UPM Institutional Repository

Items where Author is "Oskoueian, E."

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Item Type | No Grouping
Jump to: Article
Number of items: 1.

Article

Ramezani, Fard E. and Romano, N. and Goh, Y. M. and Oskoueian, E. and Ehteshami, Fariborz and Ebrahimi, M. (2015) The effect of different cooking methods on fatty acid composition and antioxidant activity of n-3 fatty acids fortified tilapia meat with or without clove essential oil. Journal of Environmental Biology, 37 (4). pp. 775-784. ISSN 0254-8704; ESSN: 2394-0379

This list was generated on Tue Feb 25 04:38:31 2020 UTC.