CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES
نویسندگان
چکیده
منابع مشابه
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ژورنال
عنوان ژورنال: Theory and practice of meat processing
سال: 2016
ISSN: 2414-441X,2414-438X
DOI: 10.21323/2414-438x-2016-1-2-10-17