Volume 15, Issue 77 (2018)                   FSCT 2018, 15(77): 29-15 | Back to browse issues page

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Effect of Slurry Ice Containing Ginger Extracts and Essential Oils to Inhibit Chemical, Microbiological and Sensory Changes in Rainbow Trout (Oncorhynchus mykiss). FSCT 2018; 15 (77) :29-15
URL: http://fsct.modares.ac.ir/article-7-10921-en.html
Effect of Slurry Ice Containing Ginger Extracts and Essential Oils to Inhibit Chemical, Microbiological and Sensory Changes in Rainbow Trout (Oncorhynchus mykiss)
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Article Type: Original paper | Subject: Food quality control
Received: 2017/01/3 | Accepted: 2017/05/9 | Published: 2018/06/22
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