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Effects of Turmeric, Shallot Extracts, and Their Combination on Quality Characteristics of Vacuum-Packaged Rainbow Trout Stored at 4 ± 1 °C

✍ Scribed by Samaneh Pezeshk; Masoud Rezaei; Hedayat Hosseini


Book ID
111406967
Publisher
Institute of Food Technologists
Year
2011
Tongue
English
Weight
337 KB
Volume
76
Category
Article
ISSN
0022-1147

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