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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 13, Issue 61 (2016)
FSCT 2016, 13(61): 25-32
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Soleimani Farsani A, Khodanazari A. تغییرات ترکیبات فیزیکوشیمیایی و خواص حسی ماهی کفال Liza saliens فیله شده و شکم خالیطی سه ماه نمک سود پیکل. FSCT 2016; 13 (61) :25-32
URL:
http://fsct.modares.ac.ir/article-7-4696-en.html
تغییرات ترکیبات فیزیکوشیمیایی و خواص حسی ماهی کفال Liza saliens فیله شده و شکم خالیطی سه ماه نمک سود پیکل
Atefeh Soleimani Farsani
,
Aynaz Khodanazari
Abstract:
(5860 Views)
This article has no abstract.
Keywords:
Liza saliens
,
Pickle salting
,
Drying
Full-Text
[PDF 166 kb]
(2658 Downloads)
Received: 2015/05/12 | Accepted: 2015/12/13 | Published: 2017/02/19
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