Improvement of the Storage Quality of Frozen Rainbow Trout by Chitosan Coating Incorporated with Cinnamon Oil
سال
: 2014شناسه الکترونیک: 10.1080/10498850.2012.701710
کالکشن
:
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آمار بازدید
Improvement of the Storage Quality of Frozen Rainbow Trout by Chitosan Coating Incorporated with Cinnamon Oil
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| contributor author | Seyed Mahdi Ojagh | |
| contributor author | Masoud Rezaei | |
| contributor author | Seyed Hadi Razavi | |
| date accessioned | 2020-03-15T14:41:19Z | |
| date available | 2020-03-15T14:41:19Z | |
| date issued | 2014 | |
| identifier other | f1paSquiEZZR7EJbCJ92XAIDQ68m7pzcaqsMTY25iturYDZKjH.pdf | |
| identifier uri | http://libsearch.um.ac.ir:80/fum/handle/fum/1974846?locale-attribute=fa | |
| format | general | |
| language | English | |
| title | Improvement of the Storage Quality of Frozen Rainbow Trout by Chitosan Coating Incorporated with Cinnamon Oil | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 13726413 | |
| identifier doi | 10.1080/10498850.2012.701710 | |
| journal title | Journal of Aquatic Food Product Technology | |
| coverage | Academic | |
| pages | 146-154 | |
| journal volume | 23 | |
| journal issue | 2 | |
| filesize | 474983 | |
| citations | 1 |