Development of Functional Sausages: A Comparative Study of the Impact of Four Dietary Fibers on the Physico-Chemical Properties of Mortadella Sausages
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تاریخ نمایه سازی: 18 اردیبهشت 1403
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Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Toxicology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran; Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
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