Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology.
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Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology.
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2017 nî lūn-bûn
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2017年の論文
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2017年学术文章
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2017年学术文章
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2017年学术文章
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2017年学术文章
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2017年学术文章
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2017年学术文章
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2017年學術文章
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name
Optimization of low-fat meat h ...... response surface methodology.
@en
Optimization of low-fat meat h ...... response surface methodology.
@nl
type
label
Optimization of low-fat meat h ...... response surface methodology.
@en
Optimization of low-fat meat h ...... response surface methodology.
@nl
prefLabel
Optimization of low-fat meat h ...... response surface methodology.
@en
Optimization of low-fat meat h ...... response surface methodology.
@nl
P2093
P2860
P1476
Optimization of low-fat meat h ...... response surface methodology.
@en
P2093
Fariba Zeynali
Mohammad Alizadeh
Negin Yousefi
P2860
P2888
P304
P356
10.1007/S13197-017-2969-X
P577
2017-11-24T00:00:00Z