Volume 15, Issue 81 (2018)
FSCT 2018, 15(81): 189-199 |
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اثر روشهای مختلف استخراج بر خصوصیات آنتی اکسیدانی عصاره برگ شمعدانی به منظور افزایش زمان ماندگاری گوشت چرخ کرده ماهی فیتوفاگ در دمای 4 درجه سانتی گراد. FSCT 2018; 15 (81) :189-199
URL: http://fsct.modares.ac.ir/article-7-14662-en.html
URL: http://fsct.modares.ac.ir/article-7-14662-en.html
Abstract: (2205 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2016/10/22 | Accepted: 2018/08/27 | Published: 2018/10/13
Received: 2016/10/22 | Accepted: 2018/08/27 | Published: 2018/10/13
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