- 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 |
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039 | |y20240726163023|zluuyen |
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100 | |a Nikoo, Mehdi |
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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 |
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300 | |aFrom p.75-86 |
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700 | |aSalehifar, Ebrahim |
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700 | |aZakipour Rahimabadi, Eshagh |
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773 | |tJournal of aquatic food product technology |d2010|v19|i2 |
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890 | |c1 |
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