QUALITATIVE EVALUATION OF MUTTON TALLOW FRACTIONS

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ABEROMAND P.

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Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2007 | Volume:4 | Issue:3 Page(s): 2-15

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Information Journal Paper

Title

QUALITATIVE EVALUATION OF MUTTON TALLOW FRACTIONS

Author(s)

ABEROMAND P. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

THE STABILISING AND CHELATING EFFECTS OF GREEN AND ROASTED COFFEE EXTRACTS

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APA: Copy

ABEROMAND, P.. (2007). QUALITATIVE EVALUATION OF MUTTON TALLOW FRACTIONS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 4(3), 2-15. SID. https://sid.ir/paper/624452/en

Vancouver: Copy

ABEROMAND P.. QUALITATIVE EVALUATION OF MUTTON TALLOW FRACTIONS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2007;4(3):2-15. Available from: https://sid.ir/paper/624452/en

IEEE: Copy

P. ABEROMAND, “QUALITATIVE EVALUATION OF MUTTON TALLOW FRACTIONS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 4, no. 3, pp. 2–15, 2007, [Online]. Available: https://sid.ir/paper/624452/en

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