Study and comparison of chemical indices and amino acid profiles of fish Rainbow trout smoked by two methods
Study and comparison of chemical indices and amino acid profiles of fish Rainbow trout smoked by two methods
نویسندگان
Azadeh Abbas Khalili
Department of Food Science and Engineering, North Tehran Branch, Islamic Azad University, Iran, Islamic Republic of
Zhaleh Khoshkho
Department of Food Science and Engineering, North Tehran Branch, Islamic Azad University, Iran, Islamic Republic of
Ghorban Zarekhshati
Inland Water Aquaculture Research Institute (Aquatic Processing Research), Fisheries Science Research Institute Country, Agricultural Research, Education and Extension Organization, Iran, Islamic Republic of
