Mousavi, Leila, Binti Razali, Nur Nadia, Wan Ishak, Wan Rosli. (1398). Nutritional Composition and Physicochemical Properties of Sausages Developed with Non-Meat Ingredients (Tofu). نشریه علمی پژوهشی دانشگاه آزاد اسلامی, 9(4), 275-282. doi: 10.22034/jchr.2019.669292
Leila Mousavi; Nur Nadia Binti Razali; Wan Rosli Wan Ishak. "Nutritional Composition and Physicochemical Properties of Sausages Developed with Non-Meat Ingredients (Tofu)". نشریه علمی پژوهشی دانشگاه آزاد اسلامی, 9, 4, 1398, 275-282. doi: 10.22034/jchr.2019.669292
Mousavi, Leila, Binti Razali, Nur Nadia, Wan Ishak, Wan Rosli. (1398). 'Nutritional Composition and Physicochemical Properties of Sausages Developed with Non-Meat Ingredients (Tofu)', نشریه علمی پژوهشی دانشگاه آزاد اسلامی, 9(4), pp. 275-282. doi: 10.22034/jchr.2019.669292
Mousavi, Leila, Binti Razali, Nur Nadia, Wan Ishak, Wan Rosli. Nutritional Composition and Physicochemical Properties of Sausages Developed with Non-Meat Ingredients (Tofu). نشریه علمی پژوهشی دانشگاه آزاد اسلامی, 1398; 9(4): 275-282. doi: 10.22034/jchr.2019.669292


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