مقاله علمی – پژوهشی: مقایسه ویژگی های کیفی نان فطیر غنی شده با گوشت ماهیان قزل آلای رنگین کمان (Oncorhynchus mykiss) و کپور نقره ای (Hypophthalmichthys molitrix) طی دوره نگهداری در دمای یخچال
This Paper With 14 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
تاریخ نمایه سازی: 10 آبان 1402
Abstract:
Keywords:
Authors
Fish Processing Technology Research Center, Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran
Fish Processing Technology Research Center, Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran
Fish Processing Technology Research Center, Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran
Fish Processing Technology Research Center, Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran
Fish Processing Technology Research Center, Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran
Fish Processing Technology Research Center, Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran
Fish Processing Technology Research Center, Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran
مراجع و منابع این Paper: