Výsledky vyhledávání - "Fahim Dejban, Yasaman"

The study of stability and changes poly unsaturated fatty acid (PUFA), coefficient of the (Polyen Index) in burger production of Kilka (Clupeonella cultriventris) and Silver carp (Hypophthalmichthys molitrix) during storage at - 18 °C

Autor: Khanipour, Ali Asghar, Moradian Sorkhi, Fateme, Fahim Dejban, Yasaman

Publikováno v: Iranian Fisheries Science Research Institute

Berger is one of the most significant products as fish paste, now produced of red meat and red meat waste with different qualities, does not have much nutritional value .Using fish as an alternative to red meat, diversify and enhance the quality of n

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2e0ba1736e4438a067a3a5670308f470
http://aquaticcommons.org/22113/

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