Evaluation of ozone application on increasing shelf life of rainbow trout fillets at 4°C
Evaluation of ozone application on increasing shelf life of rainbow trout fillets at 4°C
Authors
Sahar Jasbi
Department of Food Science and Engineering, Faculty of Marine Sciences and Arts, North Tehran Branch, Islamic Azad University, Iran, Islamic Republic of
Amir Eqbal Khajehrahimi
Department of Food Science and Engineering, Faculty of Marine Sciences and Arts, North Tehran Branch, Islamic Azad University, Iran, Islamic Republic of
Mehdi Nikkhah
Department of Food Science and Engineering, Faculty of Marine Sciences and Arts, North Tehran Branch, Islamic Azad University, Iran, Islamic Republic of
