أرسل هذا في رسالة قصيرة: Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments

  ____       ___       _____    _____     ______  
 |  _ \\    / _ \\    / ___//  |  ___||  /_   _// 
 | |_| ||  | / \ ||   \___ \\  | ||__      | ||   
 | .  //   | \_/ ||   /    //  | ||__     _| ||   
 |_|\_\\    \___//   /____//   |_____||  /__//    
 `-` --`    `---`   `-----`    `-----`   `--`