Volume 15, Issue 76 (0)                   FSCT 0, 15(76): 65-51 | Back to browse issues page

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Sayyed-Alangi S Z, Sheikhi Koohsar A A, Shamloofar M, Sharifian S. اثر عصاره های مختلف بره موم بر ماندگاری فیله ماهی کپور نقره‌ای در شرایط یخچال: ترکیبات شیمیایی، ارزیابی میکروبی و حسی. FSCT 0; 15 (76) :65-51
URL: http://fsct.modares.ac.ir/article-7-8770-en.html
1- Associate Professor, Department of Chemistry, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
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Article Type: Original paper | Subject: Food quality control
Received: 2016/04/16 | Accepted: 2016/11/7 | Published: 2018/05/22

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