Items where Author is "Ramezani, Fard E."
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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