Volume 15, Issue 83 (2018)
FSCT 2018, 15(83): 439-450 |
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:
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
URL: http://fsct.modares.ac.ir/article-7-20128-en.html
1- University of Agricultural Sciences and Natural Resources
Abstract: (2087 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/11/7 | Accepted: 2017/12/19 | Published: 2019/01/15
Received: 2017/11/7 | Accepted: 2017/12/19 | Published: 2019/01/15
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |