Volume 15, Issue 83 (2018)                   FSCT 2018, 15(83): 439-450 | Back to browse issues page

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ojagh S M. اثر عصاره‌های سیر (Allium sativum) و لیمو (Citrus sinensis) بر ترکیب تقریبی و پروفایل اسیدچرب تخم نمک‌سود ماهی قزل‌آلای رنگین‌کمان (Oncorhyncus mykiss) طی‌نگهداری در یخچال. FSCT 2018; 15 (83) :439-450
URL: http://fsct.modares.ac.ir/article-7-20128-en.html
1- University of Agricultural Sciences and Natural Resources
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Article Type: Original paper | Subject: Food quality control
Received: 2017/11/7 | Accepted: 2017/12/19 | Published: 2019/01/15

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