- Bài báo tạp chí
- Nhan đề: Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon (Huso huso, Beluga) Fillets / Mehdi Nikoo, Eshagh Zakipour Rahimabadi, & Ebrahim Salehifar
|
Tác giả CN
| Nikoo, Mehdi | |
Nhan đề
| Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon (Huso huso, Beluga) Fillets / Mehdi Nikoo, Eshagh Zakipour Rahimabadi, & Ebrahim Salehifar | |
Mô tả vật lý
| From p.75-86 | |
Tác giả(bs) CN
| Salehifar, Ebrahim | |
Tác giả(bs) CN
| Zakipour Rahimabadi, Eshagh | |
Nguồn trích
| Journal of aquatic food product technology -
Số: 2
Tập: 19
Năm: 2010 |
| |
000
| 00000nab#a2200000ui#4500 |
|---|
| 001 | 206062 |
|---|
| 002 | 21 |
|---|
| 004 | D8579125-4A30-41AF-8EBF-D7BC2A76C1B1 |
|---|
| 005 | 202407261630 |
|---|
| 008 | 081223s vm| vie |
|---|
| 009 | 1 0 |
|---|
| 039 | |y20240726163023|zluuyen |
|---|
| 100 | |a Nikoo, Mehdi |
|---|
| 245 | |aEffects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon (Huso huso, Beluga) Fillets / |cMehdi Nikoo, Eshagh Zakipour Rahimabadi, & Ebrahim Salehifar |
|---|
| 300 | |aFrom p.75-86 |
|---|
| 700 | |aSalehifar, Ebrahim |
|---|
| 700 | |aZakipour Rahimabadi, Eshagh |
|---|
| 773 | |tJournal of aquatic food product technology |d2010|v19|i2 |
|---|
| 890 | |c1 |
|---|
| |
Không tìm thấy biểu ghi nào
|
|
|
|
|