URL: http://fsct.modares.ac.ir/article-7-645-en.html
Abstract: (7696 Views)
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Article Type: Original paper |
Subject:
Food quality control
Received: 2016/12/24 | Accepted: 2017/07/25 | Published: 2018/05/22
Received: 2016/12/24 | Accepted: 2017/07/25 | Published: 2018/05/22
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