Comparison of Enzymatic Hydrolysis and Chemical Methods for Oil Extraction from Rainbow Trout (Oncorhynchus Mykiss) Waste and Its Influence on Omega 3 Fatty Acid Profile
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تاریخ نمایه سازی: 11 مرداد 1399
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Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran |Seafood Processing Research Group, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz,
Seafood Processing Research Group, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Seafood Processing Research Group, Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran