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

Authors

  • 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

Abstract

    

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Published

2018-05-23

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Articles

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