Volume 13, Issue 61 (2016)                   FSCT 2016, 13(61): 54-45 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Momen Zadeh Z, khoda Nazari A, Ghanemi K. تاثیر روش های مختلف پخت بر تغییرات اکسیداسیون چربی، ترکیب فلزات سنگین و ویژگی های حسی ماهی هامور معمولی Epinepheluscoioides. FSCT 2016; 13 (61) :54-45
URL: http://fsct.modares.ac.ir/article-7-5908-en.html
Abstract:   (6122 Views)
This article has no abstract.
Full-Text [PDF 199 kb]   (3615 Downloads)    

Received: 2015/05/15 | Accepted: 2015/12/16 | Published: 2017/02/19

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.