Cite
HARVARD Citation
Rostami, H. et al. (2018). Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by Refractance Window drying. Drying technology. 36 (9), pp. 1076-1085. [Online].
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Rostami, H. et al. (2018). Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by Refractance Window drying. Drying technology. 36 (9), pp. 1076-1085. [Online].