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Keywords = Quality Characteristics
Number of Articles: 2
1. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage

Volume 10, Issue 1, Winter and Spring 2020, Pages 35-46

Sh. Hasani; S.M. Ojagh; M. Ghorbani; M. Hasani

  • View Article
  • PDF 486.87 K

2. Respiration Rate and Some Physicochemical Characteristics of Salicornia bigelovii as a Leafy Green Vegetable

Volume 09, Issue 2, Summer and Autumn 2019, Pages 21-28

B. Tajeddin; H. Behmadi

  • View Article
  • PDF 193.18 K

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