Volume 15, Issue 77 (2018)                   FSCT 2018, 15(77): 292-279 | Back to browse issues page

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Evaluation of antioxidant and antimicrobial activity of Oregano essential oil and its effect on oxidative stability of silver carp (Hypophthalmichtys molitrix) fish oil in water emulsion. FSCT. 2018; 15 (77) :292-279
URL: http://journals.modares.ac.ir/article-7-1661-en.html
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Article Type: Original paper | Subject: Food Science & Technology and related area
Received: 2017/02/20 | Accepted: 2017/06/19 | Published: 2018/06/22

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