أرسل هذا في رسالة قصيرة: Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage)

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