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Autor:
Zarh gashti, G., Motalebi, A., Moradi, Y., Khanipour, A., Mashaii, N., Jalili, H., Seifzade, M., Rafipour, F., Lagzaii, F.
Publikováno v:
Iranian Fisheries Science Research Institute
Fish freshness by using QIM and according to scoring to all of parts variable (positive and negative) was by sensory method and finally become the parameters of quantitative and qualitative with statistical analysis is based, tables used in volatilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9a1f1b3636367897266453a2462335fb
http://aquaticcommons.org/22016/
http://aquaticcommons.org/22016/