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pro vyhledávání: '"Elham Payandan"'
Publikováno v:
Journal of Aquatic Food Product Technology. 26:593-603
This study has evaluated the effects of different concentrations of the water and ethanolic extracts of Iranian propolis (WEP and EEP) on the microbiological and sensory parameters of minced common carp meat that was stored at 4°C for 9 days. The ch