معروف ن. .; فؤاد سلمان; أحمد قرة علي. Manufacturing Ketchup with New Sensory Specifications and Studying the Consumer Acceptance of It. Tishreen University Journal -Biological Sciences Series, [S. l.], v. 45, n. 5, p. 239–252, 2023. Disponível em: https://journal.tishreen.edu.sy/index.php/bioscnc/article/view/15527. Acesso em: 25 nov. 2024.