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تقييم جودة مستحلب لحوم السجق بناءً على المعاملات الحرارية والجرثومية

Thermal and Microbial Quality Assessment of Emulsion Based Meat Sausage

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MT_2012_20714325_3801.pdf (1.521Mb)
Date
2012-06-27
Author
بلال عبدالله محمود طرده
BELAL ABEDALLAH MAHMOUD TARADA
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URI
https://dspace.alquds.edu/handle/20.500.12213/1821
Collections
  • Applied Industrial Technology [92]

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