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Dr. Nafiseh Soltanizadeh
Associate Professor of Food Science
en
Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)
doi
NULL
Date : 1395-05
Article type
Journal
Dr. Nafiseh Soltanizadeh
https://people.iut.ac.ir/en/soltanizadeh/content/114798
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