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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 13, Issue 61 (2016)
FSCT 2016, 13(61): 54-45
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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
تاثیر روش های مختلف پخت بر تغییرات اکسیداسیون چربی، ترکیب فلزات سنگین و ویژگی های حسی ماهی هامور معمولی Epinepheluscoioides
Zahra Momen Zadeh
,
Aynaz Khoda Nazari
,
Kamal Ghanemi
Abstract:
(6122 Views)
This article has no abstract.
Keywords:
Epinepheluscoioides
,
Cooking methods
,
TBA
,
FFA
,
heavy metal
,
Sensory properties
Full-Text
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Received: 2015/05/15 | Accepted: 2015/12/16 | Published: 2017/02/19
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