Volume 15, Issue 82 (2018)
FSCT 2018, 15(82): 177-187 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
تاثیر روشهای مختلف انجمادزدایی بر پارامترهای فیزیکوشیمیایی، میکروبی و ارزیابی حسی ماهی زرده منجمد. FSCT 2018; 15 (82) :177-187
URL: http://fsct.modares.ac.ir/article-7-13392-en.html
URL: http://fsct.modares.ac.ir/article-7-13392-en.html
Abstract: (2539 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/12/7 | Accepted: 2018/08/28 | Published: 2018/10/5
Received: 2017/12/7 | Accepted: 2018/08/28 | Published: 2018/10/5
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |