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1 Ergebnisse
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Effect of different cooking processes on the fatty acid pro..:
Hayati-Jafar Beigi, Ensieh
;
Alizadeh Doughikollaee, Ebrahim
;
Zakipour Rahimabadi, Eshagh
.
http://ij-aquaticbiology.com/index.php/ijab/article/view/133/227. , 2014
Link:
http://ij-aquaticbiology.com/index.php/ijab/article/vi..
RT Journal T1
Effect of different cooking processes on the fatty acid profile of grass carp (Ctenopharyngodon idella) fillets during chill storage
UL https://suche.suub.uni-bremen.de/peid=base-ftjijab:oai:ojs.ij-aquaticbiology.com:article_133&Exemplar=1&LAN=DE A1 Hayati-Jafar Beigi, Ensieh A1 Alizadeh Doughikollaee, Ebrahim A1 Zakipour Rahimabadi, Eshagh A1 Yousef Elahi, Mostafa PB The Iranian Society of Ichthyology (ISI) YR 2014 K1 Grass carp K1 Fatty acid K1 Cooking K1 Chill storage JF http://ij-aquaticbiology.com/index.php/ijab/article/view/133/227 LK http://ij-aquaticbiology.com/index.php/ijab/article/view/133 DO http://ij-aquaticbiology.com/index.php/ijab/article/view/133 SF ELIB - SuUB Bremen
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