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外文期刊>Valahia University of Targoviste. Annals. Food Science and Technology
>EFFECT OF DIFFERENT CONCENTRATIONS OF CHERRY AND ORANGE SYRUP ON MICROBIOLOGICAL AND SENSORY PROPERTIES OF CAMEL MILK Seyed Hamid Hashemi Toloun, Vahid Farzaneh, Haniye Tolouie, Morteza Khomeiri, Hamid Bakhsh-Abadi, Mohammad Asghari-Jafarabadi, Masoud Bazrafshan(Abstract
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EFFECT OF DIFFERENT CONCENTRATIONS OF CHERRY AND ORANGE SYRUP ON MICROBIOLOGICAL AND SENSORY PROPERTIES OF CAMEL MILK Seyed Hamid Hashemi Toloun, Vahid Farzaneh, Haniye Tolouie, Morteza Khomeiri, Hamid Bakhsh-Abadi, Mohammad Asghari-Jafarabadi, Masoud Bazrafshan(Abstract
