Determination of optimum level of omega 3 fish oil plus vitamin E and their effects on oxidative and sensory shelf stability in a traditional Persian ice cream formulation using a computer-aided statistical programme

مقالات آماده انتشار، اصلاح شده برای چاپ ، انتشار آنلاین از تاریخ 19 فروردین 1398
Amir Reza Shaviklo؛ Seyede Roghiyeh Seyed-Nejad؛ H.R Mahdavi Adeli

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