|
|
|
|
influence of vacuum packaging and frozen storage time on fatty acids, amino acids and ω -3/ ω-6 ratio of rainbow trout (oncorhynchus mykiss)
|
|
|
|
|
|
|
|
نویسنده
|
rahimzade e ,bahri a.h. ,moini s ,nokhbe zare d
|
|
منبع
|
iranian journal of fisheries sciences - 2019 - دوره : 18 - شماره : 4 - صفحه:1083 -1092
|
|
|
|
|
کلیدواژه
|
rainbow trout ,fatty acid ,amino acid ,freezing ,vacuum packaging.
|
|
آدرس
|
islamic azad university of bandar abbas, bandar abbas branch, college of agriculture, department of fisheries, iran, islamic azad university, bandar abbas branch, college of agriculture, department of fisheries, iran, islamic azad university, north tehran branch, faculty of marine science and technology, department of food science, iran, islamic azad university , bandar abbas branch, college of agriculture, department of fisheries, iran
|
|
پست الکترونیکی
|
d.zare@scientist.com
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Authors
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|