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Microwave spectroscopy based on the waveguide technique for the nondestructive freshness evaluation of egg. Food Chemistry. 277: 558-565.

Journal Papers
Month/Season: 
Winter
Year: 
2019

تحت نظارت وف ایرانی

Microwave spectroscopy based on the waveguide technique for the nondestructive freshness evaluation of egg. Food Chemistry. 277: 558-565. | Dr. Amir Hossein Mahdavi

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تحت نظارت وف ایرانی