Tooryan, F., Azizkhani, M. (2019). Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet. , 15(2), 381-394. doi: 10.22067/ifstrj.v15i2.71775
Fahimeh Tooryan; Maryam Azizkhani. "Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet". , 15, 2, 2019, 381-394. doi: 10.22067/ifstrj.v15i2.71775
Tooryan, F., Azizkhani, M. (2019). 'Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet', , 15(2), pp. 381-394. doi: 10.22067/ifstrj.v15i2.71775
Tooryan, F., Azizkhani, M. Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet. , 2019; 15(2): 381-394. doi: 10.22067/ifstrj.v15i2.71775


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