Volume 15, Issue 83 (2018)                   FSCT 2018, 15(83): 439-450 | Back to browse issues page

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اثر عصاره‌های سیر (Allium sativum) و لیمو (Citrus sinensis) بر ترکیب تقریبی و پروفایل اسیدچرب تخم نمک‌سود ماهی قزل‌آلای رنگین‌کمان (Oncorhyncus mykiss) طی‌نگهداری در یخچال
Seyed mahdi Ojagh 1
1- University of Agricultural Sciences and Natural Resources
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Article Type: Original paper | Subject: Food quality control
Received: 2017/11/7 | Accepted: 2017/12/19 | Published: 2019/01/15
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