Volume 14, Issue 70 (0)
FSCT 0, 14(70): 293-304 |
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بررسی ترکیب اسید های چرب و کیفیت روغن استخراج شده از پساب پخت مقدماتی تون ماهیان در کارخانجات کنسرو سازی، اسکیپ جک(Katsuwonus pelamis) و یلوفین (Thunnus albacares). FSCT 0; 14 (70) :293-304
URL: http://fsct.modares.ac.ir/article-7-8628-en.html
URL: http://fsct.modares.ac.ir/article-7-8628-en.html
Abstract: (3022 Views)
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Received: 2017/05/17 | Accepted: 2017/05/17 | Published: 2017/11/22
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